Betty Crocker recipe for A Chocolate Easter Bunny Cake. You can always make your own chocolate bundt cake from scratch or use a mix. Love the Chocolate Bunnies in the photo, but if you can't find them, have a look at some of these Chocolate bunnies. This is so adorable. Great Easter centerpiece! And, you can always elaborate on the decorations.
Easy Chocolate Easter Bunny Cake!
2 Tbsp cocoa
Betty Crocker™ SuperMoist™ dark chocolate or devil’s food cake mix
cup unsalted butter
cup good quality dark chocolate, chopped
cups powdered sugar
tablespoons light corn syrup
cup heavy whipping cream
teaspoon peppermint extract
to 3 tablespoons milk
Bunch fresh mint sprigs
large chocolate bunnies, unwrapped
10-12 pastel malted candy eggs
Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube or bundt pan with baking spray. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
In 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 second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.
So easy! Happy Easter!