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Easter Chocolate Nest Cake

Prep

30 mins

Bake

1hr

Serves

12

Difficulty

Medium

About

made using

Light Brown Soft

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Instructions
Ingredients
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How to make Easter Chocolate Nest Cake

Step 1

Grease and line a 20cm loose-bottomed cake tin with baking parchment. Preheat your oven to 180C / 350F.

Step 2

Cream the butter and sugar together using electric whisks or a stand mixer until soft, then beat in the eggs.

Step 3

Mix the flour, baking powder and bicarbonate of soda in a separate bowl.

Step 4

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.

Step 5

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.

Step 6

Remove from the oven and leave to cool for 10 minutes in the tin, before turning out to cool completely on a wire rack.

Step 7

To make the chocolate fudge icing, mix the cocoa powder with the boiling water to make a smooth paste.

Step 8

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.

Step 9

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.

Step 10

Top with the second half of the cake, and spread the remaining buttercream over the top and sides of the cake.

Step 11

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

Serving

1

For the cake

Butter

Unsalted butter

100 g
Fairtrade Light Brown Soft

Tate & Lyle Light Brown Sugar

275 g
Eggs

Eggs

2
Flour

Plain flour

175 g
Baking-powder

Baking powder

1 tsp
Baking-soda

Bicarbonate of soda

1 tsp
Milk

Full fat milk

200 ml
Cocoa-powder

Cocoa powder

50 g

For the chocolate fudge icing

Cocoa-powder

Cocoa powder

25 g
Water

Boiling hot water

5 tbsp
Mini eggs

Mini eggs

handful

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

300 g
Butter

Unsalted butter, softened

175 g

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Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

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- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!
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500g Strong Plain Flour
7g fast Action yeast
1 tsp sea salt 
75g Tate & Lyle Caster Sugar
200ml Warm Milk
1 large beaten Egg
50g Melted Butter.

 Filling

200g Lemon Curd.
150g Sultanas

Topping

250g Tate & Lyle Icing Sugar.
12 Glace Cherries.

Method

Mix the flour, yeast, caster sugar and sea salt in a large bowl, make a well in the centre and pour in the warm milk, butter and beaten egg.. The dough shouldn’t be too dry or sticky if it feels a little dry add a further tablespoon of water and if a little sticky add a few grams extra of flour.
Knead the dough on a flour-dusted surface, until it feels smooth. Shape into a ball and place in a large floured bowl cover and leave to rise in a warm place for approximately 1 hour or until doubled in size.
Line a large baking tray with non-stick parchment and roll the dough out to 300mm x 450mm.
Evenly spread the lemon curd over the dough and sprinkle with the sultanas.
Roll up like a swiss roll, lengthways, Cut the log into 12 equal sized buns with a sharp knife.
Egg wash the buns and arrange on the baking tray leaving a little space between each one.
Grease some cling film and cover the tray, allow to prove for 45/60 mins or until doubled in size.
Heat the Oven to 200c/180C Fan/Gas Mark 6 and Bake for 12 minutes, reduce the temperature down by 20C and cook for a further 12 minutes
Mix the sieved icing sugar with approx 3tbsp of water until a thick icing is achieved.
Top the buns with the icing using the back of a spoon.
Decorate with the glace cherries. Enjoy!

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