Chocolate Nest Easter Cake (Print Version)
# Ingredients:
→ Chocolate Cake Base
01 -
¾ cup (75g) unsweetened cocoa powder
02 -
1 teaspoon baking soda
03 -
1 ¾ cups (220g) all-purpose flour
04 -
2 teaspoons baking powder
05 -
½ teaspoon salt
06 -
1 cup (240ml) hot water or brewed coffee
07 -
2 large eggs, lightly beaten
08 -
1 cup (240ml) buttermilk
09 -
½ cup (120ml) cooking oil
10 -
2 cups (400g) granulated sugar
11 -
2 teaspoons vanilla extract
→ Ganache Topping
12 -
8 oz (225g) dark chocolate, chopped
13 -
1 cup (240ml) heavy cream
14 -
1 tablespoon unsalted butter
→ Chocolate Nest Garnish
15 -
6 oz (170g) melted dark chocolate
16 -
Candy-coated mini eggs or small chocolate candies for topping
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Get a 9-inch round cake pan ready by greasing it and placing parchment paper at the bottom. In a large bowl, mix together the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Next, stir in the oil, buttermilk, vanilla, and eggs until smooth. Finally, slowly pour in the coffee or warm water while gently mixing. Don’t worry if the mixture seems a little runny—this is normal.
02 -
Pour the batter carefully into the prepared pan. Bake for around 30 to 35 minutes, then test it with a toothpick—if it comes out clean, you're good! Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
03 -
Heat the cream in a small saucepan on medium until it's close to boiling. Take it off the heat and pour it over the chopped chocolate in a bowl. Let it sit for a minute or two, then stir until velvety smooth. Mix in the butter, and let the ganache thicken just enough to be easy to pour.
04 -
Microwave the dark chocolate in small intervals, stirring in between to ensure it doesn’t burn. Pour the melted chocolate into a piping bag or snip the end of a plastic bag to make a small opening. On a parchment-lined tray, pipe out a nest design in random overlapping shapes. Chill it in the fridge for 15 to 20 minutes until it firms up.
05 -
Place the cooled cake on a serving plate. Pour the ganache gently over the top, letting it cascade down the sides. Carefully remove your chocolate nest from the parchment and place it on top. Fill the nest with your candies or eggs, and it’s ready to serve!
# Notes:
01 -
Wait for the cake to completely cool before adding the ganache, or it may melt.
02 -
Using hot coffee instead of water will give a richer chocolate flavor.
03 -
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for freshness.