Easter cake with a bird's nest and mini eggs

Ingredients:

Easter cake

• 2 cups premium flour
• 1.5 tsp of baking soda
• 3/4 tsp baking powder
• 3/4 tsp fine salt
• 12 tbsp (170 g) butter, room temperature, plus extra for greasing pans
• 2 tbsp. + 2 tbsp. sugar
• 3/4 cup cocoa powder
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 1/4 cup milk
• Special equipment: deep-fry thermometer, sieve, rubber gloves
• Decoration: chocolate candies in the shape of miniature eggs covered in sugar glaze

Bird's nest

• 6 grams of dry rice noodles
• 2 x 85g dark chocolate bars, chopped
• 8 cups vegetable oil, for frying

Pastel glaze

• 220 g butter, room temperature
• 4 cups powdered sugar
• A pinch of fine salt
• 2.5 tsp vanilla extract
• 2-3 tablespoons of milk
• Yellow food coloring (optional)

Preparation:

1. Bird's nest

   
   In a large Dutch oven, heat vegetable oil over medium-high heat to 375°F (190°C). Line an 8-inch (20 cm) bowl with plastic wrap, allowing it to hang slightly over the sides. Line another medium bowl with paper towels. Separate the noodles into 1-inch (2.5 cm) sections lengthwise.It's okay if some of the noodles fall off, you can still use them.).
2. Drop one bunch of noodles into the oil; the noodles will immediately puff up and the oil will sizzle vigorously. Fry for 10-15 seconds, until the oil stops sizzling and the noodles are crispy. Using a sieve or slotted spoon, transfer the noodles to a paper-lined bowl and immediately sprinkle with salt, tossing well.
   
   When the oil reaches 190°C (350°F) again, add another bunch of noodles. Repeat until all the noodles are fried, including any fallen or broken pieces. Set the fried noodles aside to cool.
3. In a small microwave-safe bowl, microwave the chocolate for about 2 minutes in 30-second intervals, stirring with a silicone spatula until melted. Remove the paper towels from the bowl with the noodles and discard. Pour the melted chocolate into the bowl with the noodles.
   
   Wearing rubber gloves, use your hands to mix the noodles with the chocolate until they're completely coated. Carefully place the chocolate noodles in a plastic-lined bowl and press them into the bottom and up the sides, leaving a jagged edge to resemble a bird's nest. Refrigerate the nest in the bowl for at least 30 minutes.
4. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Lightly grease two 9-inch round cake pans with butter and line the bottoms with circles of parchment paper.

5. Easter cake

   
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter with an electric mixer on medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar, beating until the mixture is light and smooth, about 4 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula.
   
   Add the cocoa powder and vanilla and beat on medium speed for 1 minute. Reduce the mixer speed to medium-low and add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides of the bowl.
6. In a small saucepan, combine milk with 1 1/4 cups water, bring to a boil, and remove from heat.
   
   With the mixer on low speed, add the flour to the butter mixture, about 1/4 cup at a time, until completely incorporated. Turn off the mixer, then carefully pour the hot liquid into the dough and mix by hand with a whisk until smooth.
7. Divide the batter evenly among the prepared pans. Tap the pans gently on the counter to ensure the batter settles evenly. Bake until the cakes begin to pull away from the sides of the pans and spring back in the center when lightly pressed, 30-35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Run a knife or thin spatula between each cake and the sides of the pans and then turn the cakes out onto a wire rack. Cool completely.

8. Butter cream

   
   In a large bowl, beat the butter, sugar, and salt with an electric mixer on medium speed until combined. Add the vanilla extract and increase the speed to medium-high. Beat until fluffy and creamy, about 3 minutes. Then whisk in 2 tablespoons milk and food coloring, if using, for a pastel tint. Continue beating until the cream is light and pliable, about 2 minutes. If it seems too thick, add the remaining 1 tablespoon milk.
9. Place 1 cake layer on a cake stand or flat plate and cover with 1 cup frosting. Using a large offset spatula, spread the frosting evenly to the edges of the cake. Place the second cake layer on top. Evenly spread half of the remaining frosting on top, creating a small mound for the bird's nest just off the center. Spread the remaining frosting around the sides of the cake, creating swirls with an offset spatula. Lift the chocolate nest out of the bowl by pulling on the hanging ends of the plastic wrap. Remove the plastic wrap and discard. Place the nest on top of the cake and place miniature icing eggs inside.