Chocolate Nest Easter Cake (Print Version)

# Ingredients:

→ Chocolate Cake Base

01 - ¾ cup (75g) unsweetened cocoa powder
02 - 2 cups (400g) granulated sugar
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ¾ cups (220g) all-purpose flour
06 - 2 teaspoons baking powder
07 - ½ cup (120ml) neutral oil, like vegetable oil
08 - 2 large eggs, stirred
09 - 2 teaspoons vanilla extract
10 - 1 cup (240ml) hot water or fresh coffee
11 - 1 cup (240ml) buttermilk

→ Ganache Layer

12 - 1 cup (240ml) heavy whipping cream
13 - 1 tablespoon unsalted butter
14 - 8 oz (225g) dark chocolate, finely chopped

→ Chocolate Decoration

15 - 6 oz (170g) melted dark chocolate
16 - Small chocolate candies or candy-covered mini eggs for garnish

# Instructions:

01 - Preheat the oven to 350°F (175°C). Lightly grease a 9-inch cake pan and line the base with parchment. In a large bowl, mix together the sugar, cocoa powder, flour, baking soda, baking powder, and salt. Pour in the eggs, buttermilk, vanilla, and oil. Stir to combine until smooth. Add the hot water or coffee gradually—don’t worry if the batter seems runny.
02 - Fill the prepared cake pan with the batter and bake for 30-35 minutes. Check if it's done by inserting a toothpick—it should come out clean. Allow the cake to rest in the pan for about 10 minutes before moving it to a wire rack. Wait until it’s completely cooled before adding any toppings.
03 - Heat the cream in a small saucepan over medium heat until it’s just about to boil. Take it off the heat, pour it over the chopped chocolate in a bowl, and let it sit for a minute. Mix everything together until smooth and glossy. Stir in the butter, then set it aside to cool slightly until it thickens up but is still pourable.
04 - Melt the dark chocolate using the microwave in brief intervals, stirring between each. Transfer the chocolate to a piping or plastic bag with a small hole cut in one corner. Pipe the chocolate onto parchment paper in a random web-like circle shape to form a ‘nest.’ Let it chill in the fridge for 15-20 minutes until the chocolate sets.
05 - Place the cooled cake on a serving plate and spread the ganache over the top, letting it drip over the edges naturally. Carefully peel the chocolate nest off the parchment and position it on top of the cake. Add the mini chocolates or candy eggs inside the nest, and it’s ready to enjoy!

# Notes:

01 - Wait until the cake is fully cool before adding ganache—it might melt if the cake is still warm.
02 - For a richer taste, swap the hot water with brewed coffee when making the batter.
03 - Store your cake in an airtight container at room temperature for 2 days, or refrigerate it for longer freshness.

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