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.