Chocolate Nest Cake (Print Version)
# Ingredients:
→ Chocolate Cake Ingredients
01 -
1 teaspoon baking soda
02 -
1 ¾ cups (220g) all-purpose flour
03 -
2 teaspoons baking powder
04 -
¾ cup (75g) unsweetened cocoa powder
05 -
½ teaspoon salt
06 -
2 cups (400g) granulated sugar
07 -
½ cup (120ml) vegetable oil
08 -
1 cup (240ml) hot coffee or water
09 -
2 large eggs, whisked
10 -
1 cup (240ml) buttermilk
11 -
2 teaspoons vanilla extract
→ Ganache Ingredients
12 -
8 oz (225g) dark chocolate, chopped small
13 -
1 cup (240ml) heavy cream
14 -
1 tablespoon unsalted butter
→ Chocolate Nest Decorations
15 -
6 oz (170g) melted dark chocolate
16 -
Mini chocolate candy or Easter eggs for topping
# Instructions:
01 -
Start by preheating your oven to 350°F (175°C). Grease a 9-inch cake pan, then line the bottom with parchment paper. Mix sugar, cocoa, flour, salt, baking powder, and baking soda in one bowl. Combine eggs, oil, vanilla, and buttermilk, and stir them into the dry mix to smooth it all out. Slowly pour the hot coffee or water in next, and it’s okay if the mixture is a little runny!
02 -
Pour the batter into your prepared pan. Pop it in the oven for 30-35 minutes. Check if the cake’s ready by poking it with a toothpick—it should come out clean! Let the cake cool for 10 minutes in the pan, then transfer it to a rack to cool down completely.
03 -
Heat the heavy cream on medium heat in a saucepan until small bubbles form at the edges. Pour the hot cream over chopped chocolate in a bowl and let it sit for a couple of minutes. Then, stir everything together until it’s shiny and smooth. Mix in the butter and set it aside to cool a little until it thickens just enough to pour.
04 -
Melt the dark chocolate gently, either in the microwave (short spurts) or over a double boiler. Fill a piping or plastic zip-bag with the melted chocolate, snip the corner, and draw crisscross circles on parchment-lined trays to form a nest shape. Chill in the fridge for 15-20 minutes until it hardens.
05 -
Place your cooled cake on a serving dish. Pour the ganache over the top and let it ooze down the sides. Gently peel the nest off the parchment and place it on the cake. Fill the nest with the candies or eggs, and it’s ready to dig in!
# Notes:
01 -
Cool the cake fully before adding ganache to avoid melting it into a mess.
02 -
If you like extra rich flavors, swap water for coffee when making the batter.
03 -
You can store the finished cake at room temp for 2 days or refrigerate it to last longer.