Preparation time is 1hours
Cook time is 1hours
Total time is 2hours
Serve is for 12 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
- 4 cup White Wings Self Raising flour
- 2tablespoons milk
- 2 butter
- 250grams butter, softened
- 2teaspoons vanilla essence
- 3 cup icing sugar mixture
- 3/4 cup cocoa powder
- 8 eggs
- 2 cup caster sugar
Nutrition per serving
3680kJ / 875Cal
3680 Kilojoules or 875 Calories
42% of daily energy intake*
Protein
10.1grams
Fat
40.5grams
Carbs
117grams
Sugars
85.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
For Cake layers: Preheat oven to 180°C (160°C fan forced).
Step 2 of 8
Sift flour, cocoa and sugar into large bowl before adding eggs, melted butter and vanilla essence. Whisk with a hand mixer or whisk until lump free.
Step 3 of 8
Divide mixture evenly between 4 greased and paper lined round springform cake tins (20cm). Bake for 25-35 minutes or until a skewer inserted into the centre comes out clean. Leave in tin for 10 minutes before releasing and cooling on a rack.
Step 4 of 8
For Buttercream Icing: Using electric mixer, beat butter in a large bowl until pale, gradually adding icing sugar and milk until combined and thick.
Step 5 of 8
Stack the cake disks with a thin layer of icing (1cm) between each. Spread remaining icing over the top and sides of cake stack then smooth over with a palette knife.
Step 6 of 8
Refrigerate to harden the icing.
Step 7 of 8
To dececorate: Use black fondant to create eyes and lashes.
Step 8 of 8
Make Bunny ears from white and pink cardboard (using the White Wings stencil) and attach with bamboo skewers. Insert bunny ears into the top of the cake.
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