Chocolate Easter Egg Cake
User Reviews
5
Chocolate Easter Egg Cake
Description
Chocolate Easter Egg Cake is comprised of a deeply chocolate-flavored sponge using Dutch processed cocoa powder and a hot water method that helps develop a tender crumb. The cake layers bake until soft yet sturdy enough to support a generous cream cheese frosting enhanced with butter and cream for smoothness. After assembly, the cake is chilled to firm the frosting so chocolate sprinkles and a textured chocolate nest made with bran cereal, pretzels, and chow mein noodles can adhere evenly. This layering creates a contrast of creamy, soft cake and crunchy chocolate decorations, perfect for a themed celebration.
The method involves preparing two 9-inch cake layers, cooling them completely, then frosting the bottom layer top side down for a flat surface. The cream cheese frosting is whipped to a fluffy consistency before being applied. The chocolate nest topping is crafted separately, adding a crunchy, chocolatey finishing touch. Cooling time after frosting not only firms the cake but also enhances the flavor melding of frosting and cake.
Practical steps emphasized include bringing ingredients like eggs and milk to room temperature, careful melting of chocolate using microwave bursts or bain marie to avoid burning, and chilling the frosted cake before adding sprinkles to prevent frosting from sticking to hands. The cake layers and frosting can be prepared in advance and stored separately, with recommendations for refrigeration for safety due to cream cheese frosting. Freezing unassembled layers is also suggested for longer storage.
Ingredients
FOR THE CHOCOLATE CAKE
- 2 cups sugar
- 1¾ cups cake flour also known as pastry flour
- ¾ cups unsweetened dutch processed cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large egg room temperature
- 1 cup milk room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla
- 1 cup water boiling
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 or dried
- ½ cup pretzels
- ½ cup Chow Mein noodles
- 3½ ounces dark chocolate melted
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
- Remove eggs and milk from the refrigerator 45-60 minutes before use to reach room temperature for batter.
- Melt chocolate gently using short microwave bursts or a double boiler to prevent burning.
- Chill the frosted cake for 5-10 minutes before applying sprinkles to keep frosting firm and prevent mess.
- Store unfrosted cake layers at room temperature in an airtight container for up to 2 days or freeze wrapped tightly for up to 3 months.
- Prepare frosting ahead and keep refrigerated for one to two weeks; assemble and refrigerate the finished cake for 3-4 days before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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