Easter Cake with Chocolate Bunny

This is a true surprise dessert! At first glance, the cake looks completely ordinary, but when you slice it, a surprise will be revealed inside.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Svetla masa

  • 200 g Butter, unsalted

  • 160 g Sugar, white

  • 3 pieces Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 90 ml Milk, whole milk

  • 280 g Flour, Wheat, bread flour

  • 3 teaspoons Baking powder

chocolate biscuit

  • 170 g Butter, unsalted

  • 170 g Sugar, white

  • 2 piece Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 100 ml Milk, sour

  • 220 g Flour, Wheat, bread flour

  • 0.5 teaspoons Baking powder

  • 4 spoon Cocoa, powdered, unsweetened

  • 1 teaspoon Orange, shell

  • 1 pinch Salt, table

Steps

  1. Preheat the oven to 160 degrees Celsius. Lightly grease a narrow, elongated baking pan (1.5 liters in volume) and line it with baking paper or simply grease it well and flour it if necessary.

  2. In a bowl, add softened butter and sugar. Beat the ingredients with an electric mixer for 4-5 minutes until you get a light cream, then gradually mix in the eggs one by one. Add vanilla extract and half of the pine nuts to the mixture.

  3. In another bowl, mix together the dry ingredients: flour, cocoa powder, baking powder, salt, and orange zest. Add half of this mixture to the egg-butter mixture and mix well until you get a smooth batter without lumps. Then mix in the remaining pine nuts, and finally the rest of the dry mixture. If the batter is too thick, add a few tablespoons of milk.

  4. Pour the prepared batter into the baking pan and spread it evenly with a spatula, smoothing the top. Place the pan in the preheated oven for 40-50 minutes. Check if the cake is baked by inserting a toothpick. If no batter sticks to it when removed, take the pan out of the oven. Let the chocolate cake cool for 10 minutes, then transfer it to a wire rack to cool completely.

  5. Once cooled, slice the cake into 2 cm thick slices and use a bunny-shaped cutter to cut out bunnies. Carefully place the bunnies on a tray and store them in the freezer.

  6. Now prepare the light batter. Wash and dry the baking pan, then grease it again and line it with baking paper. If you turned off the oven in the meantime, preheat it again to 160 degrees Celsius.

  7. The process for preparing the light batter is the same as for the dark batter, but this time omit the orange zest and cocoa powder, and use milk instead of pine nuts.

  8. First, pour a smaller portion of the light batter into the baking pan, just enough to cover the bottom completely. Remove the chocolate bunnies from the freezer and arrange them in a straight row in the pan, leaving no gaps between them. Carefully pour the remaining light batter around the bunnies. It’s important that the bunnies are surrounded by the light batter on all sides, including the top! Place the pan in the preheated oven for 55-65 minutes. Check if the cake is baked by inserting a toothpick.

  9. Remove the baked cake from the oven. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice it into pieces and serve.

Nutrition Information (Per 100g)

  • Calories: 396.59 kcal
  • Fat: 20.88 g
    • Saturated Fat: 12.34 g
  • Carbohydrates: 44.06 g
    • Sugars: 20.32 g
  • Protein: 6.17 g
  • Fiber: 0.81 g