Chocolate Easter egg nest Ding Dong Cake

Chocolate Easter Egg Nest Ding Dong Cake is like a giant "ding dong" (those individually packaged store-bought snack cakes) with a cute little homemade chocolate Easter egg nest on top. The chocolate cake recipe comes with two options: gluten-free or plain. Your choise!

It's almost Easter, so of course I wanted to make you a special cake for the holidays. I got the idea for the chocolate residue on a site called Chew Town that I found on Pinterest. Is Pinterest not the best? Who else likes it? Anyway, I replaced the cake and the filling because I always wanted to make a Ding Dong cake (that sounds so funny, right?)!

I am so happy with how it turned out! I have made the cake springs gluten-free, but you can make them regularly if you want. The filling is a delicious vanilla glaze made with organic vegetable shortening (non-hydrogenated) and powdered sugar. The cake is then topped with a delicious chocolate ganache.

The chocolate "bird's nest" was so nice to make and very simple too!

I have used vermicelli rice noodles mixed with melted chocolate. Then it pressed into a small bowl covered with plastic wrap. Then I placed a smaller bowl covered with plastic foil and put it in the fridge.

Here are the vermicelli rice noodles I used. I found them in the Asian food department at my local supermarket. They are even gluten free which is always a plus at my house.

I love how the nest came out. It is so cute! Although it is technically edible, I really see it as just for appearance. My daughter tasted it and said it reminded her of chocolate-flavored Ramen noodles.

We added Hershey & # 39; s chocolate eggs to the nest and it looked like a sweet little bird had been there.

Impress your guests this weekend with a Chocolate Easter Egg Nest Ding Dong Cake!

Do you have a traditional dish that you prepare for Easter? What are you making for the holidays? Let me know in the comments.

Tag your delicacies with #momlovesbaking on Instagram.

Happy Easter!

He is not here; He got up just like he said. Matthew 28: 6 (KJV)

Chocolate Easter egg nest Ding Dong Cake

Chocolate Easter Egg Nest Ding Dong Cake is like a giant "ding dong" (those individually packaged store-bought snack cakes) with a cute little homemade chocolate Easter egg nest on top. The chocolate cake recipe comes with two options: gluten-free or plain. Your choise!

Preparation time 10 minutes

Cooking time 45 minutes

Total time 55 minutes

Writer Mom likes to bake

ingredients

For the nest

• 3/4 headline semi-sweet chocolate chips
• 1-2 cups vermicelli rice noodles
• chocolate candy eggs of your choice (for inside nest)

For the pie

• 1 headline unsalted butter, softened
• 2 cups granulated sugar
• 3 big Eggs
• 2 1/4 cups My favorite gluten-free flour mix
• 3/4 headline cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 1/2 cups strong coffee, cooled (I used decaf)
• 1 teaspoon vanilla extract

For the filling

• 1 headline organic vegetable shortening (non-hydrogenated)
• 16 ounces powdered sugar (about 4 cups)
• 1/4 headline water
• 1 teaspoon vanilla

For the ganache

• 3/4 headline semi-sweet chocolate chips
• 1 teaspoon olive oil

Instructions

For the nest

1. Melt the chocolate chips in the microwave for 1 minute. Stir. Heat another 15 seconds if necessary. Stir until smooth and melted. Add a few handful of vermicelli rice noodles. Stir to combine. Press in a small bowl covered with plastic wrap. Place another small one, both covered with plastic film on it. Cool for 1 hour.
   

For the pie

1. Preheat the oven to 350 ° F. Grease and line 2 (8-inch round) cake pans with baking paper. Grease again. (I used a non-stick spray). Put aside.

2. Measure dry ingredients (gluten-free flour, cocoa, baking powder, xanthan gum and salt) in a bowl and beat them together until combined. Put aside. (Note: if you do not want it to be gluten-free, replace the same amount of all-purpose flour and omit the xanthan gum.)
   

3. Combine cooled coffee and vanilla in a large measuring cup. Put aside.

4. In a large bowl, beat the butter and sugar together with an electric mixer at medium to light and fluffy. Turn the mixer to low and add the eggs one by one. Switch the mixer back to medium and count for 30 seconds.

5. Turn the mixer to low and alternate with adding your dry ingredients and liquid ingredients. Once all these ingredients have been combined, place the mixer on a medium and beat for 2 minutes.

6. Pour into prepared pans and bake for 45 minutes or until a toothpick is inserted into the center and looks clean. Allow to cool completely. Remove cakes from pans. If there is a dome top, cut the dome-shaped part with a large serrated bread knife (horizontal cutting). You just want your cake to lie flat on top. If the cake is gluten-free, there will be no dome-shaped top.
   

For the filling

1. In a large bowl, beat the cooking fat at medium speed with an electric mixer or mixer. Beat for 3 minutes until smooth and creamy.

2. Add powdered sugar, water and vanilla extract with the mixer on low. Increase to high speed and beat for 3 minutes.

3. Note: If the glaze is too thick, you can add a little more water. Just add one tablespoon at a time and then mix thoroughly until you get the consistency you want.

4. Fill the cake with frosting.
   

For the ganache

1. Melt the chocolate chips in the microwave for 1 minute. Stir. Heat another 15 seconds if necessary. Stir until smooth and melted. Add olive oil. Stir to combine. Pour on cake. Spread around and let some drip over the sides. Add chocolate nest on top with candy eggs inside. Store covered in the refrigerator for a maximum of 5 days.