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!
- 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
Method1 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 Time40 minutes, plus coolong time
Cook Time40 - 45 minutes
Nutrition InformationServes 12
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Copyright: Seasonal Berries
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