Chocolate Bunny Easter Cake


Chocolate Bunny Easter Cake

For the sponge cake

400g plain flour

250g caster sugar

100g light brown muscovado sugar

50g cocoa powder

2 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

3 large eggs

145ml sour cream

1 tbsp. vanilla extract

175g unsalted butter (melted and cooled)

125ml corn oil

300ml chilled water

For the fudge icing

175g dark chocolate (minimum 70% cocoa solids)

250g unsalted butter (softened)

275g icing sugar (sifted)

1 tbsp. vanilla extract


To Decorate

One pack of ready roll white icing

Mini Chocolate Eggs

Icing Flowers
Pink Food Colouring

Gold Food Paint


Making the sponge cakes

Preheat the oven to 180°C/gas mark 4/350ºF.

Butter and line the bottom of two 20cm sandwich tins.

In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In a second bowl, whisk together the eggs, sour cream and vanilla. In a third bowl beat together the melted butter and corn oil until just blended, then beat in the water.

Add the dry ingredients all at once and mix together. Add the egg mixture, and mix again until everything is blended and then pour into the tins.

Bake 55 minutes, or until a cake-tester comes out clean. Cool on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

Making the fudge icing

Melt the chocolate in the microwave for 2-3 minutes.

In another bowl beat the butter until it's soft and creamy, add the sieved icing sugar and beat again until everything's light and fluffy. Then gently add the vanilla and chocolate and mix together until smooth.


Onec your cake is assembled, ice with the ready rolled icing. Split the left over icing into 4 equal balls. Use 2 of the balls to make the flat ear shapes and 1 ball to make the nose. Add a few drops of pink food colouring to the last ball and mix well.

Use the pink icing to line the ears and make the nose and tongue. Allow all of the icing pieces to dry and harden thoroughly before brushing the backs / bottoms of the pieces (where they attach to the cake) with water. Add the finishing touches and paint on the eyes before serving.

Products used

Master Class Non-Stick 20cm Loose Base Sandwich Pan 

Home Made Traditional Stoneware 34.5cm Mixing Bowl 

Colourworks Silicone Mixing Spoon 

Master Class Non-Stick 46cm x 26cm Cooling Tray 

Sweetly Does It Stainless Steel Cake Tester 

Sweetly Does It Silicone Chocolate Melting Jug 

Kitchen Craft Stainless Steel 20cm Round Sieve