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Sunday, April 17, 2016

Chocolate Mousse Bunny Cake

Ingredients

  • Servings: 1
  • 1 tablespoon unsweetened cocoa powder, or as needed
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 (1 ounce) squares unsweetened baking chocolate, chopped
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 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

Recipe

    Cook Time: 30 mins Ready Time: 3 hrs 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • grease a 10-inch round cake pan and dust with unsweetened cocoa powder.
  • 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.
  • pour batter into the prepared cake pan.
  • 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.
  • place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.
  • cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.
  • 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.
  • 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.
  • 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.
  • remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.
  • 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.
  • cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.
  • attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.
  • generously frost the cake with the chocolate cream frosting.
  • sprinkle the whole cake with grated chocolate for fur. place jelly beans on front of head to make eyes and nose.
  • 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.
  • refrigerate the cake until ready to serve.

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