Chocolate Bunny Brownie Raspberry Cake

This Chocolate Bunny Brownie Raspberry Cake is the ultimate Easter dessert! It combines a rich, fudgy brownie base with a luscious raspberry cream topping, finished with festive chocolate bunnies and fresh raspberries. The contrast between the deep chocolate flavor and the fruity, tangy raspberries makes this cake a showstopper for any spring gathering.

What Is Chocolate Bunny Brownie Raspberry Cake?

This cake is a delightful fusion of a dense, chocolatey brownie and a smooth raspberry cream layer. The brownie base provides a chewy and rich texture, while the raspberry cream adds a light, fresh contrast. Decorated with chocolate bunnies, this dessert is perfect for Easter celebrations or any occasion that calls for a decadent yet refreshing treat.

Why You’ll Love This Recipe

• Perfect for Easter – Adorable chocolate bunnies make this a festive centerpiece.
• Rich & Fruity Combination – The deep chocolate flavor pairs beautifully with tangy raspberries.
• Easy to Make – Simple steps and basic ingredients make it accessible for any home baker.
• Make-Ahead Friendly – The cake can be prepared in advance and chilled until ready to serve.

Ingredients

For the Brownie Base:

• 150 g (⅔ cup) butter, melted
• 150 g (5.3 oz) dark chocolate, melted
• 150 g (¾ cup) sugar
• 3 eggs
• 100 g (¾ cup) flour
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ½ tsp salt

For the Raspberry Cream:

• 200 g (1 ½ cups) raspberries (fresh or frozen)
• 2 tbsp sugar
• 1 tsp lemon juice
• 250 ml (1 cup) heavy cream
• 2 tbsp powdered sugar
• 150 g (5.3 oz) cream cheese

For Decoration:

• Chocolate bunnies
• Fresh raspberries
• Chocolate shavings

Step-by-Step Instructions

Preparing the Brownie Base

1. Preheat your oven to 175°C (350°F). Grease and line a round cake pan with parchment paper.
2. In a bowl, whisk together melted butter, melted dark chocolate, and sugar until smooth.
3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Sift in flour, cocoa powder, and salt, then gently fold everything together until just combined.
5. Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Let the brownie base cool completely before adding the raspberry cream.

Making the Raspberry Cream

1. In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat until the raspberries break down and release their juices.
2. If a smooth texture is preferred, strain the mixture through a fine mesh sieve to remove seeds. Let it cool completely.
3. In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
4. In a separate bowl, soften cream cheese by whisking it until smooth. Gently fold in the cooled raspberry mixture.
5. Carefully fold the whipped cream into the raspberry-cream cheese mixture until fully combined.

Assembling the Cake

1. Spread the raspberry cream evenly over the cooled brownie base.
2. Chill the cake in the refrigerator for at least 1 hour to allow the flavors to meld and the cream to set.

Decorating the Cake

1. Arrange chocolate bunnies on top for a festive Easter touch.
2. Add fresh raspberries for a pop of color and extra fruitiness.
3. Sprinkle with chocolate shavings for an elegant finish.

Serving Suggestions

• Serve chilled for a refreshing contrast between the dense brownie and creamy raspberry layer.
• Pair with a cup of hot coffee, tea, or a glass of milk for a perfect balance of flavors.
• Add a scoop of vanilla or raspberry sorbet for an extra indulgent treat.

Storing and Freezing

Storage Tips

• Store the cake in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container.
• Let it sit at room temperature for about 10 minutes before serving for the best texture.

Freezing Instructions

• You can freeze the brownie base before adding the raspberry cream by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months.
• If freezing the assembled cake, place it in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Recipe Variations

• White Chocolate Twist – Use white chocolate instead of dark chocolate for a sweeter, creamier brownie base.
• Nutty Crunch – Add chopped hazelnuts or almonds to the brownie batter for extra texture.
• Gluten-Free Option – Substitute the flour with a gluten-free baking blend.
• Vegan Version – Replace eggs with flax eggs, use dairy-free chocolate, and swap out dairy products for plant-based alternatives.

FAQs

Can I make this cake a day ahead?

Yes! This cake tastes even better when made a day ahead, as the flavors have more time to develop. Just keep it refrigerated until serving.

Can I use frozen raspberries?

Absolutely! If using frozen raspberries, let them thaw slightly before cooking, or cook them straight from frozen with a little extra cooking time.

My brownie base turned out dry. What went wrong?

Overbaking is the most common reason for a dry brownie base. Check for doneness at 20 minutes by inserting a toothpick—there should still be a few moist crumbs attached.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cake will be sweeter and slightly less rich. If using milk chocolate, consider reducing the sugar in the brownie batter by 20–30 g (1–2 tbsp).

This Chocolate Bunny Brownie Raspberry Cake is a must-try for Easter or any chocolate lover’s dream. With its fudgy brownie base, velvety raspberry cream, and festive decorations, it’s sure to impress both kids and adults alike. Give it a try and let us know how it turned out!

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