Chocolate Mousse Bunny Cake Recipe

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Chocolate Mousse Bunny Cake
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Ingredients
14
Count
Nutrition
1926
Calories
Total time
90
Minutes
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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. Beat with an electric mixer on medium speed until batter is smooth, 2 minutes.
  4. Pour batter into the prepared cake pan.
  5. 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.
  6. Place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.
  7. Cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.
  8. 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.
  9. 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.
  10. 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.
  11. Remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.
  12. 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.
  13. Cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.
  14. Attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.
  15. Generously frost the cake with the chocolate cream frosting.
  16. Sprinkle the whole cake with grated chocolate for fur. Place jelly beans on front of head to make eyes and nose.
  17. 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.
  18. Refrigerate the cake until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1926.08 Kcal (8064 kJ)
Calories from fat 1527.32 Kcal
% Daily Value*
Total Fat 169.7g 261%
Cholesterol 677.27mg 226%
Sodium 1035.65mg 43%
Potassium 1332.81mg 28%
Total Carbs 105.58g 35%
Sugars 57.94g 232%
Dietary Fiber 14.26g 57%
Protein 32.83g 66%
Vitamin C 2.1mg 3%
Iron 7.4mg 41%
Calcium 368.5mg 37%
Amount Per 100 g
Calories 225.29 Kcal (943 kJ)
Calories from fat 178.65 Kcal
% Daily Value*
Total Fat 19.85g 261%
Cholesterol 79.22mg 226%
Sodium 121.14mg 43%
Potassium 155.9mg 28%
Total Carbs 12.35g 35%
Sugars 6.78g 232%
Dietary Fiber 1.67g 57%
Protein 3.84g 66%
Vitamin C 0.2mg 3%
Iron 0.9mg 41%
Calcium 43.1mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.9
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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