For Chocolate Cake
- 250g plain flour
- 6 tablespoons cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon bicarb soda
- 280g brown sugar
- pinch of salt
- ¾ cup Cobram Estate Light Extra Virgin Olive Oil
- 250ml butter milk
- 2 teaspoons vanilla extract
- 3 large eggs
For the nest
- 200g white marshmallow
- 2 tablespoon cocoa
- 100g butter, chopped into chunks
- 4 cups of rice bubble
Icing
- 150g butter, softened
- 2 tablespoons cocoa powder
- 300g icing sugar
- 4 teaspoons milk
- Easter eggs and optional edible flowers, to decorate
Method
- Preheat over to 180C; grease 2 x 20 cm round cake tins. Combine flour, cocoa powder, baking powder, bicarb, sugar and a pinch of salt and whisk until well combine and has no lumps.
- In a jug whisk Cobram Estate Light Extra Virgin Olive Oil and buttermilk; stir in vanilla and eggs and add in to the dry ingredients. Divide between the 2 prepared tins and bake for 25 minutes. Leave cakes to cool in tin for 15 minutes before transferring to a wire rack to cool fully.
- To make the nest, clean one of the 20 cm tins, and line with baking paper. In a double boiler, melt marshmallows until runny, add in cocoa, butter and rice bubbles; stir until coated and well combined. Tip mixture in to tin, and using the base of a glass bowl, push mixture in to a nest shape. Place in fridge to set.
- Finally, make icing by combining butter, cocoa icing sugar and milk and beat until smooth. Assemble cake by staking sponges with icing in between, then more icing and the nest on top. Fill the next with Easter eggs, and fresh flowers.