Elements
For the chocolate sponges
200ml vegetable oil, plus further for the tin
250g plain flour
6 tbsp cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
280g tender mild brown sugar
250ml buttermilk
2 tsp vanilla extract
3 massive eggs
For the nest
200g marshmallows
100g butter, chopped into chunks
2 tbsp cocoa powder
75g salted pretzels, crushed
4 wheat cereal biscuits, crushed
chocolate eggs, to brighten
For the icing
150g barely salted butter, softened
2 tbsp cocoa powder
300g icing sugar
4 tbsp milk
Methodology
Step 1
Warmth oven to 180C/160C fan/gasoline 4. Oil and line two 20cm spherical cake tins. Add the flour, cocoa powder, baking powder, bicarb, sugar and a big pinch of salt to a bowl. Combine with a whisk, squeezing any massive lumps of sugar by way of your fingers, till you’ve a high quality, sandy combine.
Step 2
Whisk the oil with the buttermilk in a jug. Stir within the vanilla and eggs, then pour the moist substances into the dry and blend till there are not any extra streaks of flour. Divide the combination between the tins and bake for 25 minutes. Take a look at the desserts by inserting a skewer into the centre – if there may be any moist combination on the skewer, return the desserts to the oven for five minutes extra, then verify once more. Go away the desserts to chill within the tins for 15 minutes, then switch to wire racks to chill absolutely.
Step 3
Subsequent, make the nest. Clear one tin and line it with some oiled baking parchment. Put the marshmallows and butter in a heatproof bowl and microwave on excessive for 1 min, stirring midway by way of (or warmth gently in a pan on the hob). Proceed microwaving in 20-second blasts till you get a runny combination. Stir within the cocoa, pretzels and shredded wheat till properly mixed. Tip the combination into your lined tin and use the again of your spoon to create a nest form. Go away to chill at room temperature for a number of hrs, or chill within the fridge in case you want it to set sooner.
Step 4
To make the icing, beat the butter, cocoa, icing sugar and milk collectively till clean, including a splash extra milk if the combination is simply too stiff. Assemble the cake by stacking the sponges with icing in between, topping with extra icing and the nest. Fill your nest with as many chocolate eggs as it’s going to maintain, then serve. It could be simpler to chop the cake in case you take away the nest – you may then chop the nest into chunks and serve alongside the cake.
Tip: The chocolate cake will hold in an hermetic container for as much as 5 days.
