Easter Chocolate Cake

Easter Chocolate Cake

Cooking time


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Ingredients Chevron Icon

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


150g butter, softened

2 tablespoons cocoa powder

300g icing sugar

4 teaspoons milk

Easter eggs and optional edible flowers, to decorate