Chocolate Bunny Cake

Within minutes of snapping the last picture, there goes Husby chomping off Bunny’s ear. Savage! Apparently all chocolate bunnies (whether solid chocolate or in cake form) have irresistible ears. I would’ve gone for his tail; but etiquette got the best of me.

DIRECTIONS:

• 1 grease and flour both sides of cake pan. 2 fill one side (w/o vent) nearly full of chocolate cake batter (~3 cups of homemade or cake mix). 3 place on cookie sheet and bake in preheated 375 degree oven for 40 minutes, or until toothpick comes out clean (use vent hole). 4 let cool 5 minutes before carefully removing pans. 5 transfer to a wire rack resting over a cookie sheet, to cool completely. 6 once cooled, spoon chocolate ganache evenly over bunny. spoon additional chocolate to coat the underside slightly. 7 add a jelly bean for the eye. 8 refrigerate until chocolate hardens (chocolate will still be tacky when set, so handle carefully). 9 transfer to a doily lined cake stand 10 garnish with fresh flowers and a velvet bow (use a dab of wet ganache on the backside of bow to act as glue). 11 serve with additional warm ganache and/or whipped cream. ganache: microwave 1 cup heavy whipping cream with 1 and 1/2 cups chocolate chips (combination of both semi-sweet + milk chocolate) for 15 second increments, stirring in-between, until completely melted. let cool to almost room temp before decorating.

 

If you’re scratching your head thinking you recognize him… yes, you saw him HERE. Once I get a silly idea, it’s hard to let it go.

As a side note, this was one of the easiest cakes EVER. No… seriously, though. I thought I was going to have to perform some sort of operation to seal his two halves together. But he comes out whole, ready for dressing in a coat of chocolate (which is even more fool proof than frosting, I tell you).