
Chocolate Mousse Bunny Cake
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Description
I have seen recipes for bunny cakes, but none that are made without coconut. So I put new spin on an old tradition and started a new tradition out of imagination and a love of chocolate that has been enjoyed and savored by family and friends....Enjoy!
Ingredients
- 1 tablespoon unsweetened cocoa powder, or as needed
- 1 (18.25 ounce) package devil's food cake mix
- 1 ¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 2 (1 ounce) squares unsweetened baking chocolate, chopped
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup cold water
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup heavy whipping cream, chilled
- toothpicks
- 1 (1.5 ounce) bar chocolate, grated
- 3 small jelly beans
- construction paper
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Grease a 10-inch round cake pan and dust with unsweetened cocoa powder.
- 3. Stir cake mix, 1 1/4 cup water, vegetable oil, and eggs in a large bowl until moistened. Beat with an electric mixer on medium speed until batter is smooth, 2 minutes.
- 4. Pour batter into the prepared cake pan.
- 5. Bake in preheated oven until the cake top springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, 30 to 35 minutes.
- 6. Place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.
- 7. Cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.
- 8. Place unsweetened baking chocolate into a microwave-safe bowl and heat in microwave on high power until chocolate is slightly warmed, about 1 minute. Continue to heat chocolate in 20-second intervals, stirring after each interval, until chocolate is melted and free of lumps.
- 9. Stir melted chocolate with sweetened condensed milk in a large bowl until thoroughly combined; whisk in 1/4 cup water and instant chocolate pudding mix until thickened and smooth, about 1 minute. Cover bowl and chill pudding mixture until cold, at least 30 minutes.
- 10. Whip cream in the chilled stainless steel bowl with chilled beaters until the cream holds stiff peaks, about 2 minutes. If necessary, use a cloth to touch the steel bowl to avoid warming the bowl.
- 11. Remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.
- 12. To assemble the cake, cut the cake into 2 equal halves and place the halves together on a cake serving platter with the cut sides down, and rounded sides up. If needed, glue the two cake halves together with a smear of frosting.
- 13. Cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.
- 14. Attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.
- 15. Generously frost the cake with the chocolate cream frosting.
- 16. Sprinkle the whole cake with grated chocolate for fur. Place jelly beans on front of head to make eyes and nose.
- 17. Cut 2 large ear shapes from brown construction paper. Cut 2 smaller ear shapes from pink construction paper for the insides of the ears. Fold together to make the ears and insert into top of the head.
- 18. Refrigerate the cake until ready to serve.
Nutrition Facts
serving: 1 bunny cake
calories: 510.5 kcal
carbohydrates: 60.7 g
protein: 9 g
saturated fat: 12.3 g
cholesterol: 94.1 mg
sodium: 517.7 mg
fiber: 1.6 g
sugar: 45.1 g
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