175g/6oz softened unsalted butter<br />
175g/6oz caster sugar<br />
170g/6oz self-raising flour<br />
3 large eggs<br />
2 tbsp milk<br />
½ tsp baking powder<br />
grated zest of 1 orange<br />
2 tbsp cocoa powder10g/¼oz softened unsalted butter<br />
175g/6oz icing sugar<br />
2 tbsp cocoa powder<br />
1 tbsp milk<br />
30g/1¼oz plain dark chocolate,<br />
melted and cooled<br />
15 chocolate Easter bunnies <br />
chocolate mini eggs, to decorate<ol>
<li>Preheat the oven to 160°C/325°F/Gas 3 and line a 23cm/9in deep cake tin with baking parchment.</li>
<li>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.</li>
<li>Add the orange zest to one bowl and the cocoa powder to the other and fold into each cake batter thoroughly.</li>
<li>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.</li>
<li>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.</li>
<li>Remove from the oven and leave to cool on a wire rack.</li>
<li>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.</li>
<li>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.</li>
</ol>
Bunny Marble Cake
Have your family hopping to the table for a slice of this impressive Easter cake. This seasonal showstopper is deceptively simple, so little hands can help create it.
