The Easter cake with chocolate nest and little eggs is a showy dessert perfect to bring to the table during the Easter holidays. Soft and indulgent, it is decorated with a chocolate nest that holds many colorful eggs—a simple but striking idea that makes it immediately cheerful and spring-like.
I had promised myself I’d try making these melted chocolate nests, and all in all I’m quite happy with the result!
This cake is ideal to prepare for Easter lunch or for an afternoon snack with the family, as it combines a delicate flavor with a decoration that I think both adults and children will love. The poured melted chocolate nest on parchment paper evokes the idea of spring and rebirth, making this dessert perfect for celebrating the holiday with something pretty to look at and delicious to taste.
I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups all-purpose flour (type 00 if available)
- 7/8 cup granulated sugar
- 1/2 cup vegetable oil (e.g., corn oil)
- 3 tbsp + 1 tsp milk
- 3 tbsp plain white yogurt (about 1.4 oz / ~40 g)
- 3 eggs
- 2 1/2 tsp baking powder
- 1/2 cup colored sprinkles
- 1 tbsp flour (for the sprinkles)
- 1 tbsp vanilla extract
- 1 cup mascarpone (about 8.8 oz / 250 g)
- 3/4 cup whipping cream (about 7 oz / 200 g)
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 4 oz dark chocolate
Steps
First, preheat the oven to 338°F (conventional/non-fan setting).
Line an 8-inch pan with parchment paper on the bottom and lightly butter the sides (I often use non-stick spray for the base and sides).
Beat the eggs and sugar with a mixer for about 4–5 minutes, until the mixture becomes pale, fluffy and forms a ribbon when lifted.
Add the vegetable oil (I used corn oil) while continuing to mix.
Combine the milk, plain yogurt and vanilla extract and mix well.
Sift the flour, baking powder and salt and fold them into the batter little by little until smooth.
Toss the sprinkles with 1 teaspoon of flour (this prevents them from sinking to the bottom).
Gently fold the colored sprinkles into the batter.
Pour the batter into the pan and level the surface.
Bake for about 40–45 minutes at 338°F and perform the usual toothpick test before turning off the oven.
Let cool completely before beginning to decorate the Easter cake.
Crumb coating the cake
Spread the cream over the entire cake with a spatula or knife, trying to make it smooth and even.Melt the chocolate in a double boiler or in the microwave.
Transfer it to a piping bag and make a very small hole.
On parchment paper, pipe intertwined strands of chocolate to form a nest.
Place in the refrigerator for a few minutes to set.
Once set, gently remove it and place it on top of the cake that has been coated with the mascarpone and whipped cream filling.
Decorate with sugar or chocolate eggs, edible flowers, little bunnies or chicks, as desired.Here is the Easter nest cake, ready to be served and enjoyed!
Many best wishes to you and your families! THANK YOUAnnalisa
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