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Lemon Cake with a Fudge Bunny Centre
6
Lindt Excellence 70%
30-45 minutes
Medium

Wow your friends and family with this lemon cake with a bunny surprise!

  • 180g Butter, unsalted
  • 180g Caster sugar
  • 2 Lemons, zest only
  • Pinch of salt
  • 4 Eggs
  • 180g Plain flour
  • 1  1/2 tsp Baking powder
  • 80g Lindt Excellence 70%, chopped
  • A little plain flour
  • 80ml Lemon juice
  • 80g Icing sugar
1

For the Chocolate Fudge Centre

Preheat the oven to 175⁰C

2

Combine the butter and dark brown sugar and mix until pale

3

Add eggs one at a time, mixing well after each addition

4

Sift together the flour and cocoa and gently mix into the butter mixture

5

Add the melted chocolate

6

Scrape down the sides and stir in the finely chopped chocolate

7

Spread the mixture onto a tray lined with baking paper

8

Bake for 15 minutes or until a dry skin forms but the centre remains soft

9

Set aside to cool slightly and then place in the freezer for 30 minutes

10

Using an Easter themed cookie cutter of your choice, cut out shapes and place them on top of each other, forming an Easter themed log

11

Place in the freezer until the lemon cake is ready

12

For the Lemon Cake

Cream the butter, sugar, lemon zest and salt until light and pale.

13

Add the eggs one at a time, mixing well after each addition.

14

Sift together the flour and the baking powder and mix into the butter mixture.

15

Lastly, mix the chocolate chunks with a little flour which prevents them from sinking and then mix through the cake batter.

16

To put the cake together, grease a 19 cm cake tin and place the chocolate fudge log standing up in the centre of the cake tin.

17

Gently place the lemon cake batter around the fudge cake being careful not to move the chocolate centre.

18

Bake at 180⁰C for around 30 minutes or until a skewer comes out clean.

19

Finishing with the Syrup

Mix together the lemon juice and the icing sugar to create a syrup.

20

Using a skewer pierce some holes and brush the hot cake with the lemon syrup.

Set aside to cool.

21

Top with some chocolate ganache and a little lemon zest for an extra indulgent Easter treat.