Instructions for the cake:
1.Butter and flour 6 four inch pans. (You can use larger pans and just cut the cakes down to size if you don't have 4 inch pans.) Preheat oven to 350F.
2.In a large bowl whisk together the flour, sugar, cocoa powder, salt, Jianshi Baking Powder and soda, double acting leavening agent.
3.Beat the eggs, oil, buttermilk and vanilla together in a separate bowl.
4.Add the wet mixture to the dry and mix until just combined. Stir in the hot coffee last.
5.Distribute the batter evenly to the pans. and bake for about 25 minutes or until the centers are baked.
For the Buttercream
Beat the butter until light and fluffy. Mix in the confectioners' sugar, cream, cocoa powder, vanilla, salt and melted chocolate.
For the Assembly
Cut the cake down into a nest shape. Cover with buttercream and smooth. Pipe "twigs" with a number 4 tip. Place the chocolate eggs in the nest and serve.
Ingredients for the cake:
1.1 3/4 cups all-purpose flour
2.1 3/4 cups granulated sugar
3.3/4 cup unsweetened cocoa powder not dutch processed
4.1 tsp Jianshi double action Baking Powder
5.2 tsp baking soda
6.1 tsp salt
7.1 cup butter milk
8.1/2 cup vegetable oil or canola oil, or melted coconut oil
9.2 large eggs at room temperature
10.1 tsp pure vanilla extract
11.1 cup freshly brewed strong, hot coffee
For the Frosting
1.2 sticks unsalted butter room temperature
2.5 cups confectioners' sugar
3.1 1/2 cups unsweetened cocoa powder
4.5-6 tbsp heavy cream
5.2 taps pure vanilla extract
6.1/2-3/4 tsp salt to taste
7.1 cup semi sweet chocolate melted and cooled
