Robin's Egg Chocolate Cake for Easter and Spring Baking

Name: Robin's Egg Chocolate Cake for Easter and Spring Baking
Total time: 77 min
Ingredients: 1 3/4 cups (220 g) all-purpose flour; 3/4 cup (65 g) unsweetened cocoa powder; 1 3/4 cups (350 g) granulated sugar; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon fine salt; 2 large eggs, room temperature; 1 cup (240 ml) buttermilk, room temperature; 1/2 cup (120 ml) neutral oil; 2 teaspoons vanilla extract; 1 cup (240 ml) hot coffee or hot water; 1 1/2 cups (340 g) unsalted butter, softened; 5 cups (600 g) powdered sugar, sifted if lumpy; 1/4 cup (60 ml) heavy cream, plus more as needed; 1/4 teaspoon fine salt; Sky blue gel food coloring, added a little at a time; 1 tablespoon unsweetened cocoa powder; 1 to 1 1/2 tablespoons vanilla extract or water; 1 cup (85 g) chocolate curls or shaved chocolate; 1 cup candy-coated chocolate eggs

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Bake a rich Robin's Egg Chocolate Cake with tender chocolate layers, pale blue buttercream, cocoa speckles, and a chocolate nest filled with candy eggs.

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