Bird's Nest Easter Cake
User Reviews
4.6
15 reviews
Excellent
Bird's Nest Easter Cake
Report
Moist chocolate cake covered in a rich chocolate buttercream and topped with a gaggle of chocolate eggs. Perfect for an Easter treat.
Share:
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder not dutch processed
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil or canola oil, or melted coconut oil
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 cup freshly brewed strong, hot coffee
For the Frosting
- 2 ticks unsalted butter room temperature
- 5 cups confectioners' sugar
- 1 1/2 cups unsweetened cocoa powder
- 5-6 tbsp heavy cream
- 2 tsps pure vanilla extract
- 1/2-3/4 tsp salt to taste
- 1 cup semi sweet chocolate melted and cooled
Instructions
For the Cake
- Butter and flour 6 four inch pans. (You can use larger pans and just cut the cakes down to size if you don't have 4 inch pans.) Preheat oven to 350F.
- In a large bowl whisk together the flour, sugar, cocoa powder, salt, baking powder and soda.
- Beat the eggs, oil, buttermilk and vanilla together in a separate bowl.
- Add the wet mixture to the dry and mix until just combined. Stir in the hot coffee last.
- Distribute the batter evenly to the pans. and bake for about 25 minutes or until the centers are baked.
For the Buttercream
- Beat the butter until light and fluffy. Mix in the confectioners' sugar, cream, cocoa powder, vanilla, salt and melted chocolate.
For the Assembly
- Cut the cake down into a nest shape. Cover with buttercream and smooth. Pipe "twigs" with a number 4 tip. Place the chocolate eggs in the nest and serve.
Notes
- I cut down a small cake layer to make my nest but it's MUCH faster to use a donut mold!
- I used malted chocolates as they are larger than the mini chocolate eggs and fill the nest better.
- If you don't want to pile all the little chocolate tubes for the nest just cover in buttercream then pat on toasted coconut for a similar effect.
- No buttermilk? Add a tablespoon of lemon juice or vinegar to whole milk. Mix and set aside for a few minutes then use in the batter.
- The coffee is optional. GO ahead and use water if preferred.
Nutrition Information
Show Details
Serving
0.5nest
Calories
169kcal
(8%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
34mg
(11%)
Sodium
198mg
(8%)
Potassium
68mg
(2%)
Fiber
0.5g
(2%)
Sugar
12g
(24%)
Vitamin A
50IU
(1%)
Calcium
20mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 0.5nest | |
| Calories | 169kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 198mg | 8% |
| Potassium | 68mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 50IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
Other Recipes
You'll Also Love
