Chocolate Mousse Bunny Cake

This chocolate mousse bunny cake recipe makes a cute bunny from a chocolate cake mix, chocolate mousse frosting, candy eyes and nose, and paper ears.

• Preparation Time: 60 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 35 mins
• Calories: 511 Calories

Ingredients

• 3 eggs
• 1 (18.25 ounce) package devil's food cake mix
• 1 (14 ounce) can sweetened condensed milk
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 tablespoon unsweetened cocoa powder, or as needed
• 2 (1 ounce) squares unsweetened baking chocolate, chopped
• 1 cup heavy whipping cream, chilled
• 1 (1.5 ounce) bar chocolate, grated
• 3 small jelly beans
• 0.33333334326744 cup vegetable oil
• 1.25 cups water
• 0.25 cup cold water

Recipe Instructions

Step 1

Refrigerate cake until ready to serve.

Step 2

Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.

Step 4

Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.

Step 5

Bake in the preheated oven until cake springs back when lightly touched, and a toothpick inserted into center comes out clean, 30 to 35 minutes.

Step 6

Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.

Step 7

Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.

Step 8

Place baking chocolate in a microwave-safe bowl. Microwave on high power until chocolate is slightly warm, about 1 minute. Continue to microwave in 20-second intervals, stirring after each interval, until chocolate melted.

Step 9

Stir melted chocolate and condensed milk together in a large bowl until well combined; whisk in pudding mix and ¼ cup water until thick and smooth, about 1 minute. Cover the bowl; refrigerate, at least 30 minutes.

Step 10

Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.

Step 11

Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.

Step 12

Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.

Step 13

Cut a small wedge from top of cake, about ⅓ of the way up, to form a head. Attach wedge to bottom of cake (opposite the head) using toothpicks to make a tail.

Step 14

Generously frost cake; sprinkle with grated chocolate for fur.