Chocolate Mousse Bunny Cake
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
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
4
Beat with an electric mixer on medium speed until batter is smooth, 2 minutes
5
Pour batter into the prepared cake pan
6
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
7
Place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes
8
Cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely
9
Place unsweetened baking chocolate into a microwave-safe bowl and heat in microwave on high power until chocolate is slightly warmed, about 1 minute
10
Continue to heat chocolate in 20-second intervals, stirring after each interval, until chocolate is melted and free of lumps
11
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
12
Cover bowl and chill pudding mixture until cold, at least 30 minutes
13
Whip cream in the chilled stainless steel bowl with chilled beaters until the cream holds stiff peaks, about 2 minutes
14
If necessary, use a cloth to touch the steel bowl to avoid warming the bowl
15
Remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting
16
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
17
If needed, glue the two cake halves together with a smear of frosting
18
Cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head
19
Attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail
20
Generously frost the cake with the chocolate cream frosting
21
Sprinkle the whole cake with grated chocolate for fur
22
Place jelly beans on front of head to make eyes and nose
23
Cut 2 large ear shapes from brown construction paper
24
Cut 2 smaller ear shapes from pink construction paper for the insides of the ears
25
Fold together to make the ears and insert into top of the head
26
Refrigerate the cake until ready to serve