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Chocolate Easter Nest Cake

Chocolate Easter Nest Cake

A two-layer chocolate cake finished with smooth ganache, desiccated coconut and a nest of mini chocolate eggs, making a festive Easter centrepiece for family celebrations and spring gatherings.

90 mins total for first methodServes 8Grill
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep30 mins cook90 mins total

  1. Heat the oven to 180°C (160°C fan), gas mark 4. Grease and line two 20cm round cake tins.

  2. Beat the softened butter and caster sugar until pale. Beat in the eggs one at a time, then fold in the self-raising flour, cocoa powder, baking powder and salt until just combined.

  3. Divide the batter between the tins and bake for 25–30 minutes, until risen and a skewer inserted into the centres comes out clean. Cool in the tins for 10 minutes, then transfer to a rack to cool completely.

  4. Put the chopped dark chocolate in a bowl. Heat the double cream until steaming but not boiling, pour it over the chocolate and leave for 2 minutes. Stir until smooth, then cool until thick enough to spread.

  5. Place one sponge on a plate and spread with a layer of ganache. Add the second sponge and cover the top and sides with the remaining ganache.

  6. Press the desiccated coconut lightly around the top edge to suggest a nest, then arrange the mini chocolate eggs in the centre. Chill for 30 minutes to set the ganache before slicing.

Notes

Let the sponges cool fully before assembling; a warm cake will soften the ganache and make the layers harder to stack neatly. Keep the finished cake chilled until about 20 minutes before serving.
About this recipe

This chocolate Easter nest cake is a celebratory bake with two soft cocoa sponge layers, a glossy dark chocolate ganache and a playful finish of coconut and mini chocolate eggs. It brings the familiar pleasure of a chocolate cake to the table with a clear Easter character.

The cake is assembled once the sponges are completely cool, so the ganache stays smooth and easy to spread rather than sliding between the layers. Toasting the coconut is optional, but gives the nest a warmer flavour and a little extra texture around the chocolate eggs.

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