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Chocolate Mousse Bunny Cake

I created this chocolate mousse bunny cake recipe without coconut from my imagination and love for chocolate, putting a new spin on an old tradition. This cake has been enjoyed and savored by family and friends.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 2 hours 20 minutes
Servings 12 people

Equipment

  • 1 Electric Mixer with chilled beaters for cream
  • 1 10-inch Round Cake Pan
  • 2 Large Mixing Bowls one for batter, one for mousse base
  • 1 Wire Cooling Rack
  • 1 Microwave-Safe Bowl for melting chocolate

Ingredients
  

Main

  • 1 tablespoon unsweetened cocoa powder or as needed
  • 1 15.25 ounce package devil's food cake mix
  • 1 cups water
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 2 1 ounce squares unsweetened baking chocolate, chopped
  • 1 14 ounce can sweetened condensed milk
  • 1 3.9 ounce package instant chocolate pudding mix
  • ¼ cup cold water
  • 1 cup heavy cream chilled
  • 1 1.5 ounce bar chocolate, grated
  • 3 small jelly beans

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.
  • 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.
  • 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.
  • Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.
  • Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.
  • 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.
  • 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.
  • Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.
  • Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.
  • Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.
  • 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.
  • Generously frost cake; sprinkle with grated chocolate for fur.
  • Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.
  • Refrigerate cake until ready to serve.

Notes

Cooling is Key: Ensure the cake is completely cooled on a wire rack before attempting to cut or frost. Warm cake will cause the mousse frosting to melt, leading to a messy presentation and compromised texture.Mousse Mastery: Chilling your mixing bowl and beaters thoroughly before whipping cream is non-negotiable for achieving stable stiff peaks. When folding the whipped cream into the chocolate pudding base, use a gentle hand to preserve the mousse's light, airy texture. Overmixing will deflate it.Chocolate Quality: The flavor of your baking chocolate significantly impacts the final mousse. Opt for a good quality unsweetened chocolate for a deeper, richer taste.Shaping & Stability: For cleaner cuts when shaping the bunny, use a long, serrated knife. When attaching the tail, use minimal frosting to secure it, and be mindful of toothpick placement, ensuring they are easily identifiable and removed before serving. For edible ears, consider thin chocolate wafers or tempered chocolate cutouts.