Bunny Cake Recipe

This recipe is based on Chocolate Chocolate Chip Cupcakes from Red Velvet Chocolate Heartache by Harry Eastwood


Ingredients


3 medium eggs

180g demerara / caster sugar

250g topped/tailed and finely grated carrots
2 tbsp. strong coffee
170g plain flour
40g cocoa powder
2 tsp baking powder
pinch of salt

100g chocolate chips

What better ingredient for a bunny cake than a mound of carrot!














1) Preheat oven to 180C/350F /gas mark 4

2) Whisk eggs and sugar in a large bowl until the mixture has quadrupled in size, is light and fluffy and you can leave a visible trial with the whisk

3) Whisk in the carrots and coffee












4) Once fully mixed, add the flour, cocoa, baking powder and salt. Fold in the chocolate chips.

5) Fill the bunny mould until nearly over flowing and bake for approx. 1 hour or until an inserted skewer comes out clean.







6) I had spare mixture and spare  ready roll icing so I made these.









7) Once cool the the large bunny cake was iced with chocolate butter icing.