Chocolate Easter Egg Nest Ding Dong Cake
This Chocolate Easter Egg Nest Ding Dong Cake is like a giant “copycat Hostess ding dong cake” with a cute little homemade chocolate Easter egg nest on top. Filled with buttercream and drizzled with chocolate ganache, it’s festive and delicious!
The Perfect Easter Dessert
Impress your family and friends this Easter with this super cute cake! The kids will love the adorable chocolate bird’s nest for Easter, filled with candy eggs! It’s the perfect topper for the decadent chocolate cake with creamy filling and chocolate ganache dripping down the edges.
Choose Gluten Free or Regular for your Cake Layers
I made the cake layers gluten free, but you can make them regular if you want.
GLUTEN FREE OPTION: To make this cake gluten free, simply follow the recipe below. Your gluten free friends will thank you.
REGULAR CAKE OPTION: If you want to make this a regular chocolate cake, try my Aunt Emily’s Chocolate Fudge Cake. It’s a traditional chocolate cake with full gluten and is really scrumptious.
Note: Both versions are very tasty!
How to Make the Creamy Filling
The filling is a delicious vanilla frosting made shortening and powdered sugar.
Step 1: In a large bowl, beat the shortening (I used organic, non-hydrogenated vegetable shortening) on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
Step 2: Add powdered sugar, water, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes.
How to Make the Edible Chocolate Bird’s Nest
The chocolate “bird’s nest” is so fun to make and very simple too!
Step 1 – Take 1 cup vermicelli rice noodles and crush them a bit with your hands. Mix with melted chocolate.
Step 2 – Then press it down into a small bowl covered with plastic wrap. On top of that, place a smaller bowl covered in plastic wrap, press gently and place it in the refrigerator.
Step 3 – Refrigerate your nest for 1 hour. Then, when you are ready to place on cake, remove the bowl and the plastic wrap. Place in center of the ganache covered cake and add the candy eggs.
What are Vermicelli Noodles?
Here are the vermicelli rice noodles I used. These noodles are like angel hair, made of rice. Normally, you would boil them and serve like spaghetti. But in this recipe, we are using them dry (not boiled). I found them in the Asian food section at my local grocery store. They’re even gluten free which is always a plus at my house. You could also find them here on Amazon.
I love how the nest came out. It’s so adorable! Although it is technically edible, I really see it as just for looks. My daughter tasted it and said it reminded her of chocolate flavored Ramen noodles.
We added Hershey’s chocolate eggs to the nest and it looked just like a sweet little bird had been there.
And that’s how you make a Chocolate Easter Egg Nest Ding Dong Cake! Scroll for the full recipe. I hope your family and friends love it!
Do you have a traditional dish you make for Easter? What are you making for the holiday? Let me know in the comments.
Tag your treats with #momlovesbaking on Instagram.
Happy Easter!
Bible verse: He is not here; he has risen, just as he said. Matthew 28:6 (NIV)
Tools for success
Kitchenaid Stand Mixer with 5-Quart Bowl – I couldn’t live without this mixer, it’s my favorite!
Asia Vermicelli Rice Noodles or Angel Hair
8-Inch Round Cake Pans (Set of 2)
Droste Cocoa Powder, 8.8 ounces
Measuring Cups and Measuring Spoons
Note: The above items are affiliate links.
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Chocolate Easter Egg Nest Ding Dong Cake
Ingredients
For the nest
- 3/4 cup semi-sweet chocolate chips
- 1-2 cups vermicelli rice noodles
- 3/4 cup chocolate candy eggs of your choice, for inside nest
For the cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 1/4 cups My Favorite Gluten Free Flour Blend
- 3/4 cup 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 cup organic vegetable shortening, non-hydrogenated
- 16 ounces powdered sugar, about 4 cups
- 1/4 cup water
- 1 teaspoon vanilla
For the ganache
- 3/4 cup semi-sweet chocolate chips
- 1 teaspoon olive oil
Instructions
For the nest
- Melt the chocolate chips in the microwave for 1 minute. Stir. Heat another 15 seconds, if necessary. Stir until smooth and melted. Stir in a couple of handfuls of the vermicelli rice noodles. Stir to combine. Press into a small bowl lined with plastic wrap. Place another small both covered with plastic wrap on top. Refrigerate for 1 hour.
For the cake
- Preheat oven to 350°F. Grease and line 2 (8-inch round) cake pans with parchment paper. Grease again. (I used non-stick cooking spray). Set aside.
- Measure out dry ingredients (gluten free flour, cocoa, baking powder, xanthan gum and salt) into a bowl and whisk together until combined. Set aside. (Note: if you don't want it to be gluten free, substitute the same amount of all purpose flour and omit the xanthan gum.)
- Combine cooled coffee and vanilla in a large measuring cup. Set aside.
- In a large bowl, cream together the butter and sugar with an electric mixer on medium until light and fluffy. Turn mixer to low and add the eggs, one at a time. Turn mixer back up to medium and beat for 30 seconds.
- Turn mixer down to low and alternate adding your dry ingredients and liquid ingredients. Once all of these ingredients are combined, turn mixer up to medium and beat for 2 minutes.
- Pour into prepared pans and bake for 40-45 minutes or until a toothpick inserted into middle comes out clean. Let cool completely. Remove cakes from pans. If there is a dome top, cut the domed part off with a large, serrated bread knife (cutting horizontally). You just want your cakes to be flat on top. If the cake is gluten free, there won't be a domed top.
For the filling
- In a large bowl, beat the shortening on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
- Add powdered sugar, water, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes.
- Note: If the frosting is too thick, you can add a little more water. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
- Fill the cake with frosting.
For the ganache
- 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 onto 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 up to 5 days.
Did you make this recipe?
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Or Boston Cream Pie Birthday Cake
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
that looks absolutely heavenly!! my mouth is watering 😉 I can’t wait to try this recipe 🙂 My friends and family are going to love it. lovely pictures too 😉 thank you for sharing with us! I hope you will have a great day!
I love chocolate cakes!