Description

This deliciously soft and moist Chocolate Bunny Cake is a perfect Easter treat featuring a rich chocolate cake layered with smooth chocolate buttercream frosting and topped with an adorable chocolate bunny and mini eggs. The cake combines deep cocoa flavors with a hint of coffee to enhance the chocolate intensity. It is ideal for a festive celebration or any special chocolate craving.

Ingredients

Scale

Cake

135 ml vegetable oil (or other neutral oil e.g. sunflower)
2 eggs
325 g caster sugar (golden or white)
2 tsp vanilla extract
200 ml milk (semi-skimmed or whole)
85 g unsweetened cocoa powder
200 g plain / all-purpose flour
3 ½ tsp baking powder
100 ml hot coffee (or 2 tsp instant coffee dissolved into 100ml / ½ cup hot water)

Frosting

200 g unsalted butter
450 g powdered icing sugar
45 g unsweetened cocoa powder
3 ½ tbsp milk (semi-skimmed or whole)
2 tsp vanilla extract
⅛ tsp salt (optional)

Decoration

Chocolate bunny
Mini eggs

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Instructions

Prepare Cake Batter: In a large mixing bowl, whisk together the vegetable oil, eggs, caster sugar, and vanilla extract until smooth and well combined. Gradually add the milk while continuing to mix.
Mix Dry Ingredients: In a separate bowl, sift together the plain flour, unsweetened cocoa powder, and baking powder. Slowly fold these dry ingredients into the wet mixture, alternating with the hot coffee, ensuring a smooth, well-incorporated batter without lumps.
Bake the Cake: Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins. Divide the batter evenly between the tins and bake for 25 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool completely in the tins before turning out onto a wire rack.
Make the Buttercream Frosting: In a large bowl, beat the unsalted butter until creamy. Gradually incorporate the powdered icing sugar and cocoa powder, mixing fully after each addition. Add the milk, vanilla extract, and salt (if using), then beat the mixture until light and fluffy, achieving a smooth spreadable consistency.
Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate and spread a generous layer of chocolate buttercream over it. Top with the second layer and cover the entire cake with the remaining frosting, smoothing the sides and top.
Decorate: Position the chocolate bunny on top of the frosted cake to appear as if it’s burrowing into a hole. Scatter mini eggs around the bunny and on the cake for a festive Easter touch.
Serve: Chill the cake slightly to set the frosting before slicing. Serve at room temperature for the best flavor and texture.

Notes

This cake can be made using self-raising flour instead of plain flour and baking powder; simply use 200 g self-raising flour and omit the baking powder.
The addition of coffee enhances the chocolate flavor without adding a coffee taste.
Store leftover cake covered in the refrigerator for up to 3 days.
Bring chilled cake back to room temperature before serving for optimal taste and texture.
For a dairy-free version, substitute the butter with a plant-based alternative and use a suitable milk alternative.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 568 kcal
Sugar: 75 g
Sodium: 186 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 95 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 67 mg