Serves:12
Cooking time:1 Hour + cooling time
Ingredients:
Chocolate Cake:
- 250g plain flour
- 200ml milk of choice
- 160ml vegetable oil
- 160g brown sugar
- 2 tablespoons cacao powder
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- ¼ cup boiling water
Nest:
- 1 packet Chang's Original Fried Noodles
- 100g marshmallows, cut into quarters
- 400g milk chocolate melts
- Hundreds and thousands (optional)
- Chocolate eggs to decorate
Icing:
- 300g icing sugar
- 120g butter, softened at room temperature
- 1 tablespoon cacao
- 5 tablespoons milk of choice
Method:
Chocolate Cake:
- Preheat oven 160C fan-forced. Grease and line 18cm cake pan and line well with baking paper (making sure the baking paper on the base of the tin overlaps the sides).
- Sift flour, cacao, baking soda and baking powder into a large bowl. Add the sugar and combine well.
- Add the oil, milk, eggs and vanilla extract and whisk vigorously to combine and finally add the boiling water and continue to whisk until lump free and combined well.
- Pour into tin and bake for 1 hour or until a skewer comes out clean when checking. Cool for 10 minutes in the tin, then turn out onto a rack and completely cool.
- Once the cake has completely cooled, slice the cake in half to create two layers. If the cake is still warm, place it into the refrigerator for an hour as the colder the cake is, the easier it is to slice and less likely to crumble.
Note: If the cake produces a dome, cover with cling wrap and place a flat plate over it while it is cooling in the refrigerator. This helps to flatten the top of the cake. Alternatively, slice the dome off once completely cooled.
Nest:
- In the same or smaller size tin as the chocolate cake, grease and line with baking paper.
- Melt chocolate either on stove top or in microwave according to packet instructions, then add Chang’s Fried Noodles and combine until well coated. Stir in the marshmallows and allow to slightly melt with the chocolate. Add hundreds and thousands and gently stir through without coating them too much with the chocolate.
- Tip the mixture into the lined tin and using the back of a spoon, create a nest shape on the inside of the tin. Allow to set in the refrigerator for at least an hour.
Icing:
- Combine all ingredients and whisk until smooth.
To Assemble:
- Place the first layer of chocolate cake onto a serving plate and spread a layer of frosting. Add the second cake layer over the top and spread the remaining frosting.
- Place over the cake the nest and fill with easter eggs and decorate.
Note: It will be easier to cut the cake by removing the nest and then breaking the nest into chunks to serve alongside the cake.
