Description
Eggless chocolate cake nests with Ferrero Rocher are moist, fun, and perfect for Easter or special treats. Easy homemade recipe!
Ingredients
Units
Scale
Cake Nests
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 6 tbsp Unsweetened Cocoa Powder
- 3/4 cup Granulated Sugar
- 1/2 cup Vegetable Oil (I used sunflower oil)
- 1/4 cup Hot Coffee (1/4 cup hot water + 1 tsp coffee)
- 1/4 cup Milk
- 1/4 cup Yogurt
- 1 tsp Vanilla Essence
- Ferrero Rocher balls (for the center)
Chocolate Icing
- 100 g Unsalted Butter, room temp
- 1/3 cup Cocoa Powder
- 100 g Icing Sugar
- 1 tsp Vanilla Essence
- 2-3 tsp Hot Water
Decoration
- Mini speckled eggs (optional)
- Chocolate vermicelli (optional)
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper cups.
- In a large bowl, sift together 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 6 tbsp cocoa powder, and ¾ cup granulated sugar.
- Don’t skip the sifting; it keeps your cake nice and light.
- Make a well in the center, then add ½ cup vegetable oil, ¼ cup hot coffee, ¼ cup milk, ¼ cup yogurt, and 1 tsp vanilla essence.
- Stir gently until everything is combined; don’t overmix, a few small lumps are fine.
- Spoon about 1 tsp of batter into each paper cup.
- Place a Ferrero Rocher in the center, then fill the cup about ¾ of the way up with more batter.
- Bake for 20–25 minutes, or until a cake tester comes out clean.
- Let the nests cool in the pan for 5 minutes, then transfer to a wire rack.
- To make the icing, whisk together 100 g butter, ⅓ cup cocoa powder, 100 g icing sugar, 1 tsp vanilla essence, and 2–3 tsp hot water until smooth. Spread over the cooled nests.
- Decorate with mini speckled eggs in the center and sprinkle chocolate vermicelli around for a fun, festive touch.
Notes
Created, prepared, tried, and tested by Ureshani
