Instructions

  1. Cut the sponge cake into two equal parts.

  2. Soak the first sponge cake layer with Tres Leches UHT Chantilly syrup.

  3. Fill with a light layer of Chocolate Chantilly Top Cream.

  4. Pipe a spiral of Dark Ganache and add chopped Turín chocolate bunny pieces.

  5. Fully soak the second sponge cake layer with Tres Leches UHT Chantilly syrup.

  6. Cover the entire cake evenly with Chocolate Chantilly Top Cream.

  7. Sprinkle grated Turín chocolate bunny around the edge of the cake.

  8. Decorate the top with two Turín chocolate bunnies.

BUNNY CAKE

Ingredients

BASE

 Ingredients  Quantity
 Chocolate sponge cake  600g
 3-milk syrup (Tres Leches syrup)  600g

FILLING

 Ingredients  Quantity
 Chocolate Chantilly Top Cream  90g
 Turín chocolate bunnies, chopped  90g
 Dark Chantilly Ganache  40g

COVERING

 Ingredients  Quantity
 Chocolate Chantilly Top Cream  180g

DECORATION

 Ingredients  Quantity
 Chocolate Chantilly Top Cream  90g
Turín chocolate bunny  30g

Instructions

  1. Cut the sponge cake into two equal parts.

  2. Soak the first sponge cake layer with Tres Leches UHT Chantilly syrup.

  3. Fill with a light layer of Chocolate Chantilly Top Cream.

  4. Pipe a spiral of Dark Ganache and add chopped Turín chocolate bunny pieces.

  5. Fully soak the second sponge cake layer with Tres Leches UHT Chantilly syrup.

  6. Cover the entire cake evenly with Chocolate Chantilly Top Cream.

  7. Sprinkle grated Turín chocolate bunny around the edge of the cake.

  8. Decorate the top with two Turín chocolate bunnies.