Easter Nest Cake
from https://www.tasteofhome.com/
Easter Nest Cake. Also see pic of cut cake below
The chocolate robin's nest, with candy Easter eggs to boot, makes our Easter nest cake showstopping, but the chocolate cake base and mousse topping are equally spectacular.
1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces semisweet chocolate, melted
FILLING:
1/4 cup sugar
1 teaspoon cornstarch
1-1/4 cups 2% milk
3 large egg yolks, lightly beaten
1 envelope unflavored gelatin
3 tablespoons cold water
7 ounces semisweet chocolate, chopped
1-1/4 cups heavy whipping cream
20 to 30 small candy Easter eggs
Make Cake: In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove side and bottom of pan. Cool completely on a wire rack.
Make Chocolate Wrap for Base: From a large sheet of waxed paper, cut a 29x5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along 1 long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge of the paper. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.
Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled.
Make Decoratie Twigs for Top: Meanwhile, cover 3 baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Refrigerate for 10 minutes. Peel off waxed paper; break chocolate into 2-to-3-in. twigs. [see the decorative twigs in picture at the top of the page.]
Make the Mousse Filling: For filling, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.
In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set.
Decorate Cake: Remove waxed paper strip from side of cake. Position chocolate twigs around top of cake to create a nest. Arrange candy eggs in center.
