Moist and Fluffy Easter Chocolate Cake

Preheat your oven to 180°. Then, grease and line a deep cake tin. Sieve the flour and cocoa together into a bowl.

In a separate bowl, beat the butter and sugar until light and fluffy. Add one egg at a time and milk to the creamed butter and sugar with a little flour/cocoa mix. Then, beat in between each addition. Fold in the remainder of the flour and cocoa together with the vanilla extract.

Pour the mixture into the lined cake tin and bake in the oven for 40 minutes. Leave the cake to cool before turning it out on a rack to completely cool.

Melt the white chocolate and cream in a bowl over a pan of hot water, stirring occasionally. Once melted, stir gently and leave the cool and thicken. Cut the cake into two even layers, then spread the filling onto one half.

Melt the dark milk chocolate and cream in a bowl over a pan of hot water, stirring occasionally. Once melted, stir gently, leave the cool and thicken slightly before spreading it onto the cake, covering it completely.

Whilst the icing is still wet, stick the KitKat biscuits around the outer side of the cake and fill the top with mini eggs.

To make the bunny, roll some white sugar paste icing into a ball and then use a knife to slice it in half. This will form the bunny's bottom. Roll a smaller ball of white sugar paste icing for the tail and use scissors to snip to give the effect of fur.

To make the feet, roll out two evenly sized sausage-shaped rolls of white sugar paste icing and flatten them to make them look like feet. Roll out tiny balls of pink sugar paste icing for the balls of the feet and flatten them. Secure these on to feet with water.

Place the bunny in the centre of the cake. Serve and enjoy!