This is ideal cake to make for Easter. The pink rabbit only brings the magic with it for Easter. Although I made it for Christmas as well, and instead of Rabbit added only gold dust. The cake is very rich and dense but extremely delicious. There is nothing not to like, chocolate brownie and peanut butter!
- 275g (9 1/2 oz) good quality dark chocolate (at least 55% cocoa solids)
- 225g (8oz) butter
- 400g (14oz) caster sugar
- 5 free-range eggs, beaten
- 1/2tsp vanilla extract
- 200g (7oz) plain flour
for the peanut butter frosting
- 400g (14oz) full fat Philadelphia cream cheese
- Peanut butter
- 5 heaped tsbp icing sugar
- 50g (5oz) melted dark chocolate and a handful honey-roasted peanuts, chopped, to decorate
you will need
2 x 20cm (8in) sandwich tins, oiled and bottom lined
1. Heat the oven to 180C, 160C fan, 350F, gas 4. For the cake melt the chocolate and butter over a low heat and allow to cool for a few minutes, before stirring in the sugar. Add the eggs and vanilla a little at a time, stirring well. Don’t worry if it splits, it will come back together when you add the flour . Fold in the flour in batches and stir in 1/2 tsp salt. Divide between the tins and cook for 20 to 25 min, until a skewer inserted into the cakes comes out with only a few crumbs.
2. Remove the cakes from the oven and cool in the tins for a few minutes. Turn out on to a wire rack to cool completely.
3. Now make the frosting. Beat the cream cheese and icing sugar together until smooth, then stir through the peanut butter until completely incorporated. Don’t over stir it as it will split. If it looks like it’s going to split, add a little cold water and stir.
4. To assemble, place one of the cakes top down on a platter, spread with half the frosting then add the other cake top side up and spread with the remaining frosting.
5. Roll out the icing, the colour of your own choice, place over the cake. I made the rabbit out if fondant.
This cake needs to be kept cool before serving.