Easter Chocolate Carrot Cake Recipe

Ingredients

Icing:

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 1 cake

Cake: Place 15 mL oil in a small saucepan along with the 120g 70% chocolate. Gently heat until chocolate is melted.
Combine the remaining oil, eggs, sugar and the chocolate mixture in the bowl of an electric mixer. Give it a quick stir to help dissolve the sugar.
In a separate bowl, stir the flour with the baking soda, baking powder, cinnamon and salt. Slowly beat into the wet mixture.
Stir in the carrots, walnuts, macadamia nuts and cognac. Stir in the 180g 70% and milk chocolate chunks.
Divide the batter evenly between three 8-inch greased and lined cake pans. Bake for 30 minutes or until a tester comes out clean when inserted into the centre of the cake. Transfer to a wire rack to cool completely.
Icing: Place the cream cheese, lemon juice and zest in the bowl of an electric mixer. Beat until creamy. Mix in the melted White Lindor Truffles. Chill in the refrigerator until set.
Spread the icing over the top of each layer. Place the bottom layer on a cake stand and top with remaining iced cakes.
Finishing touches: Top the iced cake with some roasted mixed nuts, Lindt Gold Bunnies or Lindor Eggs, chocolate curls or a dust of icing sugar.