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Chocolate Mousse Bunny Cake
Chocolate Mousse Bunny Cake
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
195 minutes
Delicious devil's food bunny cake with fluffy chocolate frosting, decorated with cute bunny features using cardboard ears and jelly bean eyes and nose.
Ingredients:
  • 1 tablespoon unsweetened cocoa powder, or as needed
  • 1 (18.25 ounce) package devil's food cake mix
  • 1.25 cups water
  • 0.33333334326744 cup vegetable oil
  • 3 eggs
  • 2 (1 ounce) squares unsweetened baking chocolate, chopped
  • 1 (14 ounce) can sweetened condensed milk
  • 0.25 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
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Prepare your 10-inch round cake pan by greasing it and then dusting it with unsweetened cocoa powder.
  • Combine cake mix, 1 1/4 cups water, vegetable oil, and eggs in a large bowl until well mixed. Use an electric mixer on medium speed to beat until batter is smooth, about 2 minutes.
  • Transfer the batter into the greased cake pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until the cake top springs back when lightly pressed and a toothpick inserted into the middle comes out clean.
  • Chill a stainless steel bowl and beaters in the refrigerator for at least 20 minutes before using.
  • Allow the cake to cool in the pan on a wire rack for 15 minutes before transferring to cool completely.
  • Microwave unsweetened baking chocolate in a microwave-safe bowl on high power for 1 minute until slightly warmed. Stir every 20 seconds until chocolate is smooth and melted without any lumps.
  • Combine melted chocolate and sweetened condensed milk in a large bowl, stirring until fully mixed. Whisk in 1/4 cup water and instant chocolate pudding mix until smooth and thick, about 1 minute. Cover and chill the pudding mixture for at least 30 minutes until cold.
  • In a chilled stainless steel bowl with chilled beaters, whip cream until stiff peaks form, about 2 minutes. Use a cloth if needed to keep the bowl cool.
  • Take the chilled chocolate pudding mixture out and gently combine it with whipped cream until smooth to create a light and airy chocolate frosting.
  • Split the cake in half and place the halves together on a serving platter with the cut sides facing down and rounded sides facing up. Use a dollop of frosting to secure the halves together, if necessary.
  • To create a distinct head shape, carve a small wedge out of the edge of the cake halves, about one-third of the way up.
  • Secure the wedge to the bottom of the cake with toothpicks, creating a tail at the opposite end from the head.
  • Spread a lavish layer of the delectable chocolate cream frosting over the cake.
  • Cover the entire cake generously with grated chocolate to create a furry look. Position jelly beans on the front of the cake to form the eyes and nose.
  • Create 2 large ear shapes from brown construction paper, and 2 smaller ear shapes from pink construction paper. Assemble to form the ears and place them into the top of the head.
  • Chill the cake until you're ready to indulge.

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