I set myself a task this Easter, I wanted to create an undeniably easter-y cake which looks much harder than it is, because Easter seems to take me by surprise every year and I’m always a little disorganised. Therefore, I assume many of you probably are too.
It’s taken a bit of thought, but in celebration of all things egg related, I’m excited to bring you this cake which is SO much fun! It is basically two simple chocolate yoghurt cakes with meringue and cream sandwiched in the middle and ganache on top. If you think this cake’s pièce de résistance (the nest) is difficult – think again. Its made from noodles and chocolate and shaped in a small bowl!
I’m delighted to bring you this second post in partnership with Woolworths and their premium Gold range of products, and for this recipe I’m showcasing two of the premium products from the Gold Range, their incredible Hand Finished Chocolate Hazelnut Pavlova (used for the filling) and their Greek Yoghurt Madagascan Vanilla Bean (used in the cakes). The addition of both really do take this cake up another level.
You can really use any store bought meringue for the filling, but the chocolate hazelnut pavlova is a perfect match with the chocolate cake. It is hand finished, which means everyone will think you’ve made meringue yourself just to put in the filling! All I’ve done to incorporate it is break it up into pieces and mix it into whipped cream and sugar. The crunchy meringue pieces and hazelnuts add a wonderful element to the cake and are a great textural surprise when eating it. Also, with the addition of Woolworth’s Gold Madagascan Vanilla Yoghurt to the cakes they have a great unexpected tang and flavour that is hard to put your finger on.
It may seem like there are many steps involved, but with the handy use of your microwave to make the ganache and melt chocolate for the nest, you will be pleasantly surprised by how it all comes together – and how great the end product looks. My usual group of taste testers at Opera Australia can also vouch for how great the cake tasted as it was devoured today with gusto.
Fancy a little help with paying for the Easter groceries? Well, thanks to Woolworths, Chew Town has a $100 Woolworths voucher to give away to Australian readers. To be in with a chance to win, follow Chew Town on Instagram and re-gram the Easter Egg Post with an answer to the question “what is your favourite easter time treat?” and the hashtags #WoolworthsGold and #whatsfordinner. The tastiest answer will be chosen and notified via instagram on Wednesday 8 April 2015.
Chocolate Easter Egg Nest Cake
Chocolate Yoghurt Cakes
- 1 1/2 cups plain flour
- 3/4 teaspoon bicarbonate soda (baking soda)
- 1/2 cup cocoa
- 1/2 cup brown sugar
- 1/2 cup Woolworths Gold Greek Yoghurt - Madagascan Vanilla Bean
- 1 tablespoon instant coffee
- Pinch of sea salt
- 3 eggs
- 200g melted butter
- 200g Woolworths Gold Hand Finished Chocolate and Hazelnut Meringue (1/2 a pavlova required)*
- 1 cup thickened cream
- 2 tablespoons caster sugar
- 110g dark chocolate
- 25g unsalted butter
- 20g vermicelli noodles
- 60g dark chocolate
- 110g packet of small easter eggs**
Preheat oven to 160 Degrees Celsius (320 Fahrenheit). Grease and line two 18cm round cake pans.
Combine flour, bicarb soda, cocoa and brown sugar in a bowl, and stir in coffee, yoghurt, eggs and melted butter. Divide the mixture evenly between the two pans and smooth the top. Bake for 1 hour and 10 minutes, or until a skewer inserted comes out clean. Remove from oven and set aside to cool completely.
While the cakes are cooling, make the nest. Break up the vermicelli noodles into small pieces and place in a bowl. Melt the chocolate in the microwave in short bursts then pour over the vermicelli noodles and mix till well combined. Take the chocolate coated noodles, and press into a small bowl lined with cling film. Place a smaller bowl on top and place in the fridge to harden.
Remove the cakes from the tins, and using a serated bread knife held horizontally, evenly cut the tops of the cakes to level.
To make the filling, break up 200g meringue into pieces and set aside. Place cream in a bowl and whip with a hand mixer until soft peaks form. Add the sugar to the bowl and whip again till soft peaks form. Stir in the meringue filling then sandwich the filling between the two cakes.
To make the ganache, melt the butter and chocolate together in the microwave in short bursts, stirring until completely combined and pour over the top of the cake. Remove the nest from the fridge, and take it out of the bowl mold. Place it on top of the cake over the ganache and fill it with the chocolate eggs.
Serve immediately and enjoy.
*With your left over meringue, why not make a chocolate hazelnut Eton Mess.
**I used a packet of Cadbury speckled eggs for the nest.
Chew Town would like to acknowledge its partnership with Woolworths for this post. You can read Chew Town’s disclosure statement here for more information on brands that Chew Town chooses to work with and why. The recipe above was created, developed and photographed by Chew Town using ingredients from Woolworths.