Prep
30 minsBake
1hrServes
12Difficulty
Medium About
How to make Easter Chocolate Nest Cake
Grease and line a 20cm loose-bottomed cake tin with baking parchment. Preheat your oven to 180C / 350F.
Cream the butter and sugar together using electric whisks or a stand mixer until soft, then beat in the eggs.
Mix the flour, baking powder and bicarbonate of soda in a separate bowl.
Mix the milk and cocoa powder together, whisking as best possible. The cocoa powder will likely create a film and sit on top of the milk, but that’s fine.
Sift the flour mixture into the wet ingredients, then add the milky cocoa in. Using a rubber spatula, fold all the ingredients together until you get a smooth batter then spoon into the prepared tin. Bake for approximately 1 hour until a cake tested or skewer inserted into the centre of the cake comes out clean.
Remove from the oven and leave to cool for 10 minutes in the tin, before turning out to cool completely on a wire rack.
To make the chocolate fudge icing, mix the cocoa powder with the boiling water to make a smooth paste.
Cream the butter to soften it first, then sift in your icing sugar, beating it well until light, well combined and smooth. Add the cocoa paste, scraping down the sides of the bowl with a rubber spatula to ensure everything is incorporated. Whisk until your icing is uniform in colour and texture, and is smooth enough to spread.
Once the cake has cooled completely, use a sharp serrated knife to slice the cake widthways in half. Turn the cake half upside down so you have the smooth “bottom” on top, and the crumby inside facing downwards on your cake plate or stand. Add about a third of the frosting to the bottom half spreading it well to the edges.
Top with the second half of the cake, and spread the remaining buttercream over the top and sides of the cake.
Break up the chocolate flakes into big and small pieces, scattering them over the top of the cake and pressing lightly into the buttercream. Add the chocolate mini eggs and crème egg then slice and serve. Best eaten on the day of making.
Ingredients – 8 items
1
For the cake
Unsalted butter
Tate & Lyle Light Brown Sugar
Eggs
Plain flour
Baking powder
Bicarbonate of soda
Full fat milk
Cocoa powder
For the chocolate fudge icing
Cocoa powder
Boiling hot water
Mini eggs
handful
Fairtrade Tate & Lyle Icing Sugar
Unsalted butter, softened
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
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If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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