chocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakeschocolate easter egg nest cakes

One Easter dessert that fulfills all of those holiday cravings and is triply chocolate in taste as well as visually, with a moist cocoa and coffee cake and a rich mascarpone and melted chocolate frosting and topped with crunchy chocolate easter eggs !

I’m not going to lie by telling you that I made these cakes this spring, but I did make them, test them and photograph them last spring and kept it tucked away because as some of you may know, I’m in the middle (or slightly past the midpoint) of a full home renovation project

Living away from home, without an oven and surrounded by my old stacked furniture pieces, boxes and bags as well as receiving ordered items daily, that are needed for the project, is not an easy thing for a homebody, even though I’m living right next door, designing and redesigning spaces daily, giving a hand to the qualified workers, running errands, picking up stuff and averting my eyes from the disorder and dust that accumulates each day.

My design ideas are simple but as you may know, simple is not the easiest look to purchase so a lot of customization is going on, which makes the whole ordeal seemingly endless, even in an average-sized Parisian apartment.

The major work should be all done by the middle or end of next month and then I’ll continue with the fine-tuning during the rest of spring, which also means sorting stuff, donating stuff, trashing stuff too … I’m a hoarder, but my hoard is well organized and behind closed storage doors, but it’s time.

Back to Easter (the first one) and these little cakes. The recipe and the assembly are both simple and you could prepare everything in advance and assemble them the day before serving, but the frosted and decorated cakes will keep very well in an airtight container in the refrigerator for several days, so organize yourself as best suits you.

The only trick part is finding that spaghetti or noodle nozzle for the piping bag I used for the frosting that is shaped to look like a nest, but internet is a magical space for that.

Anyways, Happy (first) Easter holidays to all and I hope to be back for the Orthodox one coming up soon after … :)

chocolate easter egg nest cakes

29.03.2025

8 cakes x 95 grams each

ingredients

cake batter (for 8 mini cakes) :

  • 90 grams (¾ cup) all-purpose flour
  • 1 gram (¼ tsp) baking soda
  • 1 gram (¼ tsp) baking powder
  • 1 gram (¼ tsp) fine sea salt
  • 60 ml (¼ cup) hot espresso coffee
  • 30 grams (5 tbsp) cocoa powder
  • 5 ml (1 tsp) vanilla extract
  • 110 grams (2 large) eggs
  • 120 grams (½ cup + 1 tbsp) light brown sugar (or 1 cup golden cane sugar mixed with 1 tbsp dark molasses)
  • 60 ml (¼ cup) olive oil

frosting (for 8 mini cakes) :

  • 175 grams (¾ cup) mascarpone cheese (room temperature)
  • 90 grams (½ cup) melted dark chocolate (from squares)
  • 45 grams (6 tbsp) icing sugar

garnish (for 8 mini cakes) :

  • 120 grams (24) chocolate coated almonds (white, milk, dark and cocoa-dusted chocolate)

instructions

  • combine the hot coffee, vanilla extract and cocoa powder and whisk until combined and set aside
  • combine the flour, salt, baking powder and baking soda and set aside
  • beat the eggs, sugar and oil together until creamy and set aside
  • combine all three mixtures for the cake batter together
  • preheat oven to 180°C
  • use a cupcake tin or individual small bundt-shaped silicon molds (with a hole in the middle) and brush with melted butter and coat with flour, then fill each up to ¾ full and bake for 18-20 minutes until done and set aside to cool down before unmolding
  • *note : I use mini bundt or savarin or donut-shaped silicon molds (usually used for making little soaps) that mesure 7,5 cm in diameter and 3 cm high and each can contain up to 75 ml of water, but feel free to use a cupcake tin and then turn the cupcakes upside down before frosting …
  • melt the chocolate in a double-boiler and set aside to cool a little (but not harden)
  • whip the mascarpone cheese with the icing sugar until smooth, then add the melted and cooled chocolate and whisk until smooth
  • transfer the chocolate frosting mixture to a piping bag fitted with a noodle/spaghetti nozzle and chill for 10 minutes in the refrigerator
  • decorate the tops of each mini cake with approximately 2-3 tbsp of frosting, in a noodle-like mound shape and then garnish with 3 different colored chocolate easter eggs and chill until ready to serve.