Skip to content

Easter Chocolate Nest Cake

Prep

30 mins

Bake

1hr

Serves

12

Difficulty

Medium

About

made using

Light Brown Soft

View product 
Share this recipe
Instructions
Ingredients
Reviews

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

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
We had to spoil things for you. But it isn't the carrots that make it taste so good...

For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado. 

Carrot Cake? It's in the bag!
#WorldChocolateDay... let's just pretend that's not every day! 

If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...

Find the full recipes in our Chocolate playlist.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy! 

So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.

Especially if you make it with Pimms like we have... 

Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
Our strawberries and cream obsession continues... Wimbledon can't even keep up! 

Double-dipped in white chocolate, these strawberry cookies are soft, chewy and effortlessly creamy.

See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

Method:

1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
2. Dissolve the corn flour with the remaining water and once the strawberries are bubbling blend in the corn flour and cook through for a further 2/3 mins until thick. Allow to cool for 20mins.
3. Beat the butter and caster sugar together until light and fluffy, whisk in the egg, add the vanilla, pink food colour, dried strawberries, chocolate and mix well. Fold in the flour and bicarbonate of soda. Once the dough comes together refrigerate for 30 minutes.
4. Line two large baking trays with parchment, using your hands roll 15 balls of dough from the mix, space out on the baking trays and flatten a little.
Bake for 15/20 minutes or until the base of the cookies look golden brown. Cool on a cooling rack.
5. Melt the white chocolate over a bowl of boiling water, divide it into two leaving half as it is and add 2/3 drops of food colour to the other half.
6. Once the biscuits are cool, dip one end into the white chocolate and the other side into the pink chocolate.
7. Allow to set.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #wimbledon #strawberriesandcream #whitechocolatecookies
A morning coffee just isn't the same without it.

Bringing sweet vanilla notes to smooth and creamy mochas, our Barista Vanilla Syrup will have your kitchen rivalling your local coffee shop.
A close-up of what's to come... 

Can anyone guess the flavour of our new cookie recipe?

You'll have your answer next week 👀
@mary.marcher here, reminding us all that hot cross buns can be a treat all year round! 

And with a white chocolate and lemon curd filling, they're even more special...

(Don't forget the finishing touch either - plenty of Tate & Lyle Icing Sugar!)
You're just a 4B piping nozzle away from the best-decorated cakes of your life! 

Don't believe us? Then just watch our friend @elliebakess prove why it's the go-to tool for classy cupcake toppings...
Peregrine falcon chicks hatch at Thames Refinery

A pair of peregrine falcons made our Thames Refinery their home in spring 2023. Peregrine falcons don’t build traditional birds’ nests. They look for a flat area, high up, and there are currently around 30 nesting pairs on some of London’s tallest buildings. They can reach speeds of up to 200mph, making them the fastest creature on the planet!

We are delighted that this year, our nesting pair have hatched three peregrine falcon chicks! They have been checked over and ringed by licensed wildlife experts and we’re pleased to know they are thriving. There are strict environmental regulations that protect these magnificent birds, and we are making sure to give them plenty of space and respect.
Go fetch the ice cream... because there's no way you can resist this!

A proper summer pudding for family's to dive into, we've taken advantage of in-season peaches to make a crumble that's sweeter and juicier than any other you can name. 

Ingredients.

100g Tate & Lyle Soft Brown Sugar
150g Plain Flour
150g Jumbo Oats
160g softened Unsalted Butter.
75g Walnut Pieces
8 Peaches destoned and sliced
Juice of 1 lemon.
100ml White wine or Rose
100ml Water.
50g Caster Sugar.
Handful of fresh mint roughly chopped.

Method.

1. Pre –heat the oven to 200c 180c Fan Gas mark 6 Place the flour and oats in a large bowl with the soft brown sugar and butter, rub in the butter in until it forms chunky crumbs, add the walnut pieces.

2. Place the peach slices in a large saucepan with the  lemon juice, water, wine and caster sugar and heat on a medium heat for approximately 10 minutes until the peach slices begin to break down. Add the mint stir in and place in an ovenproof bowl. Cover with the crumble mix and cook for 25/30 minutes or until golden brown.

3. Serve with the delicious stem ginger ice cream!!
100% Pure Cane Sugar - it really doesn't get more versatile than this.

Made from sugarcane plant juice and nothing else, these finer crystals are designed to dissolve quickly in all kinds of bakes!

Our Products

View all products