Serves : 12
Preparation Time: 15 minutes
Cooking Time: 45 minutes
- 275g butter, softened
- 275g soft light brown sugar
- 5 eggs
- 2 tsp vanilla extract
- 275g self-raising flour
- 2 tsp baking powder
- 175ml semi skimmed milk
- 30g cocoa powder
Ingredients for topping -
- 50g butter, softened
- 125g icing sugar
- 1 tsp vanilla extract
- 75g low fat cream cheese
- 120g Easter chocolate decorations
Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line a tray bake cake tin (30 x 23cm) and also a 1kg loaf tin.
Tip the butter into a bowl, add the sugar, eggs, vanilla extract, flour, baking powder and 50ml milk. Whisk together until it forms a smooth batter.
Remove 1/3 and place into a separate bowl. Add the cocoa powder and milk and whisk to a thick smooth batter.
Pour into the small deep sided cake tin and place into the oven for 10 minutes until risen and springs back when pressed gently.
Place on a wire rack and allow to cool totally before decanting. Turn the oven down to 180°C, fan 160°C, gas mark 4.
Using a rabbit or egg shaped cutter, cut out as many rabbit/egg shaped pieces of chocolate cake as you can. (The rest can be eaten as is, or used in a trifle.)
Spoon enough vanilla batter into the loaf tin to cover the bottom by about 1cm.
Nestle the rabbit /egg shaped pieces upright into the vanilla batter – you want to create a line down the length of the tin.
Carefully, spoon the remaining vanilla batter around the rabbits/eggs until covered. Tap the tin gently on the work surface to settle then place in the oven to bake for 50-60 minutes.
Remove and allow to cool to room temperature before icing.
Meanwhile, beat the butter, icing sugar, vanilla and cream cheese together until thickened and smooth.
Spread across the top of the cooled cake, then decorate with the chocolate decorations.
Cut into slices to serve.