This gorgeous Easter nest cake is an absolute crowd pleaser, the chocolate cake is one of my best topped with a super luscious chocolate ganache topped with a nest filled with chocolate eggs.
Nothing beats a good old homemade chocolate cake, this has got to be the best and simplest chocolate cakes I’ve ever made, it was so incredibly moist and even more decadent when doused with chocolate ganache. Going along with the Easter theme I decided on making a nest from vermicelli noodles and topping them with chocolate eggs. You seriously have to try this!!
2 cups cake flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon coffee powder/espresso powder
1 cup milk buttermilk
1/2 cup coconut oil
2 large eggs
2 teaspoons vanilla essence
1 cup boiling water
For birds nest
30g vermicelli noodles
110g dark chocolate
25g unsalted buttert
1. Preheat oven to 175°c. Prepare your bundt pan or cake pan by spraying with baking spray or buttering and lightly dusting with cocoa.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee granules to a large bowl and whisk to combine the ingredients.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Carefully add boiling water to the cake batter until well combined.
4. Pour cake batter evenly into the bundt pan. Bake for 30-35 minutes or until a skewer inserted in the center of the cake comes out clean.
5. Remove from the oven and allow to cool for about 10 minutes before removing from the pan and cool completely on a cooling rack.
For birds nest
Break vermicelli into smaller pieces and place in a bowl, mix in the melted chocolate and mix with a spoon until all the vermicelli noodles are coated and press into a small bowl lined with cling wrap and place a smaller bowl on top and place in the fridge to harden. Once hardened place over the ganache glazed cake and fill with speckled eggs.
For chocolate ganache
Pour the butter and chocolate pieces into a bowl and heat up at 30 second intervals until the chocolate is completely melted, cover with cling wrap to prevent a skin from forming. Once the cake has cooled pour the ganache on.