It might not feel like it… in fact I had actually forgotten it’s Easter this Sunday… but hey, we’re still in time to bake some Easter goodies. I know many of you already started their figolli. You can see the recipe we share with you last year by clicking HERE.

For those who wish to venture into something new, we suggest this chocolate Easter egg nest cake. It’s a delicious chocolate cake dessert recipe with a cream cheese frosting and a tasty chocolate nest topping.

Image: aitalianinmykitchen

INGREDIENTS

FOR THE CHOCOLATE CAKE

  • 2 cups sugar (400 grams)
  • 1 3/4 cups flour (224 grams)
  • 3/4 cups unsweetened cocoa powder (75 grams)
  • 1 1/2 teaspoons baking powder (7.5 grams)
  • 1/2 teaspoon baking soda (2.5 grams)
  • 1 teaspoon salt (5.6 grams)
  • 2 eggs
  • 1 cup milk (230 grams)
  • 1/2 cup vegetable oil (112 grams)
  • 2 teaspoons vanilla (8.4 grams)
  • 1 cup boiling water (236 grams)

FOR THE CREAM CHEESE FROSTING

  • 1/2 cup butter softened (125 grams)
  • 4 ounces cream cheese (125 grams)
  • 5 cups powdered / icing sugar (1 kilo)
  • 1/2 teaspoon vanilla (2.1 grams)
  • 1/4 teaspoon salt 1 gram (1 gram)
  • 1/4 cup cream (60 grams)

TOPPING

  • 1-2 cups chocolate sprinkles (75-150 grams)

FOR THE CHOCOLATE NEST

  • 1/2 cup bran stick cereal, broken pretzels or dried chow mein noodles
  • 3 1/2 ounces dark chocolate melted (100 grams)
Image: aitalianinmykitchen

HOW TO PREPARE

  • Pre-heat oven to 350°, grease and flour 2 – 9 inch cake pans.

FOR THE CHOCOLATE CAKE

  • In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt then add the eggs, milk, oil and vanilla beat for 2 minutes on medium speed, then add boiling water and stir to combine (do not beat, batter will be thin). Pour into prepared cake pans and bake for approximately 30-35 minutes. Remove from oven and let cool 10 minutes in cake pans then remove to a wire rack to cool completely before frosting.

FOR THE CREAM CHEESE FROSTING

  • In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, half and half and vanilla and beat until fluffy, about 3 minutes.
  • To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting. Cover cake with sprinkles.  Top with nest and fill with mini chocolate eggs.  Enjoy!

FOR THE CHOCOLATE NEST

  • Mix bran cereal, broken pretzels or chow mein with melted chocolate.

    Line a small bowl with parchment paper, and pour chocolate mixture into bowl, form into a next form and freeze, check after 10-15 minutes and reform if necessary, refreeze until firm.

HOW TO MAKE A CHOCOLATE NEST

  • Use a couple of cups Bran Sticks Cereal  (I couldn’t find chow mien noodles, but next time I  might just break up some pretzel sticks, which I’m sure would have been really good)
  • Mix the sticks with melted Dark Chocolate.
  • Then place a piece of parchment paper in a small glass bowl to cover the inside
  • Then spoon some of the bran mixture on the parchment paper to form a nest
  • Place it in the freezer for about an hour.