Hellooo you lovely lot and happy Easter weekend! The other day I made this super cute yet super easy mini egg nest cake and wanted to share the recipe with you all in case you fancied a spot of Easter baking ready for Sunday!
The recipe is based on one from Baking Mad, however I adapted it to the way I like and personally I feel it worked amazingly- it put a huge smile on my family’s face and tastes INCREDIBLE, so read on if you want to know how to make it…
For the Cake:
100g Butter softened (salted or unsalted, to me it doesn’t really make a difference)
275g Golden caster sugar (or any dark sugar you have)
175g Plain white flour
1tsp Baking powder
1tsp Bicarbonate of soda
200ml Milk (whole or semi-skimmed- I used semi-skimmed)
50g Cocoa powder (the Cadbury Bournville one is my fave)
100g white chocolate chopped into small pieces (around 1cm)
For the Frosting:
25g Cocoa Powder (keep the tub handy as you may want to add more later)
Around 5tbsp boiling water (or very hot water from the tap)
300g icing sugar
175g softened butter
3 chocolate flakes (Galaxy Ripples are my fave)
2 bags of Mini Eggs
1. Grease and base line a 20cm (3cm deep) cake tin (the original recipe says 20cm (8″ deep) cake tin which is also great but I didn’t have one! It just means you’ll bake it all in one rather than two separate cakes) and preheat the oven to 180°C (170°C fan, gas mark 4).
2. Whack the butter, sugar, eggs, flour, baking powder, bicarbonate of soda, milk, cocoa powder and white chocolate into a mixing bowl and whisk with an electric hand whisk. Many people say you should cream the butter and sugar together, add the eggs etc. but Mary Berry uses the ‘all in one’ method herself which is good enough for me!
3. Put half of the mixture and bake for 30 minutes, checking at 25 minutes just to be sure. If using the 8″ tin, bake for around an hour. Once the first cake is out, wait for the cake to cool slightly and tip out onto a cooling rack. Then wait for the cake tin to cool slightly, line again, fill with the rest of the mixture and bake for 30 minutes.
4. While the cake is baking, it’s time to prepare the frosting! Put the cocoa powder and boiling water into a bowl and mix into a paste. Then add the icing sugar, butter and milk (start with 50ml and add more if the mixture is too stiff) and whisk with an electric hand whisk. The icing should be able to form stiff peaks and not able to drip off the spoon.
5. Now it’s time to assemble the cake! What I found with adding the white chocolate is that it sank to the bottom, so to form the bottom half of the cake I turned one half upside-down, and with the top half I placed the second cake right-way-up. This means that the white chocolate will be in the middle of the cake and make a little surprise appearance when you cut into it! If you have just baked one cake, split the cake in half.
6. To make the buttercream for the middle, take just under a half of the buttercream and add around 25g more of cocoa powder. This makes the middle of the cake super chocolatey and indulgent, however if you don’t want to go overboard you can miss out this step. Then spread the buttercream on top of the bottom half and sandwich the top half on top.
7. Then take the rest of the buttercream and cover the top of your cake. Decorate the outer edge with crumbled up flakes and place the mini eggs in the middle to create a nest effect and you’re done!
Have fun making this chocolate-heaven-super-cute cake, remember it really doesn’t matter if it’s not perfect (mine really wasn’t!) and be sure to send me any pictures of your replications, I would love to see them!
I hope you all have a truly lovely Easter,
All my love,