Chocolate Easter nest cake
What do you get when you combine chocolatey Easter nests with a delicious and moist vanilla cake? Our take on a chocolate Easter nest cake.
- 1x pack of vanilla cake mix
- 60ml vegetable oil (4 tbsp)
- 180ml water
- 3 medium eggs
- 1 tub of chocolate buttercream style icing
- 4 large shredded wheat, crushed
- 200g melted plain chocolate
- 150g mini chocolate eggs
Preheat your oven to 180°C/160°C fan /gas mark 4.
Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2 - 3 minutes until smooth and creamy.
Pour the cake mixture evenly into two greased cake tins.
Bake in the centre of the oven for between 22 - 27 minutes or until a knife inserted into the centre of the cake comes out clean.
Cool on a wire rack.
Ice one half of the cake with chocolate buttercream style icing then sandwich together with the other half of the cake.
Ice the remaining buttercream over the top and sides of the cake.
Break up the chocolate into a microwaveable bowl. Melt the chocolate in the microwave for 30 - 60 seconds (watch carefully to check it doesn’t burn and stir occasionally).
Add the shredded wheat to the melted chocolate and leave to cool, ensuring the shredded wheat is nicely coated in chocolate but not too runny.
Press handfuls of the chocolate shredded wheat gently around the top and sides of the cake. It should easily stick to the buttercream.
Decorate with the mini chocolate eggs on the top of the cake. Chill in the fridge for 20 minutes before serving.
All you need are a couple of fluffy chicks for the top and your Easter treat is ready!
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