Chocolate cake

1. Preheat the oven to 180°C, grease the baking tin with margarine and dust with plenty of flour.
2. Mix the liquid margarine with the eggs and add the vanilla extract.
3. Take another mixing bowl and add the self-raising flour along with the Zùsto and cocoa powder. Mix with a spoon and add another pinch of salt.
4. Add the flour mixture spoon by spoon into the margarine mixture and continue to mix it until a smooth batter is formed.
5. Pour the mixture into the baking tin and bake for 20 to 30 minutes in the preheated oven. With a cake stick or skewer to see if the cake is ready (it should come out clean).
6. Remove the cake from the oven and allow to cool for 15 min before removing it from the cake tin. Allow the cake to cool completely before pressing out the rabbit shapes. My cake hadn’t actually risen enough to be able to press out the rabbit shapes straight away. So I cut the top flat and pushed the rabbit shape into it along the top (I had 3 ‘thick slices’ of rabbit).

Vanilla cake

1. Preheat the oven to 180°C, grease the baking tin with margarine and dust with plenty of flour.
2. Mix the liquid margarine with the eggs and add the vanilla extract.
3. Take another mixing bowl and add the self-raising flour along with the Zùsto and cocoa powder. Mix with a spoon and add another pinch of salt.
4. Add the flour mixture spoon by spoon into the margarine mixture and continue to mix it until a smooth batter is formed.
5. Pour batter into the base of the baking tin and arrange the bunnies in the middle and right next to each other (so that they “stick” to each other). Pour the rest of the vanilla batter along the sides first (so the bunnies stay straight). Pour the last part of the batter over the bunnies.
6. Bake the cake for +/- 40-50 min in the preheated oven. Prick it with a cake stick or skewer to check if the cake is cooked properly.
7. Allow to cool for 15 mins before removing the cake from the mould.

Enjoy!