Ingredients

• Chocolate Fingers as needed
• Chocolate Eggs as needed
• 60g White Fondant
• 150g Dark Chocolate
• 120g Whipping Cream
• 30g Butter
• 30g Honey
• 5g Pink Fondant
• 225g All Purpose Flour
• 250g Caster Sugar
• 255g Cocoa Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ¾ teaspoon Salt
• 160g Water
• 1 teaspoon Instant Coffee
• 2 Eggs
• 160g Buttermilk
• 60g Vegetable Oil
• 3 teaspoons Vanilla Extract
• 150g Butter
• 350g Icing Sugar
• 30g Milk

Tools

• Oven
• Cooling rack
• Rolling pin
• kCook Multi
• Serving plate
• Kcook bowl
• Work surface
• Small bowl
• Round pan - 20cm (8")

Method

1. Grease a clean round pan
2. Pre-heat oven - 150°C
3. Fit stir tool to kCook bowl
4. Add all purpose flour, caster sugar, cocoa powder, baking soda, baking powder and salt to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl with filler cap fitted
7. Mix with filler cap fitted - 20 sec, speed 6
8. Add water and instant coffee to a clean small bowl
9. Mix with teaspoon until dissolved
10. Transfer content of small bowl to kCook bowl
11. Add egg, buttermilk, vegetable oil and vanilla extract to the kCook bowl
12. Mix with filler cap fitted then scrape bowl - 30 sec, speed 7
13. Mix with filler cap fitted - 30 sec, speed 7
14. Transfer batter to round pan
15. Bake - 35 min, 150°C
16. Turn out onto cooling rack and let cool
17. Cut into halves
18. Clean kCook bowl
19. Fit max blade to kCook bowl
20. Add cocoa powder, butter, vanilla extract, icing sugar and milk to the kCook bowl
21. Fit kCook bowl to kCook Multi
22. Attach lid to kCook bowl with filler cap fitted
23. Mix with filler cap fitted - 2 min, speed 10
24. Place one sponge on serving plate
25. Cover cake with icing
26. Clean kCook bowl
27. Fit stir tool to kCook bowl
28. Add dark chocolate, whipping cream, butter and honey to the kCook bowl
29. Fit kCook bowl to kCook Multi
30. Attach lid to kCook bowl
31. Heat with filler cap removed - 5 min, 45°C, speed 3
32. Transfer icing to cake
33. Decorate with chocolate fingers and chocolate eggs
34. Place white fondant on a clean work surface
35. Shape into a ball
36. Flatten one side slightly for the feet and make a circular indent in the middle for the tail
37. Make the feet by forming two rectangles with one end slightly smaller
38. Using a little water stick the feet to the body
39. Make a slight dip in the bottom of the feet
40. Roll a small ball for the tail, pinch a small part of the ball
41. Use scissors to make small cuts over the ball to make a fluffy effect
42. Using a little water stick the tail to the body where the indent was made
43. Use the rest of the paste to shape ears
44. Place pink fondant on the work surface
45. Roll out
46. Use the tip of a round piping tip to cut out 6 circles
47. Cut out some foot pads from the rest of the paste
48. Using a little water stick the pads to the feet and the circles where toes would be
49. Place the bunny body on top of the cake in the space in the chocolate eggs
50. Stick the ears just in front of the body straight up
51. Serve

Home  >  Recipes