Easter Bunny Triple Chocolate Cake

This is a fun cake to make with buttercream and a delicious gluten-free base. I just made a rabbit template and used chocolate shavings for shading.

Looking for more cake recipes? Check out my others here.

For the gluten free base:

340g ground almonds

6 tbsp raw cacao powder

2 tsp instant coffee

10 medium eggs, separated: 1 bowl with 7 yolks + 3 whole eggs / one bowl with 7 whites

260g caster sugar

1 tsp vanilla extract

Pinch of salt

Dark choc:

200g melted dark choc

1 tbsp Grand Marnier

170g soft butter

Milk choc:

70g melted milk choc

80g soft butter

White choc:

50g melted white choc

50g soft butter

1/2 tsp vanilla extract

Pinch salt

Extra chocolate for making choc shavings

Cocoa for dusting

Preheat the oven to 170C degrees and line 2 10inch cake tins with baking parchment.

Whip the egg whites until fluffy and add sugar until just combined.

In a separate bowl, add almonds, coco and coffee together.

Add yolks and 3 whole eggs into a large bowl.

Slowly add the dry ingredients to yolks.

Start adding in some whites to loosen. Fold in all whites.

Divide between tins and bake for 20-25mins.

When cool, use a template to cut out rabbit shape. Beat together the 3 different icings separately until fluffy. Ice up the bunny!

Watch me make the recipe here.