With Milk Chocolate Bunny Buttercream and Chocolate Ganache
The Chocolate Goddess believes no chocolate bunny should be left behind - sometimes there just too many bunnies left after Easter. Chopping them in the food processor and then melting the chocolate for buttercream is a wonderful way to showcase the delicious chocolate bunnies in a new and different way. The addition of cocoa powder will cut down on some of the sweetness and will add a deeper chocolate color.
Chocolate and orange are a dynamic food duo, they complement and enhance each other. No one can deny they are a perfectly paired duo that taste even better together than they taste apart. Adding orange is a great way to introduce light and spring-like flavors for dessert.
Make things a little easy on yourself and start with a boxed cake mix as a foundation. The additions you add to the cake yourself are the things that make this cake special and make it taste truly homemade. The fresh orange juice and orange extract leave a taste on your palette with a reminder that sunnier days lie ahead, while the chocolate buttercream gives you a heavenly experience and puts a smile on your face.
Always Stay in Touch with Your Inner Goddess!
Ingredients for the Orange Cake
1 package Jello Vanilla Instant Pudding Mix
3 Large Eggs (lightly whisked)
½ cup Vegetable Oil
1 cup Fresh Squeezed Orange Juice (approximately 2 – 3 large oranges)
1 tablespoon Grated Orange Zest (approximately 2 large oranges, no pith please)
1 teaspoon pure Vanilla Extract
½ teaspoon Pure Orange Extract
Ingredients for the Milk Chocolate Buttercream
1 pound Milk Chocolate Bunny, chopped fine and melted in a double boiler
¾ cup Cocoa Powder sifted
1 pounds Butter (4 sticks)
5 cups Powdered Sugar
1 cup Sour Cream
2 teaspoons Pure Vanilla Extract
Ingredients for the Chocolate Ganache
8 ounces of semisweet chocolate bunny or good quality chocolate
8 ounces of heavy cream
Orange Cake Baking Instructions
Blend cake mix, pudding mix, eggs, oil, orange juice, grated orange peel, vanilla, orange extract in a mixing bowl and combine on low.
Poor into 2, 9 inch round cake pans
Bake for 26 – 30 minutes.
Do not over bake, use toothpick as test for done-ness.
Remove from oven and let cool 15 minutes on wire rack.
Remove from pans and let cool fully before frosting.
Bunny Buttercream Instructions
Fill a medium saucepan halfway with water and bring it to a boil over high heat.
Reduce the heat to simmering.
Place the milk chocolate in a heatproof bowl, large enough to sit over the water without touching it.
Place the bowl over the saucepan and stir until the chocolate has melted and is smooth.
Set aside until cooled slightly, approximately 10 minutes.
Beat the butter until light and fluffy.
Add vanilla and blend well.
Pour in the melted chocolate and mix until completely combined.
Add the cocoa powder.
Add the sour cream until well incorporated.
Increase the speed to high and mix until lightened to light milk chocolate appearance.
Frost cake generously, making sure to put ample buttercream between layers.
Smooth exterior with knife. By heating knife over the stove flame a bit it is easier to smooth frosting.
Chocolate Ganache Instructions
Chop chocolate into very fine pieces or use a food processor.
Heat cream to simmering.
Pour cream over chocolate and combine until melted.
Let sit 10 – 15 minutes.
Cover edges of cake plate with wax paper.
Pour ganache over cake, letting it run down sides.
Let cool before serving.