Chocolate Easter Nest Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    994
based on 1 ratings

This Chocolate Easter Nest Cake is a delicious treat, with a rich and moist chocolate cake filled with smooth chocolate filling and coated in a pastel yellow buttercream. The cake is decorated with an intricate chocolate nest filled with colourful chocolate eggs, creating a fun and playful Easter-themed dessert. The cake is sure to impress with its beautiful presentation and delicious chocolate flavours. The chocolate nest is made from wheat cereal with long strands to look like a bird's nest – but you can use any cereal you like! The nest is the perfect complement to the rich, chocolaty cake, adding a fun and playful touch to the overall presentation.

recipe updated Mar 19, 2025

Ingredients

  • Water icon
    Water
    270 g
  • Unsalted butter icon
    Unsalted butter
    700 g
  • Dark chocolate icon
    Dark chocolate
    50 g
  • Corn flakes icon
    Corn flakes
    30 g
  • All purpose flour icon
    All purpose flour
    330 g
  • Caster sugar icon
    Caster sugar
    375 g
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    270 g
  • Baking soda icon
    Baking soda
    ¾ teaspoon
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Salt icon
    Salt
    1 teaspoon
  • Instant coffee icon
    Instant coffee
    1 ½ teaspoons
  • Egg icon
    Egg
    3
  • Buttermilk icon
    Buttermilk
    270 g
  • Vegetable oil icon
    Vegetable oil
    90 g
  • Vanilla extract icon
    Vanilla extract
    3 ½ teaspoons
  • Icing sugar icon
    Icing sugar
    480 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Milk icon
    Milk
    5 tablespoons
  • Yellow food coloring icon
    Yellow food coloring
    as needed
  • Oil icon
    Oil
    as needed
  • Sugar flowers icon
    Sugar flowers
    as needed
  • Chocolate eggs icon
    Chocolate eggs
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Kenwood Chef
  • kCook icon Round pan - 20cm (8")
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Medium bowl
  • kCook icon Cake board - 23cm (9")
  • kCook icon Piping bag
  • kCook icon Ramekin
  • kCook icon Heatproof bowl
  • kCook icon Heatproof bowl
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 150°C
  2. Grease and line 3 clean round pans with parchment paper
  3. Attach Creaming beater
  4. Add all purpose flour, caster sugar, unsweetened cocoa powder, baking soda, baking powder and salt to the Kenwood Bowl
  5. Mix with splashguard fitted until combined - 30 sec, Speed Min
  6. Add water and instant coffee to a clean medium bowl
  7. Stir until dissolved
  8. Transfer content of medium bowl to Kenwood Bowl
  9. Add egg, buttermilk, vegetable oil and vanilla extract to the Kenwood Bowl
  10. Mix with splashguard fitted then scrape bowl - 1 min, Speed 2
  11. Mix with splashguard fitted - 20 sec, Speed 2
  12. Divide mixture between 3 round pans
  13. Bake - 25 min, 150°C
  14. Remove from oven and let cool - 10 min
  15. Transfer onto cooling rack until completely cool
  16. Now make the chocolate buttercream filling
  17. Clean Kenwood Bowl
  18. Attach Creaming beater
  19. Add unsalted butter, icing sugar, cocoa powder and milk to the Kenwood Bowl
  20. Mix with splashguard fitted - 2 min, Speed 3
  21. Trim the cooled sponge layers with a cake leveller or use a bread knife
  22. Place one sponge on cake board
  23. Transfer some of the buttercream to sponge
  24. Spread evenly
  25. Top with another sponge layer and spread with the buttercream
  26. Place the final sponge layer on top
  27. Chill in fridge until set - 30 min
  28. Now make the yellow buttercream
  29. Clean Kenwood Bowl
  30. Attach Creaming beater
  31. Add unsalted butter, icing sugar, vanilla extract, milk and yellow food coloring to the Kenwood Bowl
  32. Mix with splashguard fitted - 2 min, Speed 3
  33. Once the cake has set, cover the sides and the top of the cake with the yellow buttercream
  34. Transfer the rest of buttercream to piping bag
  35. Pipe a border along the bottom of the cake
  36. Chill in fridge until set - 20 min
  37. Now make the chocolate nest
  38. Grease a clean ramekin lightly with oil
  39. Line with plastic wrap
  40. Add dark chocolate to a clean heatproof bowl
  41. Microwave in microwave until melted
  42. Add corn flakes to the heatproof bowl
  43. Mix until combined
  44. Transfer chocolate mixture to ramekin
  45. Use a spoon to create a hollow in the middle for the nest shape
  46. Chill in fridge until set - 30 min
  47. Add dark chocolate to a clean heatproof bowl
  48. Microwave in microwave until melted
  49. Transfer chocolate to piping bag
  50. Retrieve the chilled cake from the fridge
  51. Pipe large chocolate circles on top of the cake
  52. Remove the chilled chocolate nest from ramekin and place on top of the cake
  53. Decorate with Sugar flowers and chocolate eggs
  54. Serve
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