Best 2 Chocolate Easter Bunny Cake Recipes
Indulge in the ultimate Easter celebration with our delightful Chocolate Easter Bunny Cake, a captivating confection that combines the charm of a classic cake with the playful spirit of the Easter bunny. This magical cake is a feast for both the eyes and the palate, featuring a moist and fluffy chocolate cake base, adorned with a rich and decadent chocolate ganache, and topped with an adorable chocolate bunny figurine. The article presents three irresistible variations of this Easter delight: a classic Chocolate Easter Bunny Cake, a majestic White Chocolate Raspberry Easter Bunny Cake, and a colorful and playful Rainbow Easter Bunny Cake. Each variation offers a unique flavor profile and visual appeal, ensuring that there's a perfect cake for every taste and preference. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes and step-by-step instructions will guide you through the process of creating these enchanting cakes, transforming your Easter celebration into a truly memorable occasion.
Here are our top 2 tried and tested recipes!
EASTER BUNNY CAKE
This cute bunny cake is easier to make than you'd think. Perfect for parties, this showstopping sponge is great for feeding a crowd with a sweet tooth
Provided by Good Food team
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter the sides of a 25 x 35cm baking tray and line the base. Melt the rest of the butter in a small saucepan and take off the heat. Mix the milk, yogurt, vanilla and eggs and stir in the butter.
- Tip the dry ingredients plus ¼ tsp salt into a large bowl. Stir through with a whisk and then pour in the wet ingredients, whisking gently as you do so. Keep whisking to a smooth, silky batter. The batter will start to make bubbles straight away so pour it into the tin and shake it to level the top. Bake for 20-25 mins or until risen and golden, and remove from the oven. Cool for 10 mins in the tin, then carefully invert the cake onto a cooling rack.
- Make the buttercream by tipping the butter into a large bowl and sift the icing sugar on top. Add the vanilla and milk and a pinch of salt then beat carefully for a few mins with an electric whisk until it is creamy, pale and spreadable. If the icing is too stiff add a little more milk.
- Invert the sponge onto a serving board. Cut a bunny head from the sponge using a sharp knife. Cut a nose with a round cutter from the excess, cut the round in half and cut a small oblong to fit between the semi circles to make an oval. Use a little buttercream to stick the nose onto the sponge, ice the outside of the nose with a layer of buttercream. Scoop ¾ of the buttercream into a piping bag fitted with a star nozzle.
- Pipe rows of buttercream around the outside of the cake and all over the face. Make a row of buttercream stars around the ears leaving some space in the middle for a different colour. Colour the remaining ¼ of icing with pink and pipe the centre of the ears. Make a nose shape and two eyes from the fondant and stick them on the face. Paint the nose pink and the eyes blue and black. This cake will keep for 3-4 days somewhere cool. Freeze the offcuts to use in a trifle.
Nutrition Facts : Calories 566 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.77 milligram of sodium
CHOCOLATE EASTER BUNNY CAKE
This dark, moist chocolate cake tastes like it took hours to make, but it's ready in just about an hour. Raid the Easter baskets for the cute chocolate bunny decorations.
Provided by Brooke Lark
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 460, Carbohydrate 73 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 54 g, TransFat 0 g
Tips:
- Start by preparing all the necessary ingredients and equipment. Make sure the butter and eggs are at room temperature to ensure smooth mixing.
- Use a fine mesh strainer to sift the flour, cocoa powder, baking powder, and salt together. This helps to incorporate air and create a lighter cake texture.
- When adding the dry ingredients to the wet ingredients, do it gradually and mix until just combined. Overmixing can lead to a dense cake.
- For the buttercream frosting, make sure the butter is softened to room temperature and beat it until light and fluffy before adding the powdered sugar. This will help to prevent the frosting from becoming grainy.
- When assembling the cake, place a layer of cake on a serving platter or cake stand. Spread some buttercream frosting on top, then add another layer of cake. Repeat until all the layers are used up.
- For the ganache, heat the heavy cream until simmering, then pour it over the chopped chocolate. Let it sit for a few minutes, then stir until the chocolate is melted and smooth.
- Pour the ganache over the top of the cake, allowing it to drip down the sides. Decorate with additional chocolate chips, sprinkles, or other desired toppings.
Conclusion:
The chocolate Easter bunny cake is a delightful and festive treat that's perfect for Easter celebrations. With its moist chocolate cake layers, creamy buttercream frosting, and rich chocolate ganache, this cake is sure to be a hit with family and friends. Follow the tips above to ensure your cake turns out perfectly and enjoy the delicious results!
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