We set our clever friends @youmothersupper an Easter challenge to fill one of our Rabbit & Cabbage trays with something delicious and THEY DID NOT DISAPPOINT! ⁠Look at those halved creme eggs. Yum!
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Here is their recipe for this fun creation. We think it would be great to make with the kids over the holidays. ⁠

INGREDIENTS FOR THE CAKE

50g good-quality cacao powder

200g softened salted butter

200g golden caster sugar

4 eggs

200g self raising flour

1tsp baking powder

1 tbsp whole milk

1 tsp vanilla essence 

INGREDIENTS FOR DELICIOUS CHOCOLATE TOPPING

150 g icing sugar

50 g butter

1 tbsp cacao powder

½ tsp vanilla essence

1tbsp whole milk

Your favourite Easter treats… eg mini eggs, halved creme eggs, crushed chocolate flakes.

INGREDIENTS FOR THE ICING SPLASH

25g icing sugar

1tsp water

Drop of colouring of choice 

20 × 20-cm or 8 x 8-in cake pan, greased and lined with baking parchment. 

METHOD

Preheat the oven to 170°C .

Cream the butter and sugar until pale. Add the eggs, one by one, taking care they are completely incorporated.

In a bowl, sift together the flour, cacao & baking powder. Add to the egg mixture folding in gently, taking care to ensure everything is well incorporated – but do not overmix or you will end up with a heavy cake.

Pour the batter into the prepared cake pan and bake in the middle of the preheated oven for 20minutes or until a skewer inserted comes out just clean. When the cake is done, cool slightly in the pan then transfer to a wire rack and leave to cool completely.

To make the topping, combine all the ingredients in a saucepan over a low heat and let melt and combine.

Put the cake on your Thornback & Peel Rabbit & Cabbage large tray

Pour and spread over the cooled cake. 

To make the icing splash combine all ingredients together. 

Dip a pastry brush in and flick & spray over the cake. 

To finish top with all your favourite Easter treats before the chocolate topping and icing cools.

Delish!

With a big thank you to Annabel from Mother Supper for accepting the challenge, creating the recipe and taking such gorgeous photographs.