1. Preheat the oven to 175°C
For the Fudge Cake Centre:
2. Combine the butter and dark brown sugar and mix until pale.
3. Add eggs one at the time, mixing well after each addition.
4. Sift Together the flour and cocoa and gently mix into the butter mixture.
To finish the batter:
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 (33x24cm).
8. Bake For 15 minutes or until a dry skin forms but the centre remains soft to touch.
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 a log. (Our Maitre used a bunny head cutter 4cm tall)
11. Place cut outs on top of each other, creating a log that fits the length of the loaf tin (23x12x7 cm)
12. Place in the freezer until vanilla cake mix is ready, (this prevents the centre from overbaking in the second bake)
Tip: the off-cuts of the fudge centre are stunning mixed with vanilla ice cream
For the Vanilla Cake
14. Cream the butter, sugars and salt until light and pale.
15. Add the eggs one at the time, mixing well after each addition.
16. Once incorporated, beat mixture until pale. (about 4-5 minutes)
17. Sift the flour and the baking powder and mix into the butter mixture along with the milk.
18. Mix the chocolate chunks dusted with little flour which prevents them from sinking and then mix through the cake batter.
19. Place the fudge centre standing up into the centre of a greased and baking paper lined loaf tin. (23x12x7 cm)
20. Gently spoon cake batter around the fudge cake being careful not to move the chocolate centre.
21. Bake At 180°C for around 45 minutes or until a skewer comes out clean.
22. Allow to cool slightly in the tin.
23. While cake is baking, boil together all the ingredients for the syrup and set aside.
24. Brush cake with syrup.
25. Cool fully.
26. To serve, top with some chocolate ganache and decorate.