Bunny SIDE UP

Easter Sunday lunch is a special occasion, so you’ll want to serve a dessert that’s a fitting finale. Why not pull a rabbit out of the hat, so to speak, with this indulgent salted caramel chocolate cake that’s so simple to decorate – just dust over the bunny stencil with CSR Pure Icing Sugar.

SALTED CARAMEL CHOCOLATE CAKE SERVES 8

175g unsalted butter, softened 175g CSR Brown Sugar ¾ cup (255g) dulce de leche (a thick caramel made from condensed milk – from gourmet food shops) 2 tsp vanilla bean paste 2 eggs, plus 1 egg yolk 2 cups (300g) self-raising flour, sifted 2/ 3 cup (165ml) buttermilk, at room temperature Chocolate meringues, to serve

CHOCOLATE ICING

500g cream cheese, at room temperature 75g unsalted butter, softened ¼ cup (25g) cocoa, plus extra to dust 1 cup (120g) CSR Pure Icing Sugar, sifted,

plus extra 2 tbs to dust

Preheat oven to 160°C. Grease 2 x 18cm round cake pans and line with baking paper. Using a stand mixer fitted with the paddle attachment, beat butter and CSR Brown Sugar on medium until thick and pale. With the motor running, gradually add dulce de leche, vanilla and 2 tsp salt flakes. Add eggs, 1 at a time, beating well after each addition, and egg yolk. Reduce speed to low and add one-third flour, then one-third buttermilk. Repeat, alternating between flour and buttermilk, until mixture is smooth and combined. Divide between cake pans and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pans for 10 minutes, then turn out onto a wire rack to cool completely.

For the chocolate icing, place cream cheese and butter in a stand mixer fitted with paddle attachment and beat on medium until fluffy. Reduce speed to low and gradually add cocoa and CSR Pure Icing Sugar, beating until smooth.

Trim the cakes to level the tops. Place one cake on a cake stand and spread with half the icing. Top with second cake and remaining icing. Place stencil over cake, then sift extra CSR Pure Icing Sugar over stencil. Lift off to reveal the bunny. Dust meringues with extra cocoa, place around the top of the cake, and serve immediately.