What if you made a trifle so delicious that even the Easter Bunny himself wanted some? That is exactly what happened here. This heavenly Triple Chocolate Trifle with layers of devil’s food cake, chocolate mousse, and Milky Way chunks is so good that the Bunny dove in head-first. Perhaps he was overcome with an uncontrollable craving for all that decadent chocolate.
This bunny-bombarded trifle is the epitome of a perfect Easter dessert. Not only does it taste absolutely awesome, but it has a chubby bunny sticking straight out of it. Colorful Peeps and mini Cadbury Creme Eggs add extra Easter cuteness. It is the ideal treat for that special Spring Sunday.
The bunny butt is made out of cake, and it’s surprisingly simple to make. Don’t get scared off! The trifle takes some time to assemble, but nothing about it is difficult (in fact, it’s fantastically easy). You can split up the steps across two days if you wish. But no matter what, you simply must make this trifle. It is the most adorable dessert in existence, and also the most delicious.
This trifle is a beautiful glass bowl of chocolate bliss. The devil’s food cake is dark and sinful; the chocolate mousse is fluffy and downright heavenly. Throw in those chunks of Milky Ways, and it’s almost too much deliciousness in one dessert. Almost.
This is decadence at its finest, a melt-in-your-mouth-close-your-eyes-and-sigh-with-satisfication treat. Even if it ain’t Easter, leave the bunny butt off and just serve up this tasty trifle. I’d be eating some now myself if the Easter Bunny hadn’t devoured it all.
Looking for the perfect Easter dessert? This is it. It’s adorable, festive, and completely delicious.
A Few Tips Before You Get Cooking:
- Watch my video above to see the step-by-step construction of this Easter treat. I’ve done my best to outline each step in the directions, but you will have a much clearer understanding of how to build the cake by watching the video.
- If you don’t like Milky Ways, then Snickers or Reeses would be a sweet substitute.
- To break this into a two day process: make both kinds of cake the day before and store in air-tight containers. The day of, make the mousse and assemble the whole thing.
- As I said above, you don’t have to save this delicious Triple Chocolate Trifle for Easter. Simply leave off the bunny and Easter decor, and you’ve got a decadent dessert any day of the year!
Bunny Butt Triple Chocolate Trifle
By The Smart Cookie Cook
Note: The boxed devil’s food cake is for constructing the “bunny butt.” The homemade recipe is for the filling. I use store-bought for the bunny since the bunny is for looks, not for eating. Similarly, I use homemade for the filling since that is for indulgence and palate pleasure. This way, you save time without sacrificing taste. However, you can do homemade for both or store-bought for both.
For the Bunny Butt & Decor:
- 1 box devil’s food cake mix
- 1 can strawberry frosting (or homemade)
- 1 cup crushed Oreo crumbs
- 1 8-oz. bag of shredded coconut
- white fondant
- Betty Crocker Green Cupcake Frosting
- 5 Marshmallow Peeps, your choice of colors
- 4 mini Cadbury Creme Eggs
For the Trifle:
- 1 batch Homemade Devil’s Food Cake, recipe follows (or store-bought mix)
- 1 batch Chocolate Mousse filling, recipe follows
- 2 3.36-oz. packages fun-sized Milky Way bars, chopped
For the Devil’s Food Cake Filling:
Devil’s Food Cake adapted from Nigella Lawson
- 1/2 cup best-quality cocoa powder, sifted
- 1/2 cup (packed) dark brown sugar
- 1 cup boiling water
- 1 stick plus 1 tablespoon (9 tablespoons) soft unsalted butter, plus some for greasing
- 3/4 cup white sugar
- 11/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs
For the Chocolate Mousse Filling:
- 1 package Jello Vanilla Instant Pudding Mix (not cook and serve)
- 8 oz. semisweet chocolate, finely chopped
- 2 cups heavy cream, chilled
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
Special Equipment: 1 1.5-quart oven-proof bowl, cupcake tin, parchment paper, trifle dish
- Butter and flour the 1.5 quart oven-proof bowl and the cupcake tin.
