Chocolate Lamb for Easter

Do you have any Easter tradition? Like a dish you need to make every single year? I decided to make the cake in lamb form a new Easter tradition. This year I am going to serve this chocolate lamb, two years ago I made this lamb from a nut cake. My hubby already requested I make the cake in a lamb mold with this lemon pound cake, so I already have a plan for next year. I am certain that ther are more options, one is also German eggnog. The cake in a lamb mold you see pictured here is a simple chocolate pound cake. If you keep a few things in mind, you will have a wonderful cake that is a real eye-catcher. How about this beauty for Easter?

The volume of this lamb mold is 900 mililiters, this is about half of a typical bundt cake. If you want to use this German eggnog cake as the basis, I would recommend halving the recipe. Half of this lemon yoghurt bundt cake may work in a pinch. Generally speaking, for this lamb mold look for a flour amount of somewhere between 100-130 grams and about 2-3 eggs. This hopefully helps you to break down any recipe you may want to try. Keep in mind, you need a sturdy pound cake as a base. I used a chocolate pound cake as the base. This means first creaming butter with sugar, then adding in eggs, and lastly flour. It doesn’t take that long to prepare or bake, so don’t skip serving this beautiful lamb for your Easter festivities.

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Chocolate Lamb for Easter

Serves: One lamb mold of 900ml volume

Prep Time: 20min – Cooking Time: 45min

This chocolate lamb for Easter consists of a simple pound cake and can be made with additional chocolate chips.

Ingredients

• 120 grams of butter, at room temperature
• 100 grams of regular sugar
• 3 eggs
• 2 tablepsoons of milk
• 100 grams of all-purpose flour
• 20 grams of unsweetened cocoa powder
• 1 teaspoon of baking powder
• Optional: 50 grams of chocolate chips, chopped chocolate, etc.
• Icing sugar for dusting

Instructions

1

Preheat oven to 180 degrees Celsius. Grease and flour your lamb mold (I have this one) thoroughly.

2

Beat the soft butter with the sugar until light and fluffy for a few minutes. Incorporate each egg for at least 30 seconds, then add the milk. Lastly add flour, cocoa, and baking powder and only mix until combined. Fold in chocolate chips if using.

3

First put about two tabelspoons of batter into the head of the lamb. Carefully bang the mold on the counter in order to release any air bubbles and for the batter to properly spread. Now fill the entire mold and spread batter evenly. Bake on lowest rack for about 40-45 minutes, an inserted toothpick should come out clean. While the cake is still hot, wrap a damp towel all around the mold. Wait at least half an hour before disassembling the mold. Let cool completely. Shortly before serving you can dust the lamb with icing sugar. I even snail mailed one. For this I melted 100 grams of chocolate and brushed the entire lamb with it. Then I wrapped in cling wrap. If kept airtight, it will keep for a few days.