CHOCOLATE EASTER EGG NEST CAKE

I set myself a task this Easter, I wanted to create an undeniably easter-y cake which looks much harder than it is, because Easter seems to take me by surprise every year and I’m always a little disorganised. Therefore, I assume many of you probably are too.

It’s taken a bit of thought, but in celebration of all things egg related, I’m excited to bring you this cake which is SO much fun! It is basically two simple chocolate yoghurt cakes with meringue and cream sandwiched in the middle and ganache on top. If you think this cake’s pièce de résistance (the nest) is difficult – think again. Its made from noodles and chocolate and shaped in a small bowl!

INGREDIENTS
CHOCOLATE YOGHURT CAKES

• 1 1/2 cups plain flour
• 3/4 teaspoon bicarbonate soda (baking soda)
• 1/2 cup cocoa
• 1/2 cup brown sugar
• 1/2 cup Woolworths Gold Greek Yoghurt - Madagascan Vanilla Bean
• 1 tablespoon instant coffee
• Pinch of sea salt
• 3 eggs
• 200g melted butter

FILLING

• 200g Woolworths Gold Hand Finished Chocolate and Hazelnut Meringue (1/2 a pavlova required)*
• 1 cup thickened cream
• 2 tablespoons caster sugar

GANACHE TOPPING

• 110g dark chocolate
• 25g unsalted butter

EGG NEST

• 20g vermicelli noodles
• 60g dark chocolate
• 110g packet of small easter eggs**

DIRECTIONS

1. Preheat oven to 160 Degrees Celsius (320 Fahrenheit). Grease and line two 18cm round cake pans.
2. Combine flour, bicarb soda, cocoa and brown sugar in a bowl, and stir in coffee, yoghurt, eggs and melted butter. Divide the mixture evenly between the two pans and smooth the top. Bake for 1 hour and 10 minutes, or until a skewer inserted comes out clean. Remove from oven and set aside to cool completely.
3. While the cakes are cooling, make the nest. Break up the vermicelli noodles into small pieces and place in a bowl. Melt the chocolate in the microwave in short bursts then pour over the vermicelli noodles and mix till well combined. Take the chocolate coated noodles, and press into a small bowl lined with cling film. Place a smaller bowl on top and place in the fridge to harden.
4. Remove the cakes from the tins, and using a serated bread knife held horizontally, evenly cut the tops of the cakes to level.
5. For full instructions : chewtown.com

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