Skip to main content
EN USEnglish
pencil

Easy Easter bunny cake

Let’s team up to pamper your family and friends! We have done the baking, so you can have fun decorating this scrumptious three-layer cake for the Easter celebrations.

A with hazelnut filling Rainforest Alliance Certified VÅRKÄNSLA milk chocolate eggs

Serves: 10-12 | Time:  90 minutes

Ingredients

Cake base
3 KAFFEREP gooey cocoa and chocolate cakes

Chocolate mousse
(2) 3.5 oz CHOKLAD MÖRK dark chocolate
4 egg yolks
1⅔ cups heavy whipping cream

Chocolate ganache
(2) 3.5 oz CHOKLAD MÖRK dark chocolate
2/3 cup heavy whipping cream
2 tbsp butter

Decorations
1 VÅRKÄNSLA milk chocolate bunny
1 package VÅRKÄNSLA milk chocolate eggs

Step by step:

  1. To make the chocolate mousse, coarsely chop the chocolate and place it on a plate. Melt it over a water bath.
  2. Mix one egg yolk at a time into the chocolate. Stir well between each egg, the batter will sometimes thicken.
  3. Whip the cream. Mix 1/3 of the cream into the chocolate batter. Then mix everything with the rest of the cream and beat until smooth. Place in the fridge for 10 minutes or until the chocolate mousse has set.
  4. Take two chocolate cakes out of the freezer and place them upside down on baking paper. Scoop out 1/3 of the chocolate mousse on each cake and spread it evenly. Place in the fridge for about 1 hour.
  5. For the chocolate ganache, coarsely chop the chocolate. Heat the cream in a saucepan and stir in the chocolate. Remove the pan from the heat and stir until the chocolate melts. Add the butter and stir until you have a shiny, soft chocolate mass.
  6. Take the chocolate cakes out of the fridge and the freezer. Place the fridge cakes on top of each other, and the freezer cake on top of them to get a three-layer cake. Use the rest of the chocolate mousse to smooth the sides of the cake.
  7. Then spread chocolate ganache over the entire cake. Place in the fridge until serving.
  8. Decorate the chocolate cake with the milk chocolate bunny, and Easter candy