Chocolate Bunny Cake
Every Easter we make a bunny cake. This bunny cake recipe is a new style, but is a super cute Easter recipe that your family will get a kick out of! Play with your own candies and designs to make this yummy bunny cake recipe.
Makes two 8-inch round cakes
3/4 cup unsweetened cocoa powder (+ extra to sprinkle onto the cake pans)
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar (we used cane sugar)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup milk ( + 1 teaspoon white vinegar) to sour the milk
3 Tablespoons melted butter (+ extra to butter the cake pans)
3/4 cup lukewarm water
1 teaspoon pure vanilla extract
Chocolate Cream Cheese Frosting
*Make 4 cups which is enough to frost and fill two 8 or 9 inch cakes
*Makes enough to frost the chocolate bunny cake
2 1/4 cups confectioners sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup butter, at room temperature
9 ounces dark callebault chocolate, melted and cooled slightly
*Note you can substitute a semi-sweet dark chocolate of choice
3/4 cup sour cream
2 cups large unsweetened coconut flakes
1 black jelly bean cut in half for eyes
1 pink jelly bean
1 black licorice Twizzlers
Preheat oven to 350 degrees F.
Prepare two 8-inch (2 inch deep) round cake pans by greasing, lining with parchment paper, greasing again and dusting with cocoa.
Sift the cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer and stir wit a spatula to combine.
Add the eggs, soured milk, water, oil, and vanilla. Use and electric mixer to beat until for about 3 minutes until nice and smooth.
Divide batter between the two pans.
Place into the oven on the center rack and bake for 35 minutes or until a toothpick inserted into the centers comes out clean.
Remove from the oven and put onto cooling racks to sit for 15 minutes. Turn out from pans. Transfer, face up, to wire racks and let the cakes cool completely.
Chocolate Cream Cheese Frosting:
In a bowl, sift the confectioners' sugar, cocoa, and salt and stir together.
In a mixing bowl, beat the cream cheese and butter with a mixer on medium-high speed until smooth.
Reduce speed to low and add sugar-cocoa mixture in increments.
Beat until combined. Pour in melted chocolate and beat in.
Add the sour cream and beat until combined and creamy smooth.
Frost your cakes. This is best kept in the refrigerator because of the cream cheese in the frosting.
Preheat the oven to 325 degrees F.
Line a baking sheet with parchment paper.
Spread the coconut onto the baking sheet.
Set the timer for 5 minutes and place the sheet into the oven.
At the 5 minute mark, check the coconut. Stir the coconut around as some parts will be toasting and not.
Keep an eye on it so you don't burn the coconut and toast for another 2 minutes or until ready.
Remove from the oven and let cool.
Transfer the coconut into a bowl.
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