Chocolate Easter Nest Cake Recipe

10 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs (2oz each)
• 1 cup buttermilk (or milk)
• ½ cup oil (vegetable or canola)
• 2 teaspoons pure vanilla extract
• 1 teaspoon espresso powder (optional)
• 1 cup boiling water
• ½ cup unsalted butter (softened at room temperature)
• ¾ cups cocoa powder
• 3 cups powdered sugar
• 3 tablespoons milk (you might need a little more)
• 1 teaspoon pure vanilla extract
• 80g Cadbury mini eggs
• 75g shredded coconut

Method

1. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
2. Prep 2 x 8-inch/20cm cake pans by greasing them with butter and lining them with parchment paper.
3. In a bowl sift the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt), add the sugar, whisk and set aside.
4. In a separate bowl, combine the eggs with the buttermilk or milk, oil, and vanilla extract. Mix well.
5. Add the wet ingredients to the dry ingredients and mix to just combine (do not overmix, you don't want to work the gluten for a moist cake).
6. Stir in boiling water (mixed with espresso powder, if using) this will thin out the batter.
7. Pour the batter into the cake pans, and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Remove the cakes from the oven and allow to cool in cake pans for 10 minutes. Gently turn out on a cool rack upside down, and leave them to cool completely.
9. In a stand mixer with a paddle attachment, beat the butter until creamy for 3 minutes.
10. Add the cocoa powder, and beat at medium speed for 2 minutes.
11. Add the powdered sugar slowly, and beat for 2 more minutes at medium speed.
12. Add milk and vanilla extract and beat again for 1 minute.
13. You can either use shredded coconut or desiccated coconut to decorate the cake. In a dry pan over medium heat, add the coconut and keep stirring until it toasts (not so evenly). When you're happy with the color, remove the coconut from the pan immediately onto a plate so it doesn't toast further and burn. Alternatively, you can toast the shredded coconut in the oven at 320°F/160°C for 5 minutes.
14. Fill the cake with buttercream between the 2 cake layers, and frost it from the outside with a thin layer. This will lock in all of the crumbs and make the cake easier to frost.
15. Place the cake in the fridge for 20 minutes, this will harden the butter in the frosting and give it a solid shape. Frost again with the remaining frosting so the cake is fully covered with buttercream.
16. To decorate the cake, place Cadbury mini eggs in the center of the top of the cake. Then cover with toasted coconut on top and from the sides, pressing very gently for the coconut to stick.