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Glutenfreeda's Recipe Index
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Chocolate Easter Bunny Cake

Cummulative Rating
N/A
Servings
Makes 1 large Easter Bunny Cake.
Difficulty
Medium

Ingredients

For the Cake
Vegetable shortening
gf flour for dusting
3 ounces unsweetened gf chocolate, coarsely chopped
1/3 cup water
3 large eggs
1 stick unsalted butter, softened
1-1/2 cups firmly packed dark brown sugar
2 cups gf flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1/4 cup vegetable oil
Buttercream frosting
Shredded coconut
gf Jelly Beans
4 ounces gf chocolate

Directions

Preheat the oven to 350 degrees F. With a pastry brush, brush vegetable shortening onto the mold to cover sides and bottom thoroughly. Dust the pan with gf flour - if you see any shiny spots reapply the shortening and repeat the dusting process. Set aside.

In a medium heat-proof bowl, combine the chocolate and water and place over a pan of hot, but not simmering water. Stir occasionally just until the chocolate melts. Set the bowl aside and let the chocolate cool slightly. Whisk in the eggs.

In a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed until light and fluffy. Add chocolate mixture and continue to beat, stopping to scrape the sides of the bowl and beaters with a rubber spatula until smooth.

In a separate bowl, whisk together gf flour, baking powder, baking soda, and salt. Beat half of the dry ingredients into the batter at low speed. Scrape sides of bowl. Beat in the sour cream and oil, then beat in the remaining dry ingredients.

Spoon batter into the prepared baking pan and smooth with spatula. Bake in the middle of the oven for 35 minutes or until a toothpick inserted in the center comes out clean.

Transfer the pan to a rack to cool for 10 minutes. Placing rack on top of cake, invert pan and lift to remove from cake. Cake should now be resting alone on rack. Allow to cool completely before frosting.

To Frost:
Prepare Buttercream Frosting. Using 2 large platters or cookie sheets, place one on top of cake, invert - the cake will now be upside down. Place the platter you want to serve the cake on over the cake and invert once more. You should end up with the cake right side up. Dust off crumbs and frost top and sides liberally with frosting. Dust top with coconut.

Melt 4 ounces of chocolate in a heavy duty zip lock bag in the microwave - 20 seconds at a time until completely melted. Snip a tiny hole in one corner. Using the plastic bag as a pastry bag, outline cake and draw defining bunny parts (toes, ears, etc.). Decorate with gf jelly beans.

Tips

Go to your local craft store and purchase a mold for an Easter Bunny Cake.

Note: We used The Gluten-Free Pantry’s French Bread flour mix for the gf flour in this recipe. You can contact them at www.glutenfree.com.

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