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Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest


Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The accompanying marbled eggs are created by dipping more truffles into melted white chocolate swirled with blue food coloring.

  • Servings: 8

Source: Martha Stewart Living, May 2007


  • Vegetable-oil cooking spray
  • 1/2 cup cocoa powder, plus more for dusting
  • 1 cup (2 sticks) unsalted butter
  • 1 tablespoon instant espresso powder
  • 3/4 cup water
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup low-fat buttermilk
  • 2 tablespoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Whipped Ganache Frosting
  • 8 ounces semisweet chocolate, finely chopped
  • 3/4 cup heavy cream
  • 2 tablespoons corn syrup
  • 1 pound bar of milk chocolate
  • Truffle Eggs


  1. Preheat oven to 350 degrees. Coat two 3-inch-high, 7-inch-round cake pans with cooking spray; line bottoms with parchment paper. Coat parchment with cooking spray, and dust with cocoa powder, tapping out excess.

  2. Melt butter in a large saucepan over medium heat. Add cocoa and espresso powders and water; whisk until dissolved. Whisk in sugar until smooth. Remove from heat, and whisk in eggs, buttermilk, and vanilla. Add flour, baking soda, and salt; whisk until combined.

  3. Divide batter among prepared pans. Bake until a cake tester inserted into centers comes out clean, about 45 minutes. Let cool 20 minutes. Unmold, and remove parchment; let cool.

  4. Trim tops of cake layers level. Place 1 layer, cut side up, on a wire rack set over a rimmed baking sheet. Spread with 1/2 cup ganache frosting. Place remaining layer, cut side down, on top. Coat top and sides with remaining cup frosting. Refrigerate until firm, about 15 minutes.

  5. Put semisweet chocolate, cream, and corn syrup into a heatproof bowl set over a pan of simmering water, and stir until smooth. Let cool 5 minutes. Pour over cake, and then refrigerate until firm, about 15 minutes.

  6. Using a chef's knife, scrape milk chocolate bar at a 90-degree angle, forming enough curls and shards to measure 1 1/2 cups. Transfer to a rimmed baking sheet, and refrigerate until ready to use.

  7. Transfer cake to serving dish; form a nest with chocolate shavings on top, and fill with truffle eggs.

Reviews Add a comment

  • MS10187814
    8 APR, 2015
    The recipe, despite everyone's comments, was easy to follow. I had a bit of trouble getting the eggs' white chocolate coating to stay neat and tidy, but other than that this was a perfect and scrumptious cake.
  • LHMinMN
    13 DEC, 2013
    To clarify - the effort for the cake, frosting, and eggs was worth it, not just the effort for the eggs : ) Extra truffles were the party favors at Easter that year.
  • LHMinMN
    13 DEC, 2013
    This was so good! I did make the eggs too, but didn't get around to finding luster dust so I just used food coloring. The effort was totally worth it both because of the stunning presentation and the divine flavor. Oh! My one ingredient sub was instant coffee powder, for some reason instant espresso was hard to find.
  • Anabel Jessa
    18 APR, 2013
    This was a great and fun cake to make, in sptie of some of the confusing directions. What a creative idea! The truffles were delcious and so was the cake!
  • Anabel Jessa
    16 APR, 2013
    I did not understand the directions for the genache frosting. The recipe itself says to melt the semi sweet chocolate and cream. The recipe for the cake has milk chocolate and corn syrup in it and in steps 4 and 5 it says to put the frosting on and then also to pour the chocolate on again. Am I missing something here? What is the corn syrup for and when do I put on the chocolate. I'm confused.
  • Gracescamilla
    19 APR, 2011
    Hola Andrew. ppdrias imprimirme esta receta por favor. besos
  • ThatWinsomeGirl
    5 APR, 2010
    I made this cake for Easter dinner. I followed the recipe as written, thought I decreased the instant espresso powder to 1 teaspoon as I was serving the cake to a family of coffee haters and I didn't want to risk them tasting a hint of coffee. I also baked it in two 8-by-2-inch round cake pans, baking it for ~35 minutes.The cake was delicious and very moist. The chocolate flavor was rich and perfect--I liked that it wasn't too sweet.
  • MS21340861
    29 MAR, 2009
    I'm not sure if this is what you are looking for Tina78...
  • Tina78
    28 MAR, 2009
    Can anyone PLEASE tell me where to find the Easter cupcake ideas sent via email earlier this month?? I receved it in daily recipe ideas and have lost it.Help !
  • karbatt
    2 OCT, 2008
    This cake is unbelievably easy to make, and very tasty! I used grated orange zest in place of the espresso powder, and added a scant 1/2 tsp orange extract. I baked the layers in 6" pans instead (38-40 min), and used the extra batter for some mini cupcakes (10 min).