Easter Bunny Cake
A festive bunny-shaped chocolate cake made from two round layers, covered with whipped cream and colorful Easter decorations.
Two tender chocolate rounds become a playful Easter bunny without a specialty mold: one stays whole for the head, while the other is cut into ears and a bow tie. A cold whipped-cream coating and simple candy decorations complete the design.
Instructions
- 1
Preheat a fan-assisted oven to 180°C (356°F). Grease and flour two matching 24 cm (9 1/2-inch) springform pans, or line them with parchment paper.
- 2
Separate the eggs. In a clean bowl, beat the whites to very stiff peaks and set the yolks aside.
- 3
Melt the butter and dark chocolate together over a double boiler or in short microwave bursts, stirring until smooth. Let the mixture cool until just warm.
- 4
Whisk the yolks into the chocolate mixture, followed by the sugar. Sift in the flour and mix just until no dry streaks remain. Fold in the beaten whites in several additions, gently lifting from the bottom to preserve as much air as possible.
- 5
Divide the batter evenly between the two pans. Bake for about 25 minutes, then cool the layers completely for 1–2 hours before unmolding and decorating.
25 min
- 6
When the cake layers are cold, whip the well-chilled cream to stiff peaks.
- 7
Place one cake layer upside down on a large horizontal serving platter for the bunny's head. Cut the second layer into two ears and a bow tie, turn the pieces upside down and arrange them around the head.
- 8
Cover the entire bunny with whipped cream using a piping bag, spatula or both. Add chocolate eggs, sprinkles and the six biscuit sticks to form the face, then refrigerate until serving.
Ago's Notes
- Use two 24 cm (9 1/2-inch) springform pans of the same size. Grease and flour them with a little extra butter and flour, or line them with parchment.
- The source lists flour but omits when to add it; sift and fold it into the chocolate mixture before the beaten egg whites so every ingredient is incorporated.
- Bake in a preheated fan-assisted oven at 180°C (356°F). Let both layers cool completely for 1–2 hours before cutting or decorating.
- Chocolate eggs and sprinkles are used to taste. Check the labels on chocolate decorations and biscuit sticks for additional allergens.
- Keep the assembled cake refrigerated because of the whipped cream. Cover and use within 2–3 days; for the neatest finish, add crisp decorations shortly before serving.
Chill the assembled bunny until serving so the whipped-cream coating stays firm and the cut cake pieces hold their shape.
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