- Make the “bunny butt” cake: Preheat oven to 350 degrees. Prepare boxed devil’s food cake mix according to box directions. Pour into the greased bowl until 3/4 full; pour the remaining batter into the greased cupcake tins (about 2/3 full). You need 2 cupcakes, but will probably have extra batter. Bake cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Bake the round cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the boxed cake cools, make the homemade Devil’s Food Cake: Preheat the oven to 350 degrees F. Line the bottom of a 9×13-inch cake pan with parchment paper and butter the sides. Put the cocoa and dark brown sugar into a medium mixing bowl. Pour in the boiling water. Whisk to mix, then set aside.
- Using a mixer, cream the butter and white sugar together, beating well until pale and fluffy. Stir the flour, baking powder and baking soda together in another bowl, and set aside.
- Pour the vanilla extract into the creamed butter and sugar. Continue mixing as you add one egg, quickly followed by a portion of the flour mixture, then add the second egg. Keep mixing and incorporate the rest of the dried ingredients for the cake.
- Fold in the cocoa mixture, scraping its bowl out well with a spatula. Pour into greased, parchment paper-lined pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Do not over-bake. Allow to cool completely.
- While the cake cools, make the Chocolate Mousse Filling: make vanilla pudding according to package directions. Set aside. Cook the chocolate in the microwave on high in 15-second intervals, stirring in between, until melted. Be careful not to burn it.
- Immediately whisk warm melted chocolate into the pudding until well-combined. Note: if the chocolate isn’t warm enough, it may solidify in the pudding before being incorporating. If this happens, simply heat the chocolate-pudding mixture in a pan on the stove over low heat just until the chocolate is completely melted in. Cover with cling wrap and chill for 15 minutes.
- Beat the heavy cream, cocoa powder, and powdered sugar together until stiff peaks form. Gently fold the cocoa whipped cream into the chocolate pudding until well-combined. Cover with cling wrap and store in fridge.
- Invert the cooled rectangular Homemade Devils Food Cake onto a cutting board. Use a bread knife to cut into chunks. Set aside.
- Invert the round “bunny butt” cake and the cupcakes onto a cutting board. Trim off the top of the bunny butt cake so that it sits evenly (cut the flat circular side, not the actual dome). Do the same for two cupcakes, also trimming the edges so that they have even, flat edges (no muffin top sticking out).
- “Dirty ice” the round cake and the cupcakes, evenly covering them in a layer of the strawberry frosting. Set aside.
- Assemble the trifle: Pour half of the chilled mousse into the bottom of a trifle dish and spread out evenly. Crumble half of the homemade cake chunks on top in an even layer, pressing down lightly. Top with half the Milk Way chunks. Repeat with second half of ingredients. Your layers should be: mousse, cake, candy; mousse, cake, candy.
- Sprinkle the Oreo crumbs over the finished trifle in a even layer to represent the “dirt” that that bunny will be diving into. Use a spatula to carefully pick up the “bunny butt” cake and transfer it to the trifle. Gently set it flat side-down in the very center of the trifle. Use a toothpick (or two) to attach each cupcake “foot” to the bunny butt cake. Place them where you want the front of your trifle to be, sticking out diagonally (not straight up or straight out). Use more frosting to smooth the feet into the butt and cover any holes.
- Carefully sprinkle the butt and feet cakes with coconut. Use your hand to press the coconut into the frosting as you go and keep it from falling into the trifle. The fresher and stickier the frosting is, the better the coconut will stick. Apply a quick fresh layer if necessary. When bunny is completely covered, use a spoon to scoop out any stray coconut from the trifle.
- Make the paws: Tear off a small piece of fondant and roll into a ball (about 3/4 of an inch). Use a rolling pin to roll into a flat circle. This should be the size of about 2/3 of the feet cupcakes. Spread frosting onto the back and “glue” onto the top of one of the feet. Do the same for the second foot. Roll out 6 smaller circles from 1/4-inch balls to represent the toes. You can make these bigger if you like. Use frosting to stick three toes under the larger circle on each foot.
- Tear off a larger hunk of fondant and roll into a 1.5 to 2-inch ball. This will be the bunny’s tail. Use your fingers to make indents in the ball, making it look fluffy. Use either a toothpick or a dab of frosting to attach it to the butt cake. Place it centered above the feet.
- Finishing touches: place the Peeps and Cadbury Eggs however you like atop the trifle. This adds that extra special touch plus a pop of color from the Peeps.
- Store in fridge until ready to serve. Enjoy!