Chocolate Easter Egg Cake
User Reviews
5.0
21 reviews
Excellent
Chocolate Easter Egg Cake
Report
Chocolate Easter Egg Nest Cake, a delicious Chocolate Cake Dessert Recipe with a Cream Cheese Frosting and a tasty chocolate nest topping.
Share:
Ingredients
FOR THE CHOCOLATE CAKE
- 2 cups sugar
- 1¾ cups cake/pastry flour
- ¾ cups unsweetened dutch processed cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup milk (room temperature)
- ½ cup vegetable oil
- 2 teaspoons vanilla
- 1 cup boiling water
FOR THE CREAM CHEESE FROSTING
- ½ cup butter softened
- 4 ounces cream cheese (room temperature)
- 5 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup cream (whole, whipping or heavy cream) at least 30% fat content
TOPPING
- 1-2 cups chocolate sprinkles
FOR THE CHOCOLATE NEST
- ½ cup bran stick cereal, broken pretzels or dried chow mein noodles
- 3½ ounces dark chocolate melted
Add to Shopping List
Instructions
- Pre-heat oven to 350F / 180C, grease and flour or spray two - 9 inch cake pans.
FOR THE CHOCOLATE CAKE
- In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt then add the eggs, milk, oil and vanilla beat for 2 minutes on medium speed, then add the boiling water and stir to combine (do not beat, batter will be thin). Pour into the prepared cake pans and bake for approximately 30-35 minutes. Remove from oven and let cool 10 - 15 minutes in cake pans then remove to a wire rack to cool completely before frosting.
FOR THE CREAM CHEESE FROSTING
- In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add the powdered sugar, 1 cup at a time, beat well after each addition. Add the salt, half and half and vanilla and beat until fluffy, about 3 minutes.
- To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting. Cover cake with sprinkles. Top with the nest and fill with mini chocolate eggs. Enjoy!
FOR THE CHOCOLATE NEST
- Mix bran cereal, broken pretzels or dried chow mein noodles with melted chocolate.
- Line a small bowl with parchment paper, and pour chocolate mixture into bowl, form into a nest shape and freeze, check after 10-15 minutes and reform if necessary, refreeze until firm.
Notes
- For room temperature remove from the fridge 45-60 minutes before using.
- You can melt chocolate in the microwave in short bursts, stirring between each, to avoid burning the chocolate. You can also use the bain marie method by placing chocolate in a large glass bowl placed on top of a pot of shallow boiling water (make sure the glass bowl doesn’t touch the water), and heat until chocolate is melted.
- Tip: I recommend placing the cake in the refrigerator after frosting, for about 5-10 minutes to stiffen up the frosting some before applying the sprinkles. This way the frosting isn’t too soft and getting on your hands when applying the sprinkles. Then, press the sprinkles into the sides and top of the frosting.
- You can make the cake layers and frosting separately and store until ready to assemble. Cake layers can be stored at room temperature for up to 2 days in an airtight container. Frosting can be made and stored in the refrigerator for up to a week or two.
- Since this chocolate Easter egg cake is made with a cream cheese frosting it needs to be stored in the refrigerator. Store covered in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best flavor and texture.
- It is best to freeze the cake layers before decorating them. Cool completely then wrap the sponge cakes in plastic wrap then aluminum foil. Store frozen for up to three months. Thaw covered in the refrigerator then decorate as you wish.
Nutrition Information
Show Details
Calories
659kcal
(33%)
Carbohydrates
119g
(40%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
65mg
(22%)
Sodium
420mg
(18%)
Potassium
275mg
(8%)
Fiber
3g
(12%)
Sugar
98g
(196%)
Vitamin A
512IU
(10%)
Vitamin C
0.03mg
(0%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 119g | 40% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 420mg | 18% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 98g | 196% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
Easter Brookie Recipe - Mini Egg Cookie Base and Mini Creme Egg Brownie
American, British
5.0
(6 reviews)
