Description
Chocolate Easter nest cake brings springtime cheer with delightful layers of rich chocolate and playful nest decorations. Sweet chocolate crumb and delicate chocolate ganache create a festive centerpiece perfect for holiday celebrations.
Ingredients
Scale
Chocolate Cake Dry Ingredients:
- 2 cups (400g) granulated sugar
- 1 3/4 cups (210g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
Chocolate Cake Wet Ingredients:
- 2 large eggs (2 ounces each)
- 1 cup (240 milliliters) buttermilk or milk
- 1/2 cup (120 milliliters) vegetable or canola oil
- 2 teaspoons (10 milliliters) pure vanilla extract
- 1 cup (240 milliliters) boiling water
Chocolate Buttercream and Decorations:
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (75 grams) cocoa powder
- 3 cups (360 grams) powdered sugar
- 3 tablespoons (45 milliliters) milk (more if needed)
- 1 teaspoon (5 milliliters) pure vanilla extract
- 80 grams Cadbury mini eggs
- 75 grams shredded coconut
Instructions
- Craft the cake foundation by sifting dry ingredients together, ensuring a smooth, lump-free mixture of flour, cocoa, leavening agents, and sugar.
- Whisk liquid components separately, blending eggs, buttermilk, oil, and vanilla until uniformly incorporated.
- Gently fold wet and dry mixtures, stirring minimally to maintain a tender texture.
- Introduce boiling water to thin the batter, creating a silky, pourable consistency.
- Distribute the mixture evenly between prepared cake pans, tapping to release potential air bubbles.
- Bake in a preheated oven until a testing skewer emerges clean, indicating perfect doneness.
- Allow cakes to rest briefly in pans before transferring to a cooling rack, preventing potential moisture retention.
- Whip butter until luxuriously creamy, developing a light and airy base for the frosting.
- Incorporate cocoa powder, creating a rich, deep chocolate foundation.
- Gradually integrate powdered sugar, beating thoroughly to achieve a smooth, spreadable consistency.
- Enhance the frosting with milk and vanilla, blending until glossy and uniform.
- Transform coconut into a golden, fragrant topping using gentle stovetop or oven techniques.
- Sandwich cake layers with a generous chocolate buttercream filling.
- Apply a delicate crumb coat, chilling to set the initial frosting layer.
- Enrobe the entire cake with remaining buttercream, creating a smooth finish.
- Artfully arrange Cadbury mini eggs as decorative centerpiece elements.
- Sprinkle toasted coconut around the cake, mimicking a rustic nest-like appearance.
Notes
- Customize the cake’s chocolate intensity by adjusting the cocoa powder quantity for deeper or lighter chocolate flavor.
- Swap buttermilk with yogurt or plant-based milk alternatives to accommodate dairy-free dietary needs.
- Use gluten-free flour blend to transform this recipe into a celiac-friendly dessert without compromising taste.
- Control coconut toasting carefully to prevent burning, stirring frequently and watching closely to achieve golden-brown color.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 40g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg