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1-Chocolate-nest-cake.jpg
125Total Time
25Prep Time
1Bake Time
10Serves
Easy

Chocolate nest cake

8 Reviews

About the bake

A chocoholic treat. If you have forgotten to buy the flakes simply grate some chocolate over the nest edge.

125Total Time
25Prep Time
1Bake Time
10Serves
Easy

Method

  1. Step 1:

    Grease and base line a 20cm(8") deep cake tin. Preheat the oven to 180°C (170°C fan, gas mark 4).

  2. Step 2:

    Cream the butter and sugar together until soft then beat in the eggs.

  3. Step 3:

    Sift the flour, baking powder and bicarbonate of soda into a bowl.

  4. Step 4:

    Mix the milk and cocoa powder together.

  5. Step 5:

    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.

  6. Step 6:

    Cool slightly in the tin, then turn out and cool on a wire rack.

  7. Step 7:

    To make the buttercream, mix the cocoa powder with the boiling water to make a paste.

  8. Step 8:

    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.

  9. Step 9:

    Split the cake in half and sandwich with about a third of the buttercream.

  10. Step 10:

    Spread the remaining buttercream over the top and sides of the cake, making a hollow 'nest' in the centre.

  11. Step 11:

    Crumble the chocolate flake bars and press lightly into the buttercream. Fill the hollow with chocolate mini eggs.

Ingredients

  • For the cake

    • 100g Butter (unsalted)
    • 275g Unrefined dark muscovado sugar
    • 2 Egg(s) (free range)
    • 175g Allinson's Plain White Flour
    • 1 tsp Baking powder
    • 1 tsp Bicarbonate of soda
    • 200ml Milk (whole)
    • 50g Cocoa powder
  • For the topping

    • 25g Cocoa powder
    • 3 tbsp Water (boiling)
    • 4 Chocolate flake(s)
    • 110g Mini chocolate eggs
    • 300g Unrefined golden icing sugar
    • 175g Butter (unsalted) (softened)

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