Chocolate Easter Bundt Nest Cake with Galaxy Enchanted Eggs

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1.Pre-heat oven to 180ºC (350ºF). Grease and dust a bundt tin with cocoa powder evenly.

2.Add flour, cocoa, baking soda, and salt, to a large bowl.  Whisk through to combine.

3.In a separate bowl whisk together brown sugar, maple syrup, coconut oil, eggs, yoghurt and vanilla.

4.Add to flour mixture and mix together until well combined. Carefully add hot coffee to the cake batter until well combined.

5.Pour the cake batter into the prepared bundt tin. Bake for 40-45 minutes until a toothpick comes out clean.

6.Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

7.Meanwhile, make the nest: heat the oil to 170ºC.  Break the noodles into smaller pieces and fry until puffed up, set aside to drain and cool.

8.Mix the vermicelli noodles with the melted dark chocolate. Shape into a ring, the same size as the top of the bundt tin; on parchment paper and leave in the fridge to set.

9.In a microwaveable jug, heat cream for about 2 minutes until steaming.  Pour over chopped chocolate. Let sit for 5 minutes then stir to incorporate. Let set until pourable.

10.Once the cake has cooled, pour the ganache over the top of the bundt cake.  Top with the chocolate nest and then nestle in some Galaxy Enchanted Eggs.

11.(optional-  before putting the eggs on, mixing the lustre dust with lemon juice and splattering it on the cake.  Then topping with Enchanted Eggs