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Gallery

Read the full recipe after the video.

Recipe Summary

prep: 1 hr

total: 3 hrs 50 mins

Yield: Makes one 2-layer cake

raven cake

Ingredients

Cake

Unsalted butter, room temperature, for pans

3/4 cup Dutch-process cocoa powder, plus more for pans

1 1/2 cups unbleached all-purpose flour

1 1/2 cups granulated sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

2 large eggs, room temperature

3/4 cup low-fat buttermilk

3/4 cup warm water

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

Buttercream

12 ounces (3 sticks) unsalted butter, softened

1 pound confectioners’ sugar, sifted (3 1/2 cups)

1/2 teaspoon pure vanilla extract

Nest

3 cups vodka

1 1/2 cups bittersweet chocolate

      Cook's Notes

The DetailsNY Cake silver dragees, 10mm, $7 for 4 oz.; gold dragees, 8mm, $9 for 4 oz.; and silver almonds, $6 for 4 oz., nycake.com. Economy Candy Jordan almonds, in Gold, $7.50 per lb., economycandy.com. Aofox realistic feathered crow, $23 for 3, amazon.com.

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 1 hr

total: 3 hrs 50 mins

Yield: Makes one 2-layer cake

raven cake

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

prep: 1 hr

total: 3 hrs 50 mins

Yield: Makes one 2-layer cake

Recipe Summary

prep: 1 hr

total: 3 hrs 50 mins

Yield: Makes one 2-layer cake

prep: 1 hr

total: 3 hrs 50 mins

prep:

1 hr

total:

3 hrs 50 mins

Yield: Makes one 2-layer cake

Makes one 2-layer cake

raven cake

raven cake

Ingredients

Ingredients

  • Unsalted butter, room temperature, for pans

  • 3/4 cup Dutch-process cocoa powder, plus more for pans

  • 1 1/2 cups unbleached all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon baking powder

  • 3/4 teaspoon kosher salt

  • 2 large eggs, room temperature

  • 3/4 cup low-fat buttermilk

  • 3/4 cup warm water

  • 3 tablespoons safflower oil

  • 1 teaspoon pure vanilla extract

  • 12 ounces (3 sticks) unsalted butter, softened

  • 1 pound confectioners’ sugar, sifted (3 1/2 cups)

  • 1/2 teaspoon pure vanilla extract

  • 3 cups vodka

  • 1 1/2 cups bittersweet chocolate

Directions

Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa. Whisk together cocoa, flour, granulated sugar, baking soda, baking powder and salt; beat on low speed until just combined. Increase speed to medium and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.

Divide batter between prepared pans. Bake until set and a toothpick inserted into centers comes out clean, about 35 minutes. Let cool 15 minutes, then turn out from pans and transfer to wire racks. Let cool completely.

Buttercream: Meanwhile, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners’ sugar, 1/2 cup at a time, beating after each addition. (After every two additions, increase speed to high and beat 10 seconds, then reduce speed to medium again.) Add vanilla and beat until buttercream is smooth. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.

Nest: Pour vodka into an 8-inch cake pan. Freeze until very cold, at least 30 minutes. Meanwhile, melt chocolate in a heatproof bowl set over (but not in) a pot of boiling water. Let cool slightly, then transfer to a piping bag; snip off a very small piece of end. Drizzle chocolate into cold vodka in a circular motion, stopping after a few rings form. Remove chocolate rings with two forks to a paper towel-lined plate. Repeat with remaining chocolate, layering rings to build a nest shape. Refrigerate until nest is firm enough to lift and condensation has evaporated, about 30 minutes.

Spread 2 cups frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting. (Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.) Place nest atop cake, and nestle in candies and bird.

      Cook's Notes

The DetailsNY Cake silver dragees, 10mm, $7 for 4 oz.; gold dragees, 8mm, $9 for 4 oz.; and silver almonds, $6 for 4 oz., nycake.com. Economy Candy Jordan almonds, in Gold, $7.50 per lb., economycandy.com. Aofox realistic feathered crow, $23 for 3, amazon.com.

Cook’s Notes

The DetailsNY Cake silver dragees, 10mm, $7 for 4 oz.; gold dragees, 8mm, $9 for 4 oz.; and silver almonds, $6 for 4 oz., nycake.com. Economy Candy Jordan almonds, in Gold, $7.50 per lb., economycandy.com. Aofox realistic feathered crow, $23 for 3, amazon.com.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Raven’s-Nest Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Raven’s-Nest Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest