Chocolate nest cake

Name: Chocolate nest cake
Ingredients: 100 g unsalted butter; 275 g unrefined dark muscavado sugar; 2 free-range eggs; 175 g plain white flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; 200 ml whole milk; 50 g cocoa powder; 25 g cocoa powder; 3 tbsp boiling water; 4 chocolate flakes; 110 g mini chocolate eggs; 300 g unrefined golden sugar; 175 g unsalted butter, softened

If there's one Easter cake that's truly iconic, it's almost certainly the chocolate nest cake. It's a perfect sharing cake over the Easter weekend!

Brought to you by Baking Mad

It's not Easter unless there's a chocolate nest cake...

If there's one Easter cake that's truly iconic, it's almost certainly the chocolate nest cake. Here, the cupcake-case favourite has been made full-size, making it a perfect sharing cake over the Easter weekend! Take a look at the chocolate nest cake recipe from Baking Mad here - it's the stuff that our chocolatey dreams are made of!

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10 people

Servings

Ingredients

For the cake:

100 g unsalted butter
275 g unrefined dark muscavado sugar
2 free-range eggs
175 g plain white flour
1 tsp baking powder
1 tsp bicarbonate of soda
200 ml whole milk
50 g cocoa powder

For the topping:

25 g cocoa powder
3 tbsp boiling water
4 chocolate flakes
110 g mini chocolate eggs
300 g unrefined golden sugar
175 g unsalted butter, softened

Instructions

Grease and base line a 20cm (8in) deep cake tin. Preheat the oven to 180°C/Gas Mark 4. 

Cream the butter and sugar together until soft, then beat in the eggs. 

Sift the flour, baking powder and bicarbonate of soda into a bowl. 

Mix the milk and cocoa powder together. Fold the flour and cocoa mixtures alternately into the butter mixture until well combined. Spoon into the prepared tin, then bake for about 1 hour until cooked through. 

Cool slightly in the tin, then turn out and cool on a wire rack. 

To make the buttercream, mix the cocoa powder with the boiling water to make a paste. 

Cream the butter to soften it, then beat in the icing sugar, beating really well (an electric mixer is ideal) until light. Stir in the cooled cocoa. 

Split the cake in half and sandwich with about a third of the buttercream. 

Spread the remaining buttercream over the top and sides of the cake, making a hollow ‘nest’ in the centre. 

Crumble the chocolate flake bars and press lightly into the buttercream. Fill the hollow with chocolate mini eggs.