Chocolate Nest Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
¾ cup (75g) unsweetened cocoa powder
02 -
1 ¾ cups (220g) all-purpose flour
03 -
2 large eggs, whisked
04 -
½ cup (120ml) oil—vegetable works well
05 -
1 teaspoon baking soda
06 -
½ teaspoon salt
07 -
2 cups (400g) white sugar
08 -
1 cup (240ml) hot water or brewed coffee
09 -
2 teaspoons vanilla extract
10 -
2 teaspoons baking powder
11 -
1 cup (240ml) buttermilk
→ Ganache Coating
12 -
8 oz (225g) dark chocolate, finely chopped
13 -
1 cup (240ml) heavy whipping cream
14 -
1 tablespoon butter, unsalted
→ Chocolate Decoration
15 -
6 oz (170g) melted dark chocolate
16 -
Assorted mini chocolate candies or Easter eggs for garnish
# Instructions:
01 -
First, set your oven to 350°F (175°C) and grease a 9-inch round pan, lining it with parchment too. In a large bowl, mix together the dry ingredients—flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla, stirring until fully combined. Slowly pour in the hot water or coffee, and mix to get a thinner, smooth batter. Don't worry if it seems a bit runny; that's normal.
02 -
Carefully transfer the batter to your prepared pan. Bake for 30-35 minutes, checking doneness with a toothpick—it should come out clean when ready. Let the cake sit in the pan for about 10 minutes before moving it to a wire rack to cool completely.
03 -
Heat up the heavy cream on the stove over medium heat until it's almost boiling. Pour it over the chopped chocolate in a heat-safe bowl, then let it sit a minute or two so the chocolate melts. Stir the mix until silky and smooth, then add in the butter. Let the ganache thicken a bit as it cools, but keep it soft enough to spread or pour.
04 -
Gently melt the dark chocolate by microwaving in short bursts, stirring after each one. Put the melted chocolate into a piping or ziplock bag with a hole snipped in a corner. On a baking sheet lined with parchment, pipe crisscross patterns in a circle for your 'nest.' Pop it into the fridge for about 15-20 minutes to set firmly.
05 -
Set the fully cooled cake on a serving plate and pour the ganache on top, letting some flow down the sides. Remove the chocolate nest from the parchment and place it gently on the cake's top center. Fill the nest with candies or eggs, and it’s ready to enjoy!
# Notes:
01 -
Wait until the cake is completely cool before adding the ganache or it could slide right off.
02 -
Swap water for hot coffee to make the chocolate taste richer and more intense.
03 -
Keep leftovers in an airtight container for up to two days at room temp—longer if stored in the fridge.