Recipe courtesy of Karen Tack

Chocolate Bunny Cake

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  • Level: Easy
  • Total: 1 hr 35 min (plus cooling)
  • Active: 25 min
  • Yield: 8 to 10 servings
Don’t mistake this for a hollow chocolate bunny: It’s solid cake inside! To make the jumbo treat, we baked a chocolate cake in a 3D bunny pan ($25; and covered the whole thing with a shiny ganache. To complete the look we served the bunny on a bed of green-tinted coconut. Check out the how-to!



  1. Preheat the oven to 350˚ F. Coat a 3D bunny cake pan with cooking spray. Prepare the cake mix as directed, using 1/4 cup less water than the label directs.
  2. Put the bottom half of the pan (the side without the hole) on a baking sheet. Pour in the batter, then put the top half of the pan in place.
  3. Bake until a toothpick inserted into the hole in the pan comes out clean, about 45 minutes. Let cool 20 minutes in the pan, then remove the top half of the pan and let the cake cool completely.
  4. Remove the cake from the pan. Using a small serrated knife, trim the bottom of the bunny to make it level, then trim between the ears and around the edge as needed.
  5. Make the ganache: Heat the heavy cream and corn syrup in a saucepan until simmering, then pour over the chocolate in a bowl and let sit 5 minutes. Stir until smooth. Let it cool slightly to thicken.
  6. Stand up the bunny on a rack set on a baking sheet. Chill about 2 tablespoons ganache until it’s thick enough to spread, then apply with an offset spatula to fill in any holes in the cake.
  7. Pour the remaining ganache into a liquid measuring cup. Pour the ganache all over the bunny, spooning it on hard-to-reach places. Let the excess drip off.
  8. Lift the rack with the bunny and place on a separate rimmed baking sheet. Pour the ganache from the first baking sheet over the bunny to recoat. Add the candies for the eyes, then let the ganache set.