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Gallery Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest Recipe Summary Servings: 12

Ingredients For the Nest 2 teaspoons unsalted butter, melted, plus more for mold 1/2 ounce ( 1/2 cup) kataifi (a type of phyllo), thawed Cocoa powder, for dusting For the Cake Unsalted butter, room temperature, for pans 2 1/2 cups all-purpose flour 2 1/2 cups granulated sugar 1 1/4 cups unsweetened Dutch-process cocoa powder, plus more for pans 2 1/2 teaspoons baking soda 1 1/4 teaspoons baking powder 1 1/4 teaspoons salt 2 large eggs, plus 1 large egg yolk 1 1/4 cups buttermilk 3/4 cup warm water 1/2 cup plus 2 tablespoons vegetable oil 1/2 cup dark rum 1 1/4 teaspoons vanilla extract For the Frosting 4 1/2 cups confectioners’ sugar 1/2 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 12 ounces cream cheese, room temperature 1 1/2 sticks (3/4 cup) unsalted butter, room temperature 18 ounces bittersweet chocolate, melted 1 1/2 cups sour cream For the Garnish 1 thick 16-ounce block bittersweet chocolate, room temperature Confectioners’ sugar, for dusting (optional) Phyllo nest Small candy-coated chocolate eggs Crepe paper flowers

Cook’s Notes For the directions for the crepe-paper flowers, see the Crepe-Paper Crocuses and Snowdrops How-To.

Gallery Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest

Recipe Summary Servings: 12

Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest

Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest

Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 2 teaspoons unsalted butter, melted, plus more for mold 1/2 ounce ( 1/2 cup) kataifi (a type of phyllo), thawed Cocoa powder, for dusting

  • Unsalted butter, room temperature, for pans 2 1/2 cups all-purpose flour 2 1/2 cups granulated sugar 1 1/4 cups unsweetened Dutch-process cocoa powder, plus more for pans 2 1/2 teaspoons baking soda 1 1/4 teaspoons baking powder 1 1/4 teaspoons salt 2 large eggs, plus 1 large egg yolk 1 1/4 cups buttermilk 3/4 cup warm water 1/2 cup plus 2 tablespoons vegetable oil 1/2 cup dark rum 1 1/4 teaspoons vanilla extract

  • 4 1/2 cups confectioners’ sugar 1/2 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 12 ounces cream cheese, room temperature 1 1/2 sticks (3/4 cup) unsalted butter, room temperature 18 ounces bittersweet chocolate, melted 1 1/2 cups sour cream

  • 1 thick 16-ounce block bittersweet chocolate, room temperature Confectioners’ sugar, for dusting (optional) Phyllo nest Small candy-coated chocolate eggs Crepe paper flowers

Directions

Make the nest: Preheat oven to 350 degrees. Lightly brush a 1/3-cup-capacity round silicone mold with butter. In a bowl, gently toss butter and kataifi to combine.

Lift kataifi out of bowl, gently stretching strands to form a loose rope. Lay 1 end in the cupped fingers of 1 hand. Gently spiral rope to shape into a nest.

Fit nest into mold, pulling up edges to rest over rim. Place on a baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool completely in mold on a wire rack. Unmold. Dust with cocoa.

Make the cake: Butter two 10-by-2-inch round cake pans. Line with parchment cut to fit, and butter parchment. Dust with cocoa, and tap out excess. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Add remaining ingredients. Mix on low speed until smooth, about 3 minutes. Divide batter among prepared pans.

Bake, rotating pans halfway through, until a toothpick inserted into centers of cakes comes out clean, about 35 minutes. Let cool in pans on wire racks for 45 minutes. Run a knife around edges of cakes to loosen, and turn onto racks. Remove parchment, turn cakes right side up, and let cool completely.

Make the frosting: Sift confectioners’ sugar, cocoa, and salt into a bowl. In the bowl of a mixer, beat cream cheese and butter on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture, beating until combined. Beat in melted chocolate and sour cream until combined.

Make the garnish: Using a vegetable peeler, scrape chocolate at a 45-degree angle. Using a spatula, transfer curls to a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate for at least 30 minutes (or up to 4 days).

To assemble: Using a serrated knife, trim tops of cakes to create level surfaces. Reserve trimmings. Place 1 cake, cut side up, on a cake stand. Spread 2 cups frosting over top. Top with remaining cake, cut side up. Spread remaining frosting over top and sides. Finely grind cake trimmings in a food processor. Sprinkle crumbs over top of cake.

Using tweezers, gently press chocolate curls to sides of cake. Dust top with confectioners’ sugar if desired. Decorate with nest, chocolate eggs, and flowers.

Cook’s Notes For the directions for the crepe-paper flowers, see the Crepe-Paper Crocuses and Snowdrops How-To.

