Giant Chocolate Easter Nest Cake

This giant chocolate Easter nest is such a cute cake to serve on Easter Sunday! It looks so pretty but it's so easy to make. It's actually just two layers of chocolate brownie cake, sandwiched & coated with chocolate ganache topped with an edible nest.

Giant Chocolate Easter Nest Cake.jpg

The nest topper is made from the classic Easter Nest recipe of shredded wheat & chocolate. The mixture is shaped into a giant nest which sits on top of the cake filled up with mini eggs. Little fluffy decorative chicks make this cake fun - just make sure kids don't eat them! 

This cake can feed up to 24 people, so there will be plenty to go round. Any leftovers can be frozen as this cake freezes very well. It tastes delicious on it's own but you can serve it with a little cream or (slighly warmed up) with vanilla ice cream if you like.

Giant Chocolate Easter Nest Cake

  • Hands on time: 30-40 minutes 
  • Baking time:  25 minutes 
  • Makes:  20-24 servings


For the Cakes:

  • 350g unsalted butter
  • 350g plain chocolate
  • 400g caster sugar
  • 2 tsp of vanilla extract
  • 1/2 tsp salt (optional)
  • 6 eggs
  • 150g plain flour

For the Ganache:

  • 200ml double cream
  • 200g plain chocolate

For the Birds Nest Topper:

  • 300g dark chocolate, broken into pieces
  • 150g shredded wheat (that's 6 large biscuits) crushed
  • 90g bag of mini eggs
  • Fluffy yellow decorative chicks (optional)


How to Make & Assemble your Giant Chocolate Easter Nest Cake:

To make the cakes:

  1. Preheat the oven to 180 C / 160 fan / gas 4.
  2. Line two 20 cm round baking tins with baking paper. Grease them well with butter and sprinkle a thin layer of flour inside the tins.
  3. Place the butter and chocolate in a large pan and melt over a low heat stirring all the time until smooth and combined. Remove from the hob.
  4. Add the sugar to the pan along with the vanilla and salt. Use a whisk or wooden spoon to mix well. Leave to cool slightly leaving the whisk or spoon in the pan.
  5. Crack the eggs directly into the pan and mix until the mixture is smooth. Finally add the flour and mix again until just combined.
  6. Pour the mixture into the prepared tins (half in each tin) using a rubber spatular to scrape all the mixture out of the pan.
  7. Bake for 25 minutes. Remove cakes from oven, place on a flat heatproof surface. Shake the tins. If they're still wobbly return to the oven for another 5 minutes. Do not over bake - the cakes should be set but not dry.
  8. Leave to cool in the tins for 10 minutes before carefully turning the cakes out onto a wire rack to cool completely. 

To make the Ganache:

  1. Heat the cream in a pan until just below boiling point and remove from the heat.
  2. Add the broken up chocolate and stir until the chocolate has melted and well combined.
  3. Leave to cool at room temperature before using. The mixture should be stiff but pliable. If it becomes too stiff warm a little to loosen it up before use.

For the Birds Nest Topper:

  1. Start by making a template using a piece of baking paper. Place one of the cake tins on top of the baking paper and draw a circle round it using a pen. Take a large glass and place in the centre of the large circle on the baking paper, upside down, and draw round it. You should have a template of two circles, one inside the other.
  2. In a large bowl melt the chocolate. You can do this on the hob by placing the bowl on top of a pan of barely simmering water (otherwise known as a 'bain marie') or in the microwave stirring every 30 seconds so that the chocolate does not burn. Melt until the chocolate is smooth and glossy.
  3. Pour the shredded wheat into the chocolate and stir until well coated. I find it easier to use a metal spoon for this so you can bash any pieces of shredded wheat which did not get sufficiently crushed first time round.
  4. Flip the template over so the 'pen side' is facing down and place on top on a chopping board or flat plate. Spoon the shredded wheat mixture into the larger circle, keeping the smaller circle mixture-free to create a nest shape, a bit like a tyre. Don't worry if it's not perfect - real birds nest are not perfect!
  5. Pop the next into the fridge until firm. Leave in the fridge until you're ready to use it.

How to Assemble Your Giant Chocolate Easter Nest Cake:

  1. Place one of the cakes on your cake stand or serving plate. Spread a layer of the cooled ganache over it and place the other cake on top.
  2. Coat the sides and top of the sandwiched cakes with the remaining ganache. Smooth the sides or create a ploughed look using the edge of the pallet knife while turning the cake on a turntable if you have one. You could also use a fork to create a 'nest' look. Don't worry about making the top look too neat as this will be covered up.
  3. Remove the shredded wheat nest from the fridge and push down firmly on the top of the cake. Fill the centre of the nest with mini eggs. Finish off the nest with a couple of little decorative yellow chicks if you like.
  4. Serve the cake at room temperature. It's delicious by itself or with a little single cream or ice cream if you like.