Ingredients: for the cake
125g soft margarine
125g caster sugar
1 Tbsp golden syrup
125g self raising flour, sifted
2 Tbsp cocoa powder, sifted
2 Tbsp milk
Ingredients: for decorating
175g milk chocolate
225g butter, at room temperature
1 Tbsp milk, at room temperature
1 tsp vanilla extract
250g icing sugar, sifted
17-20 Malteser Bunnies, depending on size of cake
1 packet of mini chocolate eggs
3-4 easter chicks
Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.
Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.
Divide the mixture between the two tins and level the tops.
Bake for 20 minutes or until springy to touch.
Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
For the buttercream, melt the chocolate in a heatproof glass bowl over hot water, stir occasionally until it’s completely melted & is smooth. Leave to one side to cool.
In a large bowl beat the butter, milk, vanilla and icing sugar until smooth. Add the melted chocolate and beat again until thick and creamy. If it looks too runny simply keep on beating as this will thicken the icing and improve its consistency.
Sandwich the two cake together using some of the buttercream, then spread the rest around the sides and top of the cake.
Gently press the bunnies onto the buttercream around the side of the cake then, with or without a childs help, decorate the top 😉