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Chocolate Easter nest cake recipe

Chocolate Easter nest cake recipe

586 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


  • 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

  • Fat

    23g 33%
  • Saturates

    13g 65%
  • Sugars

    40g 44%
  • Salt

    0.2g 4%

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


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm springform cake tin with nonstick baking paper. 
  2. 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.
  3. 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.
  4. Pour into the tin and bake for 40 mins. Leave in the tin for 10 mins, then remove and cool on a wire rack.
  5. 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

  1. 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.
  2. 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.
  3. 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

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