This recipe is a little twist on the classic Easter egg nests (and also on a bigger scale!!). And is perfect for Easter Sunday, when you have friends and family over for dinner, or even if you just want a little chocolate treat!
The chocolate cake recipe is from the Queen of baking, Mary Berry. The recipe is titled “Chocolate Obsession”, and is perfect for all chocolate lovers with 4 layers of chocolate cake and chocolate ganache icing to top it off!
So lets get baking!
You will need:
For the sponge:
- 350g (12oz) dark chocolate (39 per cent cocoa solids), broken into pieces. (You can also use milk chocolate if you prefer)
- 225g (8oz) butter, softened
- 3 egg
- 400g (14oz) caster sugar
- 400g (14oz) self-raising flour
For the truffle icing:
- 225g (8oz) dark chocolate broken into pieces. (You can also use milk chocolate)
- 150ml double cream
- 150g (5oz) butter, softened
- 500g (1lb 2oz) icing sugar, sifted
For the ganache icing
- 225g dark chocolate broken into pieces (You can also use milk chocolate).
- 125ml double cream
Easter Egg nest:
- 3-4 Shredded Wheat
- 200g Milk Chocolate broken into pieces
- Firstly, you will need to preheat the oven to 160C/140Fan/Gas 3. Then mix the sugar and butter in a electric whisk, until it is light and fluffy.
- Then add the flour and eggs, and mix until fully combined.
- Add boiling water to the cocoa powder (just enough water to make a paste). And add this to the cake mixture and stir until combined.
- Divide the mixture evenly between the 2 cake tins (2 x 23cm (9 inches)), and bake in the oven for 1 – 1 1/4 hours or until it is springy to the touch, or until a knife comes out the cake mixture clean.
- To make the filling sit a bowl over a pan of simmering water, and add the chocolate and cream to the bowl. Gently stir until it is smooth.
- Remove from the heat, and add the butter to the hot chocolate and stir until smooth. Then sift the icing sugar and mix until smooth.
- Set aside the mixture to cool until thick.
- To make the ganache icing, gently heat the cream in a pan. Add the broken chocolate to the hot cream and stir until melted.
- Slice each cake in half horizontally and sit one piece on the plate or cake stand. Divide the truffle icing into three or spread a third of the filling on top of one cake, and repeat for the other three layers.
- And now the exciting part! Pour the ganache icing over the top of the cake and let it run down the sides, using a palette knife to spread it openly over the top and sides.
- Now to make the Easter egg nest, crush 3-4 shredded wheats into a bowl, whilst melting the chocolate over a low heat. Pour the melted chocolate over the shredded wheat and stir well until combined. Spoon the mixture into some tin foil, which has been shaped into a half dome, and use the back of the spoon to create a nest shape. And place the nest in the fridge to set for about 2 hours.
- Once the nest has set, take it out of the tin foil and place on top of the chocolate cake. Then fill the nest with Cadbury’s Easter mini eggs, and decorate how you wish with the rest of the mini eggs!
I hope you enjoy making this recipe, and enjoy your Easter Sunday! Let me know what Easter themed treats you enjoy baking!