1/2cupvegetable oilor canola oil, or melted coconut oil
2large eggs at room temperature
1tsppure vanilla extract
1cupfreshly brewedstrong, hot coffee
For the Frosting
2sticksunsalted butter room temperature
5cupsconfectioners' sugar
1 1/2cupsunsweetened cocoa powder
5-6tbspheavy cream
2tspspure vanilla extract
1/2-3/4tspsalt to taste
1cupsemi sweet chocolatemelted and cooled
Instructions
For the Cake
Butter and flour 6 four inch pans. (You can use larger pans and just cut the cakes down to size if you don't have 4 inch pans.) Preheat oven to 350F.
In a large bowl whisk together the flour, sugar, cocoa powder, salt, baking powder and soda.
Beat the eggs, oil, buttermilk and vanilla together in a separate bowl.
Add the wet mixture to the dry and mix until just combined. Stir in the hot coffee last.
Distribute the batter evenly to the pans. and bake for about 25 minutes or until the centers are baked.
For the Buttercream
Beat the butter until light and fluffy. Mix in the confectioners' sugar, cream, cocoa powder, vanilla, salt and melted chocolate.
For the Assembly
Cut the cake down into a nest shape. Cover with buttercream and smooth. Pipe "twigs" with a number 4 tip. Place the chocolate eggs in the nest and serve.
Video
Notes
I cut down a small cake layer to make my nest but it's MUCH faster to use a donut mold!
I used malted chocolates as they are larger than the mini chocolate eggs and fill the nest better.
If you don't want to pile all the little chocolate tubes for the nest just cover in buttercream then pat on toasted coconut for a similar effect.
No buttermilk? Add a tablespoon of lemon juice or vinegar to whole milk. Mix and set aside for a few minutes then use in the batter.
The coffee is optional. GO ahead and use water if preferred.