My Christmas and Easter Lamb

So the story of this lamb mold started last Easter when Kenton and I ate pizza for Resurrection Sunday and it was the most depressing thing ever. 

-"We need traditions!", I told him.  

So I went back into Pinterest and looked into my Easter pins and found this awesome lamb cake so my friend Cristina, brought it all the way from me from the USA.

25 bucks is a great investment for this mold! and I thought: why not use it for Christmas? At the end of the day we celebrate the birth of the Lamb of God, so I made it of chocolate. 

And here is the winner recipe that rocked my world. A heavy, very chocolaty cake. I followed the recipe that cake with the mold, but then added a ton of dutch cocoa. YUUUUUUM you all. This recipe is a keeper, even my mom agreed.

 

INGREDIENTS

-1/2 cup of butter, 115 grams 

-2 eggs

-3/4 cup of buttermilk

-1 tsp baking soda

-1+1/2 tsp of baking powder

-2 cups of flour, 240 grams.

-100 grams of chocolate 70%.

-4 tablespoons of Dutch cocoa.

-1 cup of white sugar, 200 grams.

STEPS:

1. Mix butter and sugar and vanilla and eggs until light and fluffy with mixer.

2. Now add to the mix, the dry ingredients: flour, baking powder, baking soda.

3. Then add the 100 grams of chocolate melted (in the microwave will do), the buttermilk and then the cocoa powder

4. Butter the mold well, with a lot of butter and then sprinkle with a lot of flour. This is key for your lamb to work well. 

5. Bake in 180 degrees for about 40 minutes.

6. Let it cool off for a long time! and then sprinkle it with powder sugar. Wow. Gorgeous lamb.

The mold is from Nordic Ware Spring by the way. And the blueberry recipe lamb is from my blueberries muffins.