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Chocolate Easter Bunny Cake

Blogger Brooke McLay of Cheeky Kitchen shares a favorite recipe Chocolate Easter Bunny Cake. This elegant cake looks like it takes hours to make, but really takes just about an hour. Dark, moist chocolate cake is topped with white mint icing and decorated with malted eggs and chocolate bunnies for a springtime treat.

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Prep Time 30 min
Total Time 3 hr 20 min
Servings 12

Ingredients

CAKE

2: tablespoons cocoa

1: Betty Crocker® SuperMoist® dark chocolate or devil’s food cake mix

3: eggs

1/2: cup butter

1: cup water

1: cup good quality dark chocolate, chopped

ICING

3: cups powdered sugar

3: tablespoons light corn syrup

1/4: cup heavy whipping cream

1/4: teaspoon peppermint extract

2: to 3 tablespoons of milk

DÉCOR

: Bunch fresh mint sprigs

2: large chocolate bunnies, unwrapped

: 10-12 pastel malted candy eggs

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Directions

1 Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
2 In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
3 Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
4 In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
5 Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.

EXPERT TIPS

Expert Tips

Once the cake is cool enough to tip out of the pan, speed the cooling process by placing it in the freezer for 10 to 15 minutes.

To get that beautiful icing drizzle, make sure you test your icing for the perfect consistency by placing a small spoonful on top of the cake, then waiting to see if it will gently flow down the side of the cake after a minute or so. If it stays on top of the cake, thin the icing slightly with a bit of milk. If it runs down the sides of the cake in puddles at the bottom of your plate, add powdered sugar, 1 tablespoon at a time, to the icing mixture to thicken it up.

Allow your icing to set for 15 to 20 minutes before adding the decorations. This will help them stay in place.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 400mg; 400%;
Total Carbohydrate: 73g; 73%
(Dietary Fiber 2g 2% Sugars 54g 54% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 6/6/2012 7:30:47 PM REPORT ABUSE Amycakes45 said:

Rating:

This cake is an adult version of an Easter cake. The decorations alone, make it an adult version. I used Bailey's liqueur in the icing instead of mint. It was great!

This reply was: Helpful Inspiring