Showstopper Easter cake: Indulgent Chocolate Nest Cake

Published Thursday, Apr 2 2015, 18:35 BST  |  By  |  Add comment
Whatever you're doing to celebrate Easter, we highly recommend making this gorgeous chocolate cake. Whether you're entertaining or just fancy treating yourself, this showstopper is the perfect addition to the occasion.

A take on the traditional mini easter nests, this giant version is super pretty and equally tasty. Just follow the simple steps to whip up your very own!

Indulgent Easter chocolate cake

© Stork


  • For the cake:
  • 140g Stork tub
  • 250g caster sugar
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 220g plain flour
  • ¾ teaspoon bicarbonate of soda
  • 60g cocoa powder
  • 200ml soured cream
  • 100g milk chocolate melted
  • For the nest:
  • 95g milk chocolate, melted
  • 65g cornflakes
  • For the filling:
  • Selection of chocolate eggs (white, milk and dark) – 125 g
  • 125g continental chocolates
  • 20g white chocolate curls


1 Grease and line the base of an 8” deep sided cake tin.

2 In a large bowl beat together all the cake ingredients until evenly combined; Stork, sugar, eggs, vanilla, plain flour, cocoa powder and soured cream.

3 Transfer the mixture to the prepared tin, roughly level with the back of a spoon and bake in the oven for 40-45 minutes until a skewer when inserted comes away clean.

4 Transfer to a wire rack and allow to cool completely.

5 Place the cake on a serving plate and top with 100g of melted milk chocolate allowing it to drizzle down the sides of the cake. Allow the chocolate to set.

6 Mix together the cornflakes and 95g melted milk chocolate, spoon around the top of the cake to form the nest.

7 Fill the centre with chocolate eggs and continental chocolates. Scatter over the white chocolate curls and serve.

Prep Time

40 minutes, plus coolong time

Cook Time

40 - 45 minutes

Nutrition Information

Serves 12

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