Tuesday, March 26, 2013


Photo: Chocolate Bunny Cake-William Sonoma
This Chocolate Bunny Cake is the ultimate Easter Bunny Centerpiece.  I've mentioned before that there are so many great places to find recipes. This Chocolate Easter Bunny Cake recipe is from the Williams Sonoma Kitchen. They no longer sell the pan that accompanied the recipe, but you can find it or the one I use on eBay and other sites. I actually have a different Easter Bunny 3-D cake pan for this cake, and there are lots of other bunny cake pans you can find.

Double sided cakes aren't all that hard, and they're fun to make. The Wilton Cake Pan with the Eggs is the one in the recipe (first cake pan photo). If you use the second cake pan, skip the directions for the cake egg. You can make your own chocolate eggs or decorate with Jellybeans or Cadbury chocolate eggs.

Other alternatives: Bake a chocolate cake and cover with a buttercream 'fur' frosting!

Wilton Cake Pan used in Recipe


For the cake:
3 1/4 cups all-purpose flour
1 3/4 tsp. baking powder
1 1/4 tsp. salt
20 Tbsp sweet butter
2 cups sugar
5 eggs, lightly beaten
1 1/4 tsp. Madasgascar vanilla extract
1 1/4 cups milk

For the chocolate ganache:
1 lb. dark chocolate (65-70%), chopped into small pieces
6 Tbsp sweet butter, at room temperature
2 cups heavy cream
1 jelly bean

Have all ingredients at room temperature.

To make cake, position rack in lower third of oven and preheat to 325°F. Grease and flour bunny cake pan; tap out excess flour.

Over sheet of waxed paper, sift together flour, baking powder and salt; set aside.

Williams Sonoma Bunny Cake Pan
In bowl of electric mixer fitted with flat beater, beat butter on medium speed until creamy and smooth, about 30 seconds. Add sugar and continue beating until light and fluffy, about 5 minutes, stopping mixer occasionally to scrape down sides of the bowl. Add eggs a little at time, beating well after each addition. Beat in vanilla just until incorporated, about 1 minute.

Reduce speed to low and add flour mixture in three additions, alternating with milk and beginning and ending with flour. Beat each addition just until incorporated, stopping mixer occasionally to scrape down sides of bowl.

Spoon batter into prepared bunny pan, spreading batter so  sides are higher than center. Bake until cake begins to pull away from sides of pan and toothpick inserted into center comes out clean, 35 to 38 minutes.

Transfer pan to wire rack and let cake cool upright in pan for 15 minutes. Invert pan onto rack and lift off pan. Let cake cool completely, at least 2 hours, before serving or decorating.

To make chocolate ganache: in metal bowl, combine chocolate and butter. In small saucepan over medium heat, bring cream just to boil. Immediately pour  cream over chocolate and butter. Whisk until melted and mixture is smooth.

Transfer 2/3 cup of ganache to small bowl and let cool to room temperature. Keep remaining ganache warm and fluid by placing the bowl over but not touching barely simmering water in small saucepan.

To assemble and decorate cake:  wash and thoroughly dry pan, then return both halves of cooled bunny cake to pan. Level cake by using serrated knife to gently saw off part of each cake half that rose above the edge of pan.

Line baking sheet with plastic wrap or aluminum foil, making sure it covers edges of pan, and set  wire cooling rack on sheet. Place both cake halves, cut side down, on rack. Remove any crumbs that fall off cake onto baking sheet. Slowly pour warm ganache over halves, coating completely. Tap baking sheet to allow excess ganache to drip off. Place rack on another baking sheet or piece of parchment paper. Using rubber spatula, scrape excess ganache from lined baking sheet back into bowl. Reheat over simmering water if not fluid. Set rack on lined baking sheet again and placeegg cake halves on  rack alongside bunny. Pour warm ganache over eggs.

Cut jelly bean in half and attach halves to bunny to create eyes. Place baking sheet, with rack still on top, in refrigerator until ganache has set and cake halves are firm enough to handle, at least 30 minutes.

Place one Bunny cake half, cut side up, in center of large piece of aluminum foil. Ganache on this side of bunny may smudge a little. Using small offset spatula, spread 1/2 to 2/3 cup of room-temperature ganache over  cut side. Slide  metal spatula under other cake half and carefully place cake half on top of other one. Press down on jelly bean eye to help secure halves. Use foil to help turn bunny upright, then squeeze bunny on jelly bean eyes, feet and tail to secure the halves. If there are any gaps in seam, place some warm ganache on small offset spatula and fill in gaps. Dab warm ganache onareas where you squeezed the cake and on any other exposed areas. Soften any smudged areas by heating gently with culinary torch.

Carefully slide large metal spatula under base of bunny and transfer to platter. Using spatula, transfer the egg halves to platter.


yummychunklet said...

What a great cake mold!

Anonymous said...

Hippity hop! Hippity hop! I can just see a nice piece of the Easter Bunny Rabbit Cake with a delicious cool and tall glass of milk.