Preheat oven to 350F. Mix all Dry cake ingredients in a bowl. Mix all Wet cake ingredients in a separate smaller bowl.

Add wet mixture into dry and stir till just combined. Pour into three parchment lined and greased 9 inch baking pans. Bake cake until inserted toothpick comes out clean, about 30 min.

Let cake cool at room temperature or in the fridge. Meanwhile make the frosting by combining frosting materials and beating until smooth with electric mixer.

Once cake is cool, torte cake and stack by using frosting in between layers as glue.

Crumb coat cake and put in fridge for 30 minutes for frosting to harden and seal crumbs in. Remove from fridge and apply extra frosting.

Add 1/2 of the remaining frosting to a pipping bag fitted with a 1A tip and pipe the curved streaks on the top of the cake. Add the last 1/2 of the frosting to a pipping bag fitted with the 5A tip and pipe the swirl border. To make border, Pipe an S at the base of the cake. Pipe the next S so the top of the S is nested in the bottom of the last S.

Melt 1 cup of chocolate. Let it cool a little (but still liquid) and add to a pipping bag fitted with the 3A tip. Pipe swirls on a cookie sheet lined with parchment paper. Pipe slow to let the swirl reach proper thickness. (Pipping too fast drags the swirl out so it is thinner). On the same cookie sheet, make a series of dots going from large to small size using the same tip. Put cookie sheet with swirls and dots in freezer to harden for about 45 minutes or overnight.

Using a curved surface, add two pieces of parchment paper to the curves that bend in. Take a wide paintbrush, and dip it in melted chocolate. Brush on a thick layer in the shape of bunny layers. Let harden in freezer at least 1-2 hours.

Once all the chocolate has hardened, peel off wax paper and decorate on cake. Add fruit.

(Optional) Boil apricot preserves and water on stove until most of the apricot is melted in the water. Brush the glaze onto fruit, and drizzle powdered sugar on top of fruit. Refer to this post for pictures and more details about making fruit glaze.