Robin's Egg Chocolate Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1¾ cups (220g) all-purpose flour
02 -
¾ cup (65g) unsweetened cocoa powder
03 -
2 cups (400g) granulated sugar
04 -
1½ teaspoons baking soda
05 -
1½ teaspoons baking powder
06 -
1 teaspoon salt
07 -
2 large eggs
08 -
1 cup (240ml) buttermilk
09 -
½ cup (120ml) vegetable oil
10 -
2 teaspoons vanilla extract
11 -
1 cup (240ml) hot water
→ Robin’s Egg Blue Frosting
12 -
1 cup (226g) unsalted butter, softened
13 -
4 cups (480g) powdered sugar
14 -
2–3 tablespoons heavy cream or milk
15 -
1½ teaspoons vanilla extract
16 -
Blue gel food coloring
17 -
Optional: cocoa powder or black gel coloring for speckling effect
→ Nest and Decoration
18 -
¾ cup (85g) semi-sweet chocolate shavings
19 -
12–16 candy-coated chocolate eggs or mini Easter eggs
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
02 -
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
03 -
Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Slowly add hot water and mix until fully combined.
04 -
Divide batter evenly into pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
05 -
Beat butter until creamy. Add powdered sugar, vanilla, and milk gradually, beating until fluffy. Tint with blue food coloring.
06 -
Frost the cooled cake with blue buttercream between layers and over the top.
07 -
Form a nest shape with chocolate shavings on top. Add candy eggs to complete the look.
08 -
Lightly flick cocoa powder mixed with water or use black food coloring on a toothbrush to speckle the surface for the robin’s egg effect.
# Notes:
01 -
Chill the cake layers before frosting for cleaner assembly.
02 -
Use high-quality chocolate eggs for the best presentation.