Birds Nest Tea Cakes Recipes

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BIRD'S NEST EASTER CAKE



Bird's Nest Easter Cake image

Moist chocolate cake covered in a rich chocolate buttercream and topped with a gaggle of chocolate eggs. Perfect for an Easter treat.

Provided by John Kanell

Categories     Dessert

Time 40m

Number Of Ingredients 18

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (not dutch processed)
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil (or canola oil, or melted coconut oil)
2 large eggs at room temperature
1 tsp pure vanilla extract
1 cup freshly brewed (strong, hot coffee)
2 sticks unsalted butter room temperature
5 cups confectioners' sugar
1 1/2 cups unsweetened cocoa powder
5-6 tbsp heavy cream
2 tsps pure vanilla extract
1/2-3/4 tsp salt to taste
1 cup semi sweet chocolate (melted and cooled)

Steps:

  • Butter and flour 6 four inch pans. (You can use larger pans and just cut the cakes down to size if you don't have 4 inch pans.) Preheat oven to 350F.
  • In a large bowl whisk together the flour, sugar, cocoa powder, salt, baking powder and soda.
  • Beat the eggs, oil, buttermilk and vanilla together in a separate bowl.
  • Add the wet mixture to the dry and mix until just combined. Stir in the hot coffee last.
  • Distribute the batter evenly to the pans. and bake for about 25 minutes or until the centers are baked.
  • Beat the butter until light and fluffy. Mix in the confectioners' sugar, cream, cocoa powder, vanilla, salt and melted chocolate.
  • Cut the cake down into a nest shape. Cover with buttercream and smooth. Pipe "twigs" with a number 4 tip. Place the chocolate eggs in the nest and serve.

Nutrition Facts : ServingSize 0.5 nest, Calories 169 kcal, Carbohydrate 37 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 198 mg, Fiber 0.5 g, Sugar 12 g

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