Chocolate nest Easter cake
- Published: 16 Jan 18
- Updated: 18 Mar 24
Martha Collison‘s chocolate nest Easter cake goes all out with white chocolate sponge, dark chocolate buttercream and Mini Egg-filled nests.
Martha says: ”I used kataifi pastry (see know how) to create a wispy, crunchy nest. You can use shredded wheat cereal instead.”
Scroll through our mouth-watering collection of Easter cake recipes for more Easter baking inspiration.
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Serves 12-14 -
Hands-on time 1 hour, oven time 35-45 min, plus cooling
Nutrition
- Calories
- 710kcals
- Fat
- 33.9g (20.6g saturated)
- Protein
- 8.1g
- Carbohydrates
- 91.7g (64.6g sugars)
- Fibre
- 3.3g
- Salt
- 0.4g
delicious. tips
If the buttercream looks as if it might split (step 4), stop adding the chocolate and chill the mixture. Once chilled, beat in a splash of boiling water to bring the buttercream back together.
The assembled, iced cake will keep for 3-4 days in an airtight container.
Greek/Middle Eastern kataifi pastry comes in thin strands that resemble finely shredded filo. Buy online from hellenicgrocery.co.uk.