Print

Chocolate Cake with Ganache and Easter Egg Nest

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and festive chocolate cake topped with velvety ganache and an edible chocolate nest, perfect for Easter celebrations.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup heavy cream
  • Edible chocolate nest (or prepared chocolate nest)
  • Mini Easter eggs (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
  4. Carefully stir in the boiling water; the batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. For ganache, heat the heavy cream in a saucepan until just simmering. Pour over the chopped chocolate and let sit for a few minutes before stirring until smooth. Allow to cool slightly.
  9. Once the cakes are cool, place one layer on a serving plate, spread a layer of ganache on top, then place the second layer on.
  10. Pour the remaining ganache over the top and let it drip down the sides.
  11. Decorate with the edible chocolate nest and fill it with mini Easter eggs.
  12. Serve and enjoy your rich chocolate cake!

Notes

For a richer chocolate flavor, consider using dark chocolate instead of semi-sweet. Make the chocolate nest a day ahead for best results.

Nutrition