<p>We all know Easter to be traditionally considered a fun-filled holiday, especially for the kids. Easter holidays have egg hunt activities, baskets full of chocolate bunnies, and tons of family time spent together.</p><p>Even the church services bring the day to an end with an intimate family bonding session over a slice of cake. Share a special moment around the table and celebrate with this impressive Easter cake.</p><h2>Ingredients</h2><ul><li>1/2 cup butter, softened</li><li>1/2 cup sugar</li><li>2 large eggs, room temperature</li><li>1/2 cup all-purpose flour</li><li>1/3 cup baking cocoa</li><li>1 teaspoon baking powder</li><li>1/4 teaspoon salt</li><li>225 grams of semisweet chocolate, melted</li></ul><h2>Filling:</h2><ul><li>1/4 cup sugar</li><li>1 teaspoon cornstarch</li><li>1-1/4 cup of 2% milk</li><li>3 large egg yolks, lightly beaten</li><li>1 envelope of unflavored gelatin</li><li>3 tablespoons cold water</li><li>7 ounces semisweet chocolate, chopped</li><li>1-1/4 cup of heavy whipping cream</li><li>20 to 30 small candy Easter eggs</li></ul><h2>Directions</h2><ol><li>In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, and salt; gradually add to creamed mixture and mix well.</li><li>Spread into a greased 23-centimeter springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Remove the sides and bottom of the pan. Cool completely on a wire rack.</li><li>From a large sheet of waxed paper, cut a 29×5-in strip. Fold the strip lengthwise in half. Place the strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line within 1 centimeter of the other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.</li><li>Carefully lift the waxed paper strip and wrap the chocolate strip around the cake with a straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle the remaining melted chocolate from a spatula over the waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break the chocolate into 6- to 3-8 cm “twigs.”</li><li>In a small saucepan, combine the sugar and cornstarch for the filling. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return it to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.</li><li>In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into the custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.</li><li>In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over the top of the cake, cover and refrigerate for 1-2 hours or until set. Remove the waxed paper strip from the side of the cake and position chocolate “twigs” around the top of the cake to create a nest. Arrange candy eggs in the center.</li></ol>
