Chocolate Bunny Rainbow Cake

Ever since we saw them, we've been dreaming to make one of those bonker cakes; you know, the ones from Australia, heaped with whatever you can dream of?  So to celebrate Easter, we thought a chocolate bunny extravaganza cake was a perfect time as any! This version has three layers of colours and flavours, (rainbow-style), lemon, orange and strawberry. Topped with lemon buttercream frosting, Belgium chocolate ganache, candy-coated chocolate mini eggs, a milk chocolate bunny with hazlenuts and finally, sprinkles; this was the most fun cake to make ever, and also one of the most delicious!  After tasting it, we now understand the layers; the more toppings, the more amazing! We're totally addicted and can't wait for another occasion to blast out new ideas and our tastebuds!  Here's how we made ours!

Chocolate Bunny Extravaganza Rainbow Cake

For the Cake
1 white cake mix (yes, we used a mix, because sometimes that's the way we have to roll in these parts) or of course, feel free to make your own yummy one from scratch!
3 tbsp each of lemon, orange and strawberry jello mix

Follow the directions to make the cake mix (or make your own from scratch), then divide the cake into three parts.  Add 3 tbsp of the lemon jello mix in one, 3 tbsp of orange jello mix in another and 3 tbsp of strawberry jello mix into the third.  Pour each batter into their own individual pans.  We used our small 6" round pans.  Bake for 20-25 minutes or until a toothpick comes clean when tested. Set aside to cool.

For the Lemon Cream Frosting
1 cup butter
1/4 cup milk
2 cups of icing sugar
1 tbsp lemon juice
Sprinkles (optional)

Beat egg on high speed until the butter is very pale in colour. Slowly add the icing sugar, then milk and vanilla.  Beat for at least ten minutes until light and fluffy.

For the Ganache
1 cup of heavy cream
8 oz. Belgium chocolate chips

Heat the cream on the stove top until you see the cream coming to a simmer.  Remove off burner.  Add the chocolate and cover with a lid.  Wait five minutes.  Then with a whisk, start whisking from the center until well mixed.  It will turn into a velvety ganache. Leave for ten minutes before using. Note: The longer you leave the ganache sit, the thicker it will get, so time is of the essence.  Also if you stir it too much, it will loose it's sheen.

Ice in between each layer of cake with the lemon buttercream, then ice the cake on the outside, creating a smooth surface and size - use an icing knife to get best results.  Add sprinkles to the bottom (if you like). Pour approximately 4 tbsp of the ganache on the top of the cake, spread until it starts to drip down the sides.  Add more for desired results.  Place the chocolate bunny and eggs on top of the cake, piling the eggs on top of each other to look like they were just dropped there.  Add more sprinkles (optional).  Happy Easter!

Photo's by Earl Einarson.

Jan Halvarson


Tegan Seymour said...

Wow this cake is beautiful! I love it!
Tegan xx - Permanent Procrastination

Regina Melo-Jocknevich said...

Incredibly sweet! (pun intented :))
And so pretty!

Erndog said...

In the ingredients list for the ganache, it just says 1 much? :)

Jan Halvarson said...

Thanks Tegan!

Jan Halvarson said...

Regina - ;) Thanks!

Jan Halvarson said...

Erndog - oops - sorry about that - fixed it. but it's 1 cup of whipped cream.

Di Ellis said...

Very cute but cake for Easter is not very Aussie. I would think its provenance is American

Jan Halvarson said...

Di Ellis - sorry - maybe you're misunderstanding - i meant the way some of them decorate their cakes -