Chocolate Nest Cake for Easter

21 March 2016

Can you believe it is nearly Easter? With Easter comes chocolate and I love to bake with chocolate, so when  Cake Angels recently contacted me to share one of their recipes for a Chocolate Nest Cake and how could I not oblige, I only wish I had more sprinkles as the nest was not covered enough.

Lovely moist chocolate cake in time for EAster

375grams butter, softened
375grams caster sugar
6 large eggs
2 tsp vanilla extract
375grams self-raising flour
3 tbsps milk
80grams of good quality cocoa powder
50grams of chocolate chips

Buttercream Ingredients
2 tubs of Cake Angels Chocolate Fudge Frosting
or alternatively make your own buttercream:
250grams  softened  butter
500grams  icing  sugar
1 tsp of vanilla essence
2 - 3 tbsp of milk
30g good quality chocolate powder
For a simple buttercream icing mix the butter with the icing sugar and vanilla essence and the chocolate powder.
Continue to mix until smooth adding the milk to loosen the buttercream.

Extra ingredients to decorate
Cake Angels Chocoholic's Delight 
Chocolate mini eggs

1. Prepare your two 6” round cake tins.
2. Put all the ingredients except for the milk and chocolate chips in the processor and then blitz till smooth. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Stir in the chocolate chips. Alternatively put all ingredients into a large mixing bowl and use an electric hand mixer. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before. Add the chocolate powder and chocolate chips.
3. Fill the 2 tins evenly.
4. Bake in the oven for 50 - 55 minutes, checking that the centre of the cake is cooked through fully by inserting a skewer.
5. Remove from the oven and allow to cool before removing from the tins. 
6. Turn them out placing on a cooling rack. Allow the cakes to cool fully on the wire rack before trimming off any domed excess to give both the two layers a nice flat surface to buttercream together.

To Decorate
Put a small amount of frosting/buttercream onto the centre of a serving plate or cake stand, place the first cake on it and press gently to secure it to the plate.
Put a big dollop of buttercream on the top of the bottom cake. Using a palette knife, start in the middle of the cake and spread the buttercream evenly over the top and just past the edge, making sure there is a generous layer it should be approximately ½ cm thick. The slight overhang of buttercream will help you frost the sides of the cake.
Place the second cake layer upside down for a lovely flat top, and press gently to make sure it sticks.
Using a mug or small glass as a template, scoop out the centre of the cake, about 2cm deep using a dessert spoon to create a nest effect.
If the frosting feels cold and firm to handle, put into the microwave and give it a 30 second blast, stir well and this should now be a lovely spreadable consistency.
Put 2 big dollops of frosting/buttercream on top of the cake and using the palette knife, spread the buttercream to the edge in a circular motion, carefully spreading inside the middle of the nest. If you get crumbs in the frosting, simply scrape the dirty frosting off your palette knife into a separate bowl.
Be generous when you start to frost. You can always scrape some off if you have too much, but if you start with too little, you risk pulling crumbs from the cake into the frosting/buttercream.
Now for the sides, smooth any oozing frosting/buttercream from the centre along the edges giving a nice flat side. Take some frosting/buttercream onto your palette knife and working on one quarter at a time smooth back and forth to get a nice thick even covering as you did on the top of the cake, making sure you cover all the way down to the plate. Don’t worry too much about a smooth finish as it will shortly be covered in Cake Angels Chocoholic's Delight

Place some Chocolate mini eggs into the centre of the cake and serve! For a nest effect, take some Cake Angels Chocoholic's Delight from Cake Angels, put into a shallow bowl and holding the cake over a tray, gently grab a handful of Cake Angels Chocoholic's Delight and carefully pat onto the sides of the cake, the excess will drop onto the tray where they can be scooped up and used again. Rotate the cake and repeat until all the sides are covered, filling in any gaps. Do the same for the top of the cake. The effect can be quite rough to recreate the texture of a nest.


  1. Oh yum! That sounds and looks amazing!
    I love Easter. hehehe

    1. Thanks Kim, Easter is the only time I don't feel guilty eating chocolate x

  2. That looks delicious sis x

  3. That cake looks amazing and would make a lovely centrepiece too :)

  4. This looks lovely, and doesn't look overly complicated to make either, which is a bonus!

  5. haha I love this! an original take on an Easter classic!! plus it looks delicious too!

  6. This looks beautiful and I'm sure it also tastes delicious!!! :-) xx

  7. That looks delicious. Mine are badgering my to bake this easter

  8. OOh I used to eat mini versions of this so it looks amazing! I would love to try some x

  9. These look amazing and we used to make them using weetabix as well x

  10. I can't believe that Easter is almost upon us! This looks like a fab cake! The recipe is easy to follow too - thanks for sharing xx

  11. I'm looking through the list of ingredients thinking I've got that, I've got that! I will be making this by the weekend

  12. This looks delicious and I have most of the ingredients in. Might give this a whirl this afternoon x

  13. that look fabulous! Really nice to see a big nest cake like this rather than the usual mini nests.


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