Cuckoo’s Nest Chocolate Cake

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The Cuckoo’s Nest Cake is made with a moist chocolate sponge cake, filled with chocolate buttercream, topped with whipped cream and decorated with dark and white chocolates.  

It’s been exactly one month since my husband’s name day in October and I did not yet manage to post any of the recipes I made that day.

I will be posting some of the food I prepared soon.

The most difficult of all was the cake. I’ve never ever made something as difficult as this cake but it was worth every effort I put into it.

This cake needs at least two days to prepare.

I started the preparation from the previous day. I first made the chocolate blocks which formed the nest and I baked the sponge.

STEP 1: PREPARE THE SPONGE CAKE

There are many sponge cake recipes you can use.

You can use a Victoria Sponge, a Genoise sponge or a Sockerkaka Sponge.

I made the Sockerkaka sponge. This time I made a  “Chokladsockerkaka” (Chocolate sponge) by subsituting 50 grams flour with 50 grams cocoa powder.

It is best to make the sponge from the previous day as you will be able to cut it into slices much easier.

Bake the sponge, let it cool and cover with some cling film so that it does not dry out.

The next day, cut the sponge in three equal slices and wet each one with some syrup. I used leftover sour cherry syrup from my fruit preserve. However, if you don’t have any you can easily make a simple syrup from scratch.

STEP 2: PREPARE THE NEST AND THE EGGS:

To form the nest, you will need:

• 125 grams dark chocolate
• 50 grams heavy cream

In a bain marie (double boiler), add the chocolate and cream and mix until it melts. Line a cutting board with parchment paper and spread the chocolate on the parchment paper.

Score it with a knife forming small blocks and refrigerate for 2 – 3 hours until it sets.

You may then cut the blocks and store them in the refrigerator until ready to use.

When decorating the cake, I cut each block diagonally to form two triangles.

Note: The quantity I made was more than I needed.  If you use half the above amount it will be more than enough. The remaining was not wasted as it can be stored for a long time in the refrigerator to be used in other recipes.

To form the eggs, you will need:

• 12 or less small chocolate eggs or Maltezers chocolates or other round chocolates.
• 75 grams white chocolate
• 20 grams butter

Melt the chocolate with butter in a bain Marie (double bath). Set aside to slightly cool.

Put the round chocolates on a plate or other flat surface lined with parchment paper.

Spread the white chocolate on top, a spoonful at a time, to cover each chocolate and refrigerate, until it sets.

When decorating the cake, cut off the excess chocolate. (I used the leftover pieces to decorate the cake).

STEP 3: PREPARE THE CHOCOLATE FILLING

For the filling I made a Chocolate Buttercream using the Pâte à bombe method, However, at the end I also added some of the leftover heavy cream I used to make the chocolate blocks.

STEP 4: PREPARE THE WHIPPED CREAM:

• 250 ml heavy cream
• 1 tbsp icing sugar
• 1/2 tsp vanilla essence

Using a hand mixer or a whisk, whip the cream together with icing sugar and vanilla until stiff.

Taste and adjust sugar if you like it sweeter.

Refrigerate before using.

STEP 5: ASSEMBLE THE CAKE

Prepare the Syrup:

Combine 1/2 cup of Cherry brandy with 1/2 cup of sour cherry syrup (or any other syrup you have available at home).

However, if you don’t have any, you can easily make some simple sugar syrup from scratch.

Put 3/4 cup sugar in a pot with 3/4 cup water. Put it on the heat and mix to dissolve sugar. Bring to a simmer and cook for 5 minutes. Remove from the heat and add the lemon juice.

Cut the sponge in 3 equal slices and wet each piece with some syrup.

Put the first slice of sponge in the platter and place the outer rim again around the sponge.

Spread half of the buttercream.

Repeat with the second slice of sponge and add the remaining buttercream.

Cover with the third slice of sponge.

Refrigerate the cake for half an hour.

Remove the ring from the cake and spread the whipped cream on top.

Add the chocolate eggs on top, in the centre. Before adding them cut any excess white chocolate and use the remaining to decorate the cake.

Cut the dark chocolate blocks diagonally and put them in a circle around the eggs.

Add three rows of chocolate and then add pieces of white chocolate around the dark chocolate and on the outer edge.

Finally add small pieces of dark chocolate between the white chocolate.

Note:  The post has been updated twelve years later, by new photos when I made again in April, 2020 .  I left this old photo, so that you can see the original cake. 

WISHING YOU ALL

HAPPY THANKSGIVING

I am sending this recipe to The Ultimate Chocolate Cake Challenge, hosted by Not Quite Nigella.

I am also sending it to Aparna, of My Diverse Kitchen, who is Celebrating the one year of posts. Happy blogoversary Aparna.

I am also submitting this recipe to Srilekha, of Me and My Kitchen, who is hosting the Event Sweets.

Kopiaste and Kali Orexi!

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