‘Us’ Red Velvet Rabbit Cake with Chocolate Mirror Glaze

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The movie ‘Us’ was definitely a horror movie, but not in the way I expected. It was scary,  terrifying, and thrilling. Again, not in the way I expected. It was a horrific waste of time, terrifyingly disappointing, and thrillingly stupid, as far as story goes. The acting was great, the first half of the movie fairly good, then straight downhill like a bobsled on an ice hill. For the full review go to: https://youtu.be/lTG3eWP5czY

Obviously, you probably would want to make a different flavored and colored cake if you wanted to make this for Easter! We don’t want to traumatