Chocolate cake topped with mini eggs and creme eggs

Easter nest cake

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(18 ratings)

Prep: 45 mins Cook: 30 mins plus a few hrs cooling

Easy

Serves 12 - 15

Bake a showstopping cake for Easter. This one is so easy and the kids can decorate it by filling the pretzel nest with their favourite chocolate eggs

Nutrition and extra info

  • sponges only
  • Vegetarian

Nutrition: per serving (15)

  • kcal606
  • fat31g
  • saturates11g
  • carbs72g
  • sugars47g
  • fibre3g
  • protein8g
  • salt1g
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Ingredients

    For the chocolate sponges

    • 200ml vegetable oil, plus extra for the tin
    • 250g plain flour
    • 6 tbsp cocoa powder
    • 2 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 280g soft light brown sugar
    • 250ml buttermilk
      Buttermilk pancake mixture in bowl with whisk

      Buttermilk

      buh-ter-mill-k

      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    • 2 tsp vanilla extract
    • 3 large eggs

    For the nest

    • 200g marshmallows
    • 100g butter, chopped into chunks
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 tbsp cocoa powder
    • 75g salted pretzels, crushed
    • 4 shredded wheat biscuits, crushed
    • chocolate eggs, to decorate
      Chocolate

      Chocolate

      chok-o-let

      Chocolate as we know it in pressed

    For the icing

    • 150g slightly salted butter, softened
    • 2 tbsp cocoa powder
    • 300g icing sugar
    • 4 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    Method

    1. Heat oven to 180C/160C fan/gas 4. Oil and line two 20cm round cake tins. Add the flour, cocoa powder, baking powder, bicarb, sugar and a large pinch of salt to a bowl. Mix with a whisk, squeezing any large lumps of sugar through your fingers, until you have a fine, sandy mix.

    2. Whisk the oil with the buttermilk in a jug. Stir in the vanilla and eggs, then pour the wet ingredients into the dry and mix until there are no more streaks of flour. Divide the mixture between the tins and bake for 25 mins. Test the cakes by inserting a skewer into the centre – if there is any wet mixture on the skewer, return the cakes to the oven for 5 mins more, then check again. Leave the cakes to cool in the tins for 15 mins, then transfer to wire racks to cool fully.

    3. Next, make the nest. Clean one tin and line it with some oiled baking parchment. Put the marshmallows and butter in a heatproof bowl and microwave on high for 1 min, stirring halfway through (or heat gently in a pan on the hob). Continue microwaving in 20-second blasts until you get a runny mixture. Stir in the cocoa, pretzels and shredded wheat until well combined. Tip the mixture into your lined tin and use the back of your spoon to create a nest shape. Leave to cool at room temperature for a few hrs, or chill in the fridge if you need it to set faster.

    4. To make the icing, beat the butter, cocoa, icing sugar and milk together until smooth, adding a splash more milk if the mixture is too stiff. Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.

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    Comments, questions and tips

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    Sharon Beale's picture
    Sharon Beale
    2nd Apr, 2018
    0.05
    Ihave to say I agree with the previous comment and found the cake tasteless and very bland. IT looked good but was disappointing..
    Sarah Brennan's picture
    Sarah Brennan
    1st Apr, 2018
    0.05
    If you want a oily tasteless cake then this is the recipe! Although the oil made the cake very light, it shadowed over the chocolate taste, I would suggest using a recipe with real chocolate instead of cocoa powder. The presentation is great and it looks so fun and festive but perhaps use a different chocolate cake recipe. There are many great oil using chocolate cakes but this is not one of them. Sadly this cake had to be trashed! Good luck to you all bakers! (Sorry if this has caused any offense)
    Silvia Zanetti's picture
    Silvia Zanetti
    28th Mar, 2018
    I'm Italian, I get the magazine every month and I'm making the cake. The sugar is missing from the ingredients in the magazine.
    susangower
    31st Mar, 2018
    Yes my daughter noticed that too. She’s making it now and we only knew she was correct by looking on here. Good thing she stood by her guns. I hope no one was disappointed because they followed the magazine. A bit of a mistake as it was the reason I bought the magazine.
    laevans
    31st Mar, 2018
    280g soft light brown sugar
    Emma Louise Jones's picture
    Emma Louise Jones
    23rd Mar, 2018
    My daughter and I made this cake for the bake off at school, we made a sugar basket for the nest as we lacked ingredients, but she won :) everyone loved the cake, I have been told we have to make another tomorrow as it was so nice
    sinesteele
    22nd Mar, 2018
    5.05
    Made this from the magazine, guessed 250g of soft brown sugar. Cake was amazing - moist, tasty and lasted well.
    kjkitten_2002
    21st Mar, 2018
    5.05
    One of the most consistent chocolate cake recipes I’ve made. Stays moist for around 5 days after making. I only used 175g of caster sugar as the amount was missing off the recipe but it was sweet without being too sickly!
    windylindy123
    17th Mar, 2018
    5.05
    Brilliant! Tasty. Chocolatey. And impressive looking! Found myself online when I noticed there was no sugar printed in the magazine. Only problem is it is pretty tall so no chance of having a container big enough to put it in!
    suppers
    24th Mar, 2018
    5.05
    I was going to use magazine recipe too when I realised sugar was missing from the recipe but checked online to see amount and type of sugar!! Planning to make this cake for Easter weekend as it looks so delicious

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