Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Bake with the Best
Kids' Baking
Inspiration
Blog

This site uses cookies. To continue browsing this site, please tick the box to agree to our use of cookies.

Find out more here »

Home »
Kids’ Baking »
Recipes »
Kids Cakes »
Chocolate Nest Cake

Chocolate Nest Cake

Recipe Submitted By: bakingmad

A chocoholic treat. It looks adorable decorated with the mini eggs. If you have forgotten to buy the flakes simply grate some chocolate over the nest edge.

Preparation Time	25 minutes
Baking Time	1 hour
Portions	10
Skill Level	Easy
Average Rating

Chocolate Nest Cake Ingredients

110 grams	Butter
275 grams	Dark Muscovado (Billington's)
2	Free Range Eggs Beaten
175 grams	Plain White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
1 tsp	Bicarbonate Of Soda
200 ml	Milk
50 grams	Cocoa Powder

Additional Ingredients

The following ingredients are for the cake topping

25 grams	Cocoa Powder
3 tbsp	Water Boiling
4	Chocolate Flake Bars
110 grams	Mini Chocolate Eggs
300 grams	Golden Icing Sugar (Billington's)
175 grams	Butter

This recipe uses

How to make Chocolate Nest Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Grease and base line a 20cm(8") deep cake tin. Preheat the oven to 180°C/ 170°C fan/gas mark 4.
Cream the butter and sugar together until soft then beat in the eggs.
Sift the flour, baking powder and bicarbonate of soda into a bowl.
Mix the milk and cocoa powder together.
Fold flour and cocoa mixture alternately into the butter mixture until well combined.
Spoon into a the prepared tin and bake for about 1 hour until cooked through.
Cool slightly in the tin, then turn out and cool on a wire rack.
Make the butter cream: Mix the cocoa powder with the boiling water to make a paste.
Cream the butter to soften it then beat in the icing sugar, beating really well (an electric mixer is ideal) until light.
Stir in the cooled cocoa.
Split the cake in half and sandwich with about a third of the buttercream.
Spread the remaining buttercream over the top and sides of the cake, making a hollow 'nest' in the centre.
Crumble the chocolate flake bars and press lightly into the buttercream.
Fill the hollow with chocolate mini eggs.

Reviews

Read all reviews (0) | Average rating: 0 stars

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

Recipe of the Month

Gingerbread with Orange Drizzle

This traditional English Gingerbread Cake is moist, rich and treacly. The orange icing drizzle makes the cake even more indulgent and a great afternoon tea treat.

Read full recipe

Follow us on

Seasonal Baking Ideas

Afternoon Tea Recipes

Share your love of baking by enjoying a traditional afternoon tea and a catch up with your best friends. Relax in the garden and enjoy these bakes fresh from your own kitchen.

See more baking ideas