chocolate bird’s nest cake.

200g dark chocolate, chopped
250g butter, chopped
1/2 cup self-raising flour
1/2 cup plain flour
1/4 teaspoon bicarbonate of soda
1 1/2 cups raw caster sugar
1/2 cup cocoa powder
3 eggs
3/4 cup buttermilk

Chocolate Ganache
300g dark chocolate, chopped
3/4 cup thickened cream

125g packet Cadbury mini eggs
25g pretzels, broken into “twiggy” pieces
1/2 cup shredded coconut, toasted


Step 1
Preheat oven to 160°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.

Step 2
Place chocolate and butter in a small saucepan over low heat. Cook, stirring, for 10 minutes or until melted. Set aside to cool.

Step 3
Place flours, bicarbonate of soda, sugar and sifted cocoa in a large bowl. Stir to combine. Whisk eggs and buttermilk in a jug. Stir buttermilk, then chocolate, into flour mixture. Pour into prepared pan. Bake for 1 hour 20 minutes, or until a skewer inserted into the centre comes out clean. Stand cake in pan for 15 minutes, then cool on a wire rack.

Step 4
Meanwhile, to make chocolate ganache, place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Cover and refrigerate for 30 minutes or until a spreadable consistency.

Step 5
Spread top and side of cake with ganache. Top with pretzels, coconut and then eggs. Stand for 10 minutes or until ganache sets slightly. Serves 12.

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