Elena sent me a recipe which looked a bit like an easter bunny but they'd made special moulds for the ears. That was going to take too much time so I made it with a white chocolate easter egg as they're on sale everywhere right now.
Also this is a triple decker cake - the two outer cakes are milk chocolate flavoured and the middle one is white chocolate.
I was using baking tins which are 7 inches in diameter and 1 inch deep. If you are using bigger tins then you'll definitely need to up the quantities in the cakes. This should be fine though because the flour, butter and sugar quantities are all the same so as long as you do the same to everything then it should be fine.
If you prefer something more simple for Easter then check this Chocolate Easter Cake out.
Also this is a triple decker cake - the two outer cakes are milk chocolate flavoured and the middle one is white chocolate.
I was using baking tins which are 7 inches in diameter and 1 inch deep. If you are using bigger tins then you'll definitely need to up the quantities in the cakes. This should be fine though because the flour, butter and sugar quantities are all the same so as long as you do the same to everything then it should be fine.
If you prefer something more simple for Easter then check this Chocolate Easter Cake out.
Ingredients
For the two outer layers
For the middle layer
For the icing and decoration
Method
First we make the cakes. I made the two outer layers first.
Pop the butter and sugar in a bowl and blitz. It helps if the butter is slightly softened.
Add in the eggs. Blitz. Add in the flour. Whisk.
Now break one of the chocolate bars (100g) in and grate in the other one. Whisk until combined.
Pop in your baking tins and cook for 20 mins at 180.
Whilst they're cooking, make the middle layer. This is exactly the same process as the other cakes but with smaller amounts of everything. So blitz the butter and sugar, add in the egg. Blitz. Pop in the flour and whisk then grate in the white chocolate. Cook for 20 mins at 180 again.
Let all the cakes cool before tipping them out.
Make the icing:
Blitz 180g butter and 300g icing sugar together until it turns to a paste. Add in a tablespoon of water (I used it from a kettle so it was warm) and then add in 100g of icing sugar and blitz then add in the final 100g icing sugar. Whisk it all together.
Assembly
Lay out 1 of the milk chocolate cakes on a plate then spread some of the icing on - not too much as there's going to be a lot of icing anyway so go fairly easy here. Pop the white chocolate cake on top then ice that too. Finally bung the last milk chocolate cake on and ice the top. You can be more generous with the icing here because we want the chocolate egg to stand up.
When it comes to putting the egg on, I cut into the cake itself a bit to make sure it stood up a bit. You'll also note from the video that my egg broke - that didn't matter in the end as it just fit. You can work it out when making yours. It's meant to be a bit of fun so all is chilled.
For the eyes, I bit two chocolate mini eggs in half and used them (I ate the other halves!).
For the nose, I used a purple mini egg. And for the mouth I used some chocolate icing from a pack - this is pretty cheap from the supermarket.
Use the remaining icing to build up the front of the cake. This takes a bit of time and patience but it looks cool. I made it fairly rectangular with a knife and I think that worked well.
We got some chocolate carrots from Sainsbury's and they were awesome. Go grab some.
Enjoy!
For the two outer layers
- 140g butter
- 140g caster sugar
- 140g self raising flour
- 2 eggs
- 200g milk chocolate
For the middle layer
- 70g butter
- 70g caster sugar
- 70g self raising flour
- 1 egg
- 100g white chocolate, grated
For the icing and decoration
- 180g butter
- 500g icing sugar
- White chocolate egg
Method
First we make the cakes. I made the two outer layers first.
Pop the butter and sugar in a bowl and blitz. It helps if the butter is slightly softened.
Add in the eggs. Blitz. Add in the flour. Whisk.
Now break one of the chocolate bars (100g) in and grate in the other one. Whisk until combined.
Pop in your baking tins and cook for 20 mins at 180.
Whilst they're cooking, make the middle layer. This is exactly the same process as the other cakes but with smaller amounts of everything. So blitz the butter and sugar, add in the egg. Blitz. Pop in the flour and whisk then grate in the white chocolate. Cook for 20 mins at 180 again.
Let all the cakes cool before tipping them out.
Make the icing:
Blitz 180g butter and 300g icing sugar together until it turns to a paste. Add in a tablespoon of water (I used it from a kettle so it was warm) and then add in 100g of icing sugar and blitz then add in the final 100g icing sugar. Whisk it all together.
Assembly
Lay out 1 of the milk chocolate cakes on a plate then spread some of the icing on - not too much as there's going to be a lot of icing anyway so go fairly easy here. Pop the white chocolate cake on top then ice that too. Finally bung the last milk chocolate cake on and ice the top. You can be more generous with the icing here because we want the chocolate egg to stand up.
When it comes to putting the egg on, I cut into the cake itself a bit to make sure it stood up a bit. You'll also note from the video that my egg broke - that didn't matter in the end as it just fit. You can work it out when making yours. It's meant to be a bit of fun so all is chilled.
For the eyes, I bit two chocolate mini eggs in half and used them (I ate the other halves!).
For the nose, I used a purple mini egg. And for the mouth I used some chocolate icing from a pack - this is pretty cheap from the supermarket.
Use the remaining icing to build up the front of the cake. This takes a bit of time and patience but it looks cool. I made it fairly rectangular with a knife and I think that worked well.
We got some chocolate carrots from Sainsbury's and they were awesome. Go grab some.
Enjoy!
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