Chocolate nest cake - recipe


Chocolate nest cake

  • Prepare

  • Serves
    10

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the cake

For the topping

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  1. 1

    Grease and base line a 20cm(8″) deep cake tin. Preheat the oven to 180°C (170°C fan, gas mark 4).

  2. 2

    Cream the butter and sugar together until soft then beat in the eggs.

    For this step you'll need:

    • 110g Butter (unsalted) softened
    • 275g Unrefined dark muscovado sugar
    • 2 Egg(s) (free range)
  3. 3

    Sift the flour, baking powder and bicarbonate of soda into a bowl.

    For this step you'll need:

    • 175g Plain white flour
    • 1tsp Bicarbonate of soda
    • 1tsp Baking powder
  4. 4

    Mix the milk and cocoa powder together.

    For this step you'll need:

    • 200ml Milk (whole)
    • 50g Cocoa powder
  5. 5

    Fold flour and cocoa mixture alternately into the butter mixture until well combined. Spoon into a the prepared tin and bake for about 1 hour until cooked through.

  6. 6

    Cool slightly in the tin, then turn out and cool on a wire rack.

  7. 7

    To make the buttercream, mix the cocoa powder with the boiling water to make a paste.

    For this step you'll need:

    • 25g Cocoa powder
    • 3 tbsp Water boiling
  8. 8

    Cream the butter to soften it then beat in the icing sugar, beating really well (an electric mixer is ideal) until light. Stir in the cooled cocoa.

    For this step you'll need:

    • 175g Butter (unsalted) softened
    • 300g Unrefined golden icing sugar
  9. 9

    Split the cake in half and sandwich with about a third of the buttercream.

  10. 10

    Spread the remaining buttercream over the top and sides of the cake, making a hollow ‘nest’ in the centre.

  11. 11

    Crumble the chocolate flake bars and press lightly into the buttercream. Fill the hollow with chocolate mini eggs.

    For this step you'll need:

    • 4 Chocolate flake(s)
    • 110g Mini chocolate eggs

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