Happy Easter! Apologies, the title is a little bit of a mouthful, but it will all make sense a little later on. Easter is yet another great time of year for food and for experimenting with food. The day/bank holiday as a whole makes a great excuse to chill out, eat loads of yummy food, have a few drinks and see the family. This is my favourite combination of things, so, to mark the occasion this weeks bake is a chocolate cake, but with a little-hidden surprise!
The cake is a chocolate loaf with a white Easter Bunny going through the middle when you cut it. The topping is Nutella buttercream, with Malteaser Rabbits and Crushed Mini Eggs.
This weeks bake, as usual, is easily adaptable. I think it is important to always have an element to a bake which can be changed and manipulated to suit different occasions or alternative personal tastes. It also keeps the element of fun and creativity that baking has with it for the baker- being able to put your own stamp on something is always satisfying. So, let me explain how you can make this personal.
The cake has a white rabbit running through the middle, contrasting with the colour of the chocolate. A fun and impressive addition to a standard cake. If it isn’t easter, and you want to show off this surprise for a different occasion all you need to do is change your cutter and follow the same method. Just change the rabbit cutter for your chosen shape- just makes sure it will fit snuggly into a loaf tin whilst still having space for the batter around it. For example, for a loved one you could do a heart in the middle, or a favourite animal. This would be a great idea for a Children’s cake as well, adding some fun into the mix!
You can choose whichever cake as well to go through the middle. I chose Madeira but you could do whatever you would prefer which has a colour contrast. As always, the decorations on the top are easily changed to whatever you want them to be, I did mine to follow the Easter theme. If you dont have enough time to bake two cakes too, you can go out and buy the one you want to go in the middle.
As you can probably tell, the possibilities are endless! Get creative and make this cake your own! Enjoy Easter, gobbling lots of chocolate and relaxing, and of course, I hope you love this bake!
Recipe inspired by Goodhousekeeping Magazine and Good Food.
Madeira Cake (you can get a shop bought cake if you want)
- 175g Butter/Margarine
- 175g Caster Sugar
- 3 Eggs
- Zest of 1 Lemon
- Few Drops of Vanilla Essence
- 200g Self Raising Flour
- 50g Ground Almonds
- A cookie cutter of your choice which can fit width and height with spare space into a loaf tin (not an ingredient but very important!)
- 200g Butter/Margarine
- 200g Caster Sugar
- 4 Eggs
- 175g Self Raising Flour
- 1 Teaspoon Baking Powder
- 40g Cocoa Powder
- 2 Tablespoons Milk
- 100g Icing Sugar
- 100g Butter/Margarine
- 175g Nutella
- 2 Tablespoons of Milk
- Decorations to go onto the top (for example chocolate rabbits)
- Preheat the oven 170 degrees and line a loaf tin with a loaf tin cake case or baking parchment and butter to grease
- Cream the butter and sugar together using an electric hand whisk until light and fluffy
- Beat the eggs in one at a time
- Add the lemon zest and vanilla and beat again
- Then add the flour and ground almonds and mix until the batter is thick
- Bake in the oven for 45-50 mins, you know it will be done as when you put a skewer through the cake it will come out clean.
- Leave to cool in the tin for 15 mins
- Before starting on the chocolate cake take the Madeira you made or bought earlier and cut into 2cm slices. Then using your cutter, cut out your chosen shape. Put these on a tray lined with foil and put in the freezer.
- Preheat the oven 180 degrees for the chocolate cake and reline your loaf tin.
- Cream the butter and sugar together using an electric hand whisk
- Beat in the eggs one at a time
- Sieve in the flour and baking powder and mix well.
- Then sieve in the cocoa powder and add the milk. Mix again until well combined.
- Pour 3/4 of the batter into the loaf tin then stop.
- Take your shapes/bunnies out the freezer. Carefully push the shape/bunny vertically into the batter and repeat, lining up all your shape to make a straight line through the middle of your shape. Make sure you leave space at either end of the tin for the remaining batter,
- Add the remaining chocolate batter into the tin carefully and try spread it evenly over the top of your lined up shapes/bunnies. If they’re peeping out a little don’t worry as the cake will rise over them.
- Bake in the oven for40-45 mins, checking it’s cooked using a skewer. If it comes out clean it’s done!
- Leave to cool for 15 mins in the cake tin then transfer to cool on a wire rack.
- Sieve the icing sugar into a bowl and then using an electric hand whisk, beat with the butter until it becomes a creamed consistency.
- Add in the Nutella and 1 tablespoon of milk and beat until well mixed. Then add one last tablespoons of milk.
- Spoon onto the top of the cake when fully cooled and spread with a spatular knife. Finish off with your decorations!