Decorate delicious chocolate cake for Easter with a bird's nest

Would you like to prepare a more unusual dessert for Easter? Try this wonderful Easter chocolate cake with ganache icing and bird's nest.

To prepare this delicious cake you will need the following ingredients:

  • Fat for the mold
  • 1/2 cup cocoa powder
  • 1 cup unsalted butter
  • 1 TL Espressopulver
  • 180ml water
  • 2 cups sugar
  • 2 Owner
  • 120 ml low-fat buttermilk
  • 2 TL Vanilleextrakt
  • 2 cups flour
  • 1 TL Backsoda
  • 1/2 tsp salt
  • 225 g semi-bitter chocolate
  • 180 ml Sahne
  • 2 TL Corn syrup
  • 450g milk chocolate

For the ganache glaze:

  • 225 g semi-bitter chocolate
  • 120 ml Sahne

For the truffle eggs:

  • 225 g dark chocolate (approx. 61% cocoa content)
  • 60 ml Sahne
  • 2 TL Stage
  • 1/2 cup unsalted butter, room temperature
  • 680g white chocolate or more
  • blue food coloring

Iswill be enjoyed by everyone present

Preparation:

  1. The cake: Preheat oven to 175 degrees. Grease 2 cake tins (approx. 17 cm). Sprinkle the base with coconut powder and knock out the excess.
  2. Melt butter in a saucepan over medium heat. Add cocoa, espresso powder and water and stir until the powder is dissolved. Stir in sugar. Remove from the heat and mix in the eggs, buttermilk and vanilla extract. Add flour, baking soda and salt. Form into a smooth dough.
  3. Distribute the dough evenly in the prepared tins and bake for about 45 minutes (check the doneness with a toothpick). Let cool for 20 minutes and remove from the mold.
  4. The ganache glaze: Melt the chocolate and the cream in a water bath while stirring constantly. Place in the fridge for 10-15 minutes, stirring regularly until the glaze becomes smooth.
  5. Cut off the top part of the cake so that the surface is nice and even. Place one on a cake plate with the cut side up. Spread with 1/2 cup ganache frosting. Place the other cake on top (cut side down) and brush the top and sides with the rest of the icing.
  6. Melt the chocolate together with the cream and the corn syrup in a water bath, stirring constantly. Let cool for 5 minutes. Spread it on the cake and put it in the fridge (for about 15 minutes).
  7. Using a kitchen knife, scrape 1 1/2 cups of chocolate shavings from the milk chocolate (they should be curled if possible). Place on baking paper and place in the refrigerator.

Simple and delicious recipe

For the truffle eggs:

  1. Melt the dark chocolate and cream in a water bath. Remove from the heat and stir in the butter.
  2. Cover with cling film and place in the fridge for about 2 hours. The chocolate needs to be cold and solid, but still pliable.
  3. Using a teaspoon, form balls about 3 cm in size and place them on a baking tray lined with baking paper. Place in the refrigerator for 10 minutes.
  4. Use your hands to shape each ball into an egg. Place in the freezer for 1 hour.
  5. In the meantime, melt the white chocolate in a water bath. Remove from the heat and divide into two bowls. Add food coloring to one bowl until desired color is achieved. Add a few drops of paint to the other bowl and stir lightly with a toothpick.
  6. Dip half of the chocolate eggs in the blue color and the rest in the other color. Allow excess chocolate to drip back into the bowl. Place the eggs on a baking tray lined with baking paper and place them in the fridge for another hour.

Form a nest out of the chocolate sprinkles on the cake and fill it with the eggs.