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Ingredients
Marble Cake
175g/6oz softened unsalted butter
175g/6oz caster sugar
170g/6oz self-raising flour
3 large eggs
2 tbsp milk
½ tsp baking powder
grated zest of 1 orange
2 tbsp cocoa powder
175g/6oz caster sugar
170g/6oz self-raising flour
3 large eggs
2 tbsp milk
½ tsp baking powder
grated zest of 1 orange
2 tbsp cocoa powder
Icing and decoration
10g/¼oz softened unsalted butter
175g/6oz icing sugar
2 tbsp cocoa powder
1 tbsp milk
30g/1¼oz plain dark chocolate,
melted and cooled
15 chocolate Easter bunnies
chocolate mini eggs, to decorate
175g/6oz icing sugar
2 tbsp cocoa powder
1 tbsp milk
30g/1¼oz plain dark chocolate,
melted and cooled
15 chocolate Easter bunnies
chocolate mini eggs, to decorate
Method
- Preheat the oven to 160°C/325°F/Gas 3 and line a 23cm/9in deep cake tin with baking parchment.
- Put the butter, caster sugar, flour, eggs, milk and baking powder in a mixing bowl and whisk using an electric hand-held whisk until well combined (or use a stand mixer). Divide the mixture equally between 2 bowls.
- Add the orange zest to one bowl and the cocoa powder to the other and fold into each cake batter thoroughly.
- Put spoons of each of the cake batters into the lined tin in alternate-colour blobs, then create a marble effect by swirling a skewer through the mixtures.
- Bake in the oven for 35 minutes until the cake is well risen and coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean.
- Remove from the oven and leave to cool on a wire rack.
- To make the icing, beat the butter, icing sugar, cocoa powder and milk together in a bowl until light and fluffy. Stir in the melted chocolate until well combined.
- Put the cooled cake on a cake stand. Spread the icing over the top and down the sides. Arrange the bunnies around the edge of the cake and the chocolate eggs on top. Tie a bow around the bunnies, if necessary, to help hold them in place.
