Ingredients
- 500g Wright's Chocolate Fudge Cake Mix
- 260ml water
- 200g crushed mini eggs
- 450g unsalted butter
- 280 dark chocolate chips
- 60g whipping cream
- 625g icing sugar
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Chocolate Fudge Mini Egg Nest Cake
- SERVES: 12
METHOD
- Mix the cake mix with the water until fully combined and smooth.
- Spread the mix evenly in a bundt tin.
- 3. Bake for around 35-40 mins (temperatures as per back of packet)
- For the frosting, heat up the cream and pour over the chocolate chips – stir until smooth to make a chocolate ganache (might need to microwave further – no longer than 15 seconds each time)
- In a separate bowl sift your icing sugar
- Using a stand mixer and the paddle attachment, cream the butter on medium-high speed for 2-3 minutes.
- Turn the mixer to low and gradually add the powdered sugar.
- With the mixer on low speed, add the chocolate ganache. Beat for another 3 to 5 minutes on medium-high. Once the cake is fully cooled down, use a grass pipping nozzle to create the nest using the frosting and top it with Mini Eggs. You can always add a big Easter egg in the middle to impress your guests!