Chocolate Easter nest cake hero bac3abfb eaa9 4840 9f1d 6e7e6ccfc9f7 0 472x310

Chocolate Easter nest cake recipe

571 ratings

See method

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

Ingredients

  • 200g (7oz) dark chocolate, minimum 60% cocoa solids, broken into pieces
  • 150g (5oz) unsalted butter, cubed
  • 4 medium eggs
  • 150g (5oz) light soft brown sugar
  • 150g (5oz) self-raising flour
  • 25g (1oz) cocoa powder

To decorate

  • 50g (2oz) white chocolate cake covering
  • 125g (4oz) white chocolate
  • 75g (3oz) butter, softened
  • 275g (9oz) white icing sugar, plus a little extra
  • 75ml (3fl oz) semi-skimmed milk
  • mini chocolate eggs, to decorate

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

  1. Preheat the oven to Gas 4, 180°C, fan160°C. Line a 20cm (8in) 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 minutes 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 minutes. Leave in the tin for 10 minutes, 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 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

Some products in this recipe are seasonal and so may not be available to buy online all year.

You may also like

Be the first to comment

blog comments powered by Disqus