Chocolate Easter Egg Nest Ding Dong Cake
5 from 4 votes
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Chocolate Easter Egg Nest Ding Dong Cake

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

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Lise Ode

Ingredients

For the nest

  • 3/4 cup semi-sweet chocolate chips
  • 1-2 cups vermicelli rice noodles
  • 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

  1. 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

  1. 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.

  2. 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.)

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

  4. 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.

  5. 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.

  6. 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

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

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

  3. 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.

  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 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.