Chocolate Easter Nest Cake
This decadent layer cake is deeply chocolatey, rich, and topped with a charming nest of chocolatey goodness, perfect for Easter celebrations.
Equipment
- Mixing Bowl
- Cake Pans
- Whisk
- Oven
- Wire Rack
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 cups granulated sugar
- 2 large eggs (2 oz each)
- 1 cup buttermilk or milk
- 0.5 cup vegetable or canola oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 cup boiling water
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Step 3: In another bowl, whisk together the sugar, eggs, buttermilk, oil, vanilla extract, and espresso powder until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Step 5: Stir in the boiling water until the batter is well mixed.
- Step 6: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
- Step 7: Let the cakes cool for about 10 minutes, then turn them out onto a wire rack to cool completely.
- Step 8: Prepare the chocolate nest using melted chocolate mixed with shredded coconut or chocolate vermicelli.
- Step 9: Frost the cooled cake layers with your favorite chocolate frosting and assemble the cake.
- Step 10: Decorate the top with the chocolate nest and fill it with colorful chocolate eggs or candy.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.