Ingredients

For the cake (Recipe makes one cake. You will need to make a second cake for this recipe)

1 cup self rasing flour sifted

1/3 cup cocoa, sifted

1 cup caster sugar

1/3 cup butter, soften

1/2 cup milk

1 tsp vanilla paste

2 eggs (lightly beaten)

For the filling

750g mascarpone cheese

200ml double cream

50g icing sugar

1 tsp vanilla paste

1 Cadbury flake chocolate, crumbled

125g Cadbury Mini Eggs Bag

5-6 Cadbury hollow eggs

Lindt Milk Chocolate Easter bunny

Method

Preheat oven to 180c/350f.  Line two 24cm cake tins with baking paper and set aside.

Place all ingredients for the cake into a bowl and using a mixer to mix for 2-3 minutes until well incorporated.

Pour cake batter into one of the prepared baking tins. As you will need two round pieces of cake, you will need to repeat the process of making the cake mixture and pouring it into the second prepared baking tin.

Place both cakes tins into the oven and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre. Remove from the oven and allow to cool completely before adding the mascarpone cream.

To prepare the mascarpone cream center, add all the ingredients into a bowl and beat on a medium heat until well incorporated.

Secure the first cake to a cake stand base with a little mascarpone cream. Spread half the mascarpone cream filling to the top of the cake, making sure that you spread it evenly to the edge.

Add the second cake to the top and with the remaining mascarpone cream filling, cover the entire cake from the top to the sides, making sure that it is covered and filling in any gaps.

Decorate with Lindt Milk Chocolate Easter bunny in the centre, cadbury hollow eggs, cadbury mini eggs and cadbury chocolate flake sprinkled over the top.

Buon Appetito!