Easter Mini Egg Nest Cake

Mini Egg Nest Cake

Easter is upon us already and I’ve already eaten my body weight in Mini Eggs this year (hopefully you’ve had one or two yourself too!) For today’s bake, I’m sharing my recipe for my Easter Mini Egg Nest Cake. It’s the perfect centrepiece when you’re celebrating with family and friends this weekend and it tastes delicious; light chocolate sponge cake, deliciously creamy chocolate buttercream and gooey, fudgy icing, topped with a crown of chocolate curls surrounding Cadburys Mini Eggs.

To make your own, you’ll need:

  • 200g self raising flour
  • 2 level tsp baking powder
  • 40g cocoa powder plus 1tbsp for the icing
  • 225g caster sugar
  • 350g butter, softened
  • 4 large eggs
  • 100g dark chocolate (at least 70% cocoa solids)
  • 325g icing sugar
  • 1tbsp golden syrup
  • 1 tube of chocolate curls
  • 1 bag of Cadburys Mini Eggs

You’ll also need:

  • Mixing bowl
  • Sieve
  • 2 x 20cm sandwich tins
  • Measuring scales
  • Mixing spoon
  • Cooling rack
  • Small saucepan

Preparation:

  1. Preheat your oven to 180 degrees Celsius/Gas Mark 4
  2. Grease and line the bases of two 20cm sandwich tins

Method:

  1. Sift the flour, baking powder and cocoa into your mixing bowl
  2. Add the caster sugar, 225g of butter the eggs and 1tbsp water and beat until evenly mixed
  3. Divide the cake mixture evenly into the two tins  and level the tops
  4. Bake for 25-30 minutes (or until the cakes have shrunk from the sides of the tins and the tops spring back when lightly pressed) – turn out onto the cooling rack and leave to cool
  5. Melt your chocolate – you can do this in two ways. The first is to melt it in the microwave, removing it and stirring it every 10 seconds. The second is to put the chocolate in a bowl and place over a simmering pan of water on the hob and leave it until the chocolate has melted. Whichever way you choose, you should let the chocolate cool on the countertop until it is just warm
  6. Beat together 75g butter and 150g icing sugar until very light and fluffy. Add the melted chocolate and beat again
  7. Spread the mixture on one cake and put the other on top
  8. Sift 175g icing sugar and 1tbsp cocoa powder into a bowl
  9. Put 50g butter, 1tbsp golden syrup and 1tbsp water into a small pan and heat gently until the butter has melted and the mixture is hot (but don’t let it boil!)
  10. Stir the molten mixture into the icing sugar and cocoa powder
  11. Pour on top of the cake, spreading evenly
  12. Leave for 10 minutes until the chocolate icing is cool but not set, then decorate with your mini eggs and chocolate curls and leave to set fully

I promise you this chocolate cake will go down a storm! Why not post your pictures on the WCDN Facebook page and let us see your masterpiece?

If you like this recipe, you’ll love my Malteser and Chocolate Fingers Cake

Feeling the Easter vibe? Why not check out my Mini Egg Muffins? Or how about Crème Egg Brownies?

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