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Chocolate Easter nest cake recipe

587 ratings

Treat the family this Easter with this rich chocolate cake. Fudgy chocolate sponges are sandwiched with creamy white chocolate buttercream and decorated with mini eggs for the ultimate teatime treat. See method

Serves 16
40 mins to prepare and 50 mins to cook
407 calories / serving

Ingredients

200g dark chocolate, minimum 60% cocoa solids, broken into pieces
150g unsalted butter, cubed
4 medium eggs
150g light soft brown sugar
150g self-raising flour
25g cocoa powder

To decorate

50g white chocolate cake covering
125g white chocolate
75g butter, softened
275g icing sugar, plus a little extra
75ml semi-skimmed milk
mini chocolate eggs, to decorate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1725kj
407kcal 20%
Fat
23g 33%
Saturates
13g 65%
Sugars
40g 44%
Salt
0.2g 4%

of the reference intake
Carbohydrate 49g Protein 5g Fibre 2.1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm springform cake tin with nonstick baking paper.
Melt the chocolate and butter in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Cool a little.

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Whisk eggs and sugar together for about 10 mins until light and foamy. Whisk in the cooled chocolate mixture, then whisk in the flour and cocoa.
Pour into the tin and bake for 40 mins. Leave in the tin for 10 mins, then remove and cool on a wire rack.
Melt the white chocolate cake covering in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Pour into a small, clean tub and chill until set.

For the topping

Melt the white chocolate in the same way. Cool a little. Beat the butter and icing sugar in a bowl until soft and creamy. Beat in the milk using a wooden spoon, then fold in the cooled white chocolate.
Cut the chocolate cake through the middle horizontally and spread a third of the buttercream over the base. Replace the top and use the remaining icing to cover the top evenly.
Use a vegetable peeler to make curls from the set white chocolate cake covering. Sprinkle them around the cake edge and decorate the middle with mini eggs.

Top tip: This cake freezes well. Once it's cool, wrap well in clingfilm and freeze for up to a month. Cool overnight at room temperature before serving.

See more Easter recipes