Cook’s Notes

For the directions for the crepe-paper flowers, see the Crepe-Paper Crocuses and Snowdrops How-To.

Reviews (12)

 Add Rating & Review     46 Ratings   5 star values:        12    4 star values:        13    3 star values:        13    2 star values:        5    1 star values:        3

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Reviews (12)

Add Rating & Review     46 Ratings   5 star values:        12    4 star values:        13    3 star values:        13    2 star values:        5    1 star values:        3

Add Rating & Review

46 Ratings 5 star values: 12 4 star values: 13 3 star values: 13 2 star values: 5 1 star values: 3

46 Ratings 5 star values: 12 4 star values: 13 3 star values: 13 2 star values: 5 1 star values: 3

46 Ratings 5 star values: 12 4 star values: 13 3 star values: 13 2 star values: 5 1 star values: 3

  • 5 star values: 12 4 star values: 13 3 star values: 13 2 star values: 5 1 star values: 3

    Martha Stewart Member     Rating: Unrated       06/15/2013   This is an amazing cake my mouth was watering throughout the process of consumption. Talking of mouth watering recipes and a quick treat for the kids. This is a quick and easy recipe using skorbits and crackers http://unleashvideo.com/1849/how-to-make-the-worlds-best-skor-squares.html  

Martha Stewart Member     Rating: Unrated       04/01/2012   Can anything non alcoholic be substituted for the rum,as I don't have any?,  

Martha Stewart Member     Rating: 5 stars       04/23/2011   I just made the frosting portion of the recipe, and it is AMAZING! My new favorite chocolate recipe. I made half a batch and it was plenty for a 9-inch double layer cake. I also ended up adding some vanilla and a bit more sour cream to get the consistency and flavor right. I highly recommend this frosting!  

Martha Stewart Member     Rating: Unrated       03/25/2010   For the paper flowers go here: http://www.marthastewart.com/article/crepe-paper-crocuses-and-snowdrops-how-to  

Martha Stewart Member     Rating: Unrated       03/25/2010   I am unable to get the crepe paper flower link either, can someone help?!?  

Martha Stewart Member     Rating: Unrated       03/05/2010   Hello :) I still can't access the link to the Flowers !!! HELP PLEASE !!!  

Martha Stewart Member     Rating: Unrated       03/03/2010   I cannot access the link to the flowers. Any suggestions?  

Martha Stewart Member     Rating: Unrated       02/05/2010   Hi joyfarm, we've added a link to a larger image as well!  

Martha Stewart Member     Rating: Unrated       04/04/2008   Thanks! I think they added it after my comment. Good job!  

Martha Stewart Member     Rating: Unrated       03/19/2008   joyfarm, the photo is on the "print friendly" page with the link for the "how To" make the crepe paper flowers.  

Martha Stewart Member     Rating: Unrated       03/17/2008   Hi. Please add a larger photo, as well as a link to how to make the crepe paper flowers. Thank you!

    Martha Stewart Member

    Rating: Unrated 06/15/2013

This is an amazing cake my mouth was watering throughout the process of consumption. Talking of mouth watering recipes and a quick treat for the kids. This is a quick and easy recipe using skorbits and crackers http://unleashvideo.com/1849/how-to-make-the-worlds-best-skor-squares.html

Rating: Unrated

Rating: Unrated 04/01/2012

Can anything non alcoholic be substituted for the rum,as I don’t have any?,

Rating: 5 stars 04/23/2011

I just made the frosting portion of the recipe, and it is AMAZING! My new favorite chocolate recipe. I made half a batch and it was plenty for a 9-inch double layer cake. I also ended up adding some vanilla and a bit more sour cream to get the consistency and flavor right. I highly recommend this frosting!

Rating: 5 stars

Rating: Unrated 03/25/2010

For the paper flowers go here: http://www.marthastewart.com/article/crepe-paper-crocuses-and-snowdrops-how-to

I am unable to get the crepe paper flower link either, can someone help?!?

Rating: Unrated 03/05/2010

Hello :) I still can’t access the link to the Flowers !!! HELP PLEASE !!!

Rating: Unrated 03/03/2010

I cannot access the link to the flowers. Any suggestions?

Rating: Unrated 02/05/2010

Hi joyfarm, we’ve added a link to a larger image as well!

Rating: Unrated 04/04/2008

Thanks! I think they added it after my comment. Good job!

Rating: Unrated 03/19/2008

joyfarm, the photo is on the “print friendly” page with the link for the “how To” make the crepe paper flowers.

Rating: Unrated 03/17/2008

Hi. Please add a larger photo, as well as a link to how to make the crepe paper flowers. Thank you!

All Reviews for Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest