Decadent Chocolate Easter Nest Cake

Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy release.

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 3/4 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until well combined.

In the bowl of a stand mixer, beat the 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract on medium speed until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just moistened.

With the mixer on low, carefully pour in the 1 cup hot coffee. Mix just until combined (the batter will be very thin and liquid, which is correct).

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

While cakes cool, prepare the 'nest' topping: Spread 1 cup shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring frequently, until golden brown. Watch closely as it burns easily. Set aside to cool.

For the frosting: Beat 1 cup softened butter until creamy. Gradually add 3 cups confectioners' sugar. Once incorporated, beat on high speed for 3 minutes. Add the 4 ounces melted dark chocolate and mix until smooth and fluffy.

Assemble: Place one cake layer on a serving platter. Spread a thick layer of frosting over the top. Place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting.

Decorate: Arrange the toasted coconut in a ring around the top edge of the cake to form a nest. Fill the center of the nest with the candy-coated mini chocolate eggs.