Chocolate Mousse Bunny Cake

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Grease a 10-inch round cake pan and dust with unsweetened cocoa powder. (2 minutes)

In a large bowl, combine the devil's food cake mix, water, vegetable oil, and eggs. Stir until just moistened, then beat with an electric mixer on medium speed until smooth, about 2 minutes. (5 minutes)

Pour the batter into the prepared cake pan. (1 minute)

Bake in the preheated oven until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, 30 to 35 minutes. (35 minutes)

While the cake is baking, place a stainless steel bowl and beaters in the refrigerator to chill for at least 20 minutes. This will help the whipped cream whip up nicely. (20 minutes)

Once baked, cool the cake in the pan on a wire rack for 15 minutes before inverting it to cool completely. (15 minutes)

Place the chopped unsweetened baking chocolate in a microwave-safe bowl. Microwave on high power in 20-second intervals, stirring after each interval, until melted and smooth, about 1 minute total. (1 minute)

In a large bowl, stir together the melted chocolate and sweetened condensed milk until well combined. Whisk in the cold water and instant chocolate pudding mix until the mixture thickens and is smooth, about 1 minute. Cover and refrigerate for at least 30 minutes to allow the mousse to set. (35 minutes)

In the chilled stainless steel bowl, whip the heavy cream with the chilled beaters until stiff peaks form, about 2 minutes. (2 minutes)

Remove the chocolate mousse from the refrigerator and stir until smooth. Gently fold in the whipped cream until just combined, creating a light and airy chocolate frosting. (5 minutes)

To assemble the bunny cake, cut the cooled cake in half. Place the halves together on a serving platter with the cut sides down and rounded sides up. Use a small amount of frosting to 'glue' the halves together if needed. (5 minutes)

Cut a small wedge from the edge of each cake half, about 1/3 of the way up, to form the bunny's head. (3 minutes)

Attach the cut-out wedge to the bottom of the cake, opposite the head, using toothpicks to create a tail. (2 minutes)

Generously frost the entire cake with the chocolate cream frosting. (10 minutes)

Sprinkle the grated dark chocolate over the entire frosted cake to resemble fur. Place jelly beans on the front of the head to create eyes and a nose. (5 minutes)

Cut two large ear shapes from brown construction paper and two smaller ear shapes from pink construction paper for the insides of the ears. Fold the ears together and insert them into the top of the bunny's head. (10 minutes)

Refrigerate the assembled cake until ready to serve. This will allow the frosting to set and the flavors to meld. (30 minutes)