0 0

Easter Nest Cake

Features:
    Cuisine:
    • Medium

    Directions

    Share

    This cake is fun to make and it is becoming a bit of a tradition in our household.

    Easter Nest Cake

    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Course: Afternoon tea, Cakes and pastries, Dessert
    Cuisine: British
    Keyword: birds nest, cakes, easter, easter eggs, nest
    Servings: 12

    Ingredients

    For the chocolate sponge layers

    • 200 ml Canola oil
    • 250 gm Plain flour
    • 6 tbsp Cocoa powder
    • 2 tsp Baking powder
    • 1 tsp Baking soda
    • 280 gm Soft brown sugar
    • 250 ml Buttermilk
    • 2 tsp Vanilla extract
    • 3 ea Eggs - large

    For the nest

    • 200 gm Marshmallows
    • 100 gm Butter, cubed and cold
    • 2 tbsp Cocoa powder
    • 75 gm Salted Pretzel sticks
    • 4 ea Large shredded wheat biscuits crushed
    • Chocolate eggs to decorate

    For the frosting

    • 150 gm Butter, salted
    • 2 tbsp Cocoa powder
    • 300 gm Icing sugar
    • 4 tbsp Milk 2%

    Instructions

    • Heat oven to 375F 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.
    • 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.
    • 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.
    • 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.
    Tried this recipe?Let us know how it was!

     

    Ian Cooks

    TasteofCotswoldDowns.com site owner

    Gingerbread Bundt Cake
    previous
    Gingerbread Bundt Cake
    Gingerbread Bundt Cake
    previous
    Gingerbread Bundt Cake