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Easter Cake
Easter Cake
4.8
2 Reviews.
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Last Eastern my kids asked if we could make a chocolate cake decorated with bunnies. Together we came up with this wonderful chocolate creation. A chocolate moist cake filled with chocolate and raspberry mousse. Decorated with chocolate eggs and easter bunnies, and chocolate fingers nicely surrounding the cake. The kids were so proud when serving it to the rest of the family.

Ingredient List for 12 servings:
Button Cake bottom
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40 gr Cacao powder
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180 gr Flour
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1 teaspoon Baking soda
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1 teaspoon Baking powder
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200 gr Sugar
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1 Egg
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75 gr Butter
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1 teaspoon Vanilla sugar
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150 ml Milk
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100 ml Water

Button Chocolate filling
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200 gr Chocolate
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300 gr Cream cheese
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150 gr Soft butter
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100 gr Icing sugar

Button Raspberry filling
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100 gr Raspberry jam
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300 gr Cream cheese
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100 ml Whip cream

Button Topping
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300 ml Whip cream
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1 teaspoon Vanilla sugar
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150 gr Chocolate eggs
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5 Chocolate bunnies
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250 gr Chocolate fingers

Oven temperature:
175 degrees Celcius
Instructions:
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Start by making the cake bottom.
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Preheat the oven at 175 degrees Celsius.
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Melt the butter in a casserole.
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Add the water, milk, vanilla sugar and egg, mix well.
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In a bowl mix the cacao powder, flour, sugar, baking powder and baking soda.
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Add to the casserole and stirring gently to a smooth batter.
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With a baking paper cover a round baking form approximately 20 cm in diameter.
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Pour the batter in the form and place in the lower part of the oven. Bake for 30 minutes.
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Take out the cake and let it cool down.
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Sprinkle the icing sugar in the mixture and fold gently together.
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Place cold for 1 hour.
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Time to make the raspberry filling. Start by whipping the whip cream.
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Mix the whip cream and the jam.
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Mix in the cream cheese.
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Divide the cake in 3 layers.
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Place the bottom piece on the serving plate you're going to serv it on.
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Spread evenly the chocolate filling on the bottom layer.
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Place the middle layer on top.
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Spread evenly the raspberry filling on the middle layer.
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Place the top layer on.
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Time to decorate the cake. Whip the cream and the vanilla sugar together.
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Cover the cake all over with the whip cream.
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Place the chocolate fingers as a fence around the cake.
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Place evenly the chocolate eggs and chocolate bunnies on top of the cake.
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It's nice to place a ribbon around the cake. It's both for decoration but also to keep the chocolate fingers from falling off.
A selection of recipes from the same country.
This recipe is from United Kingdom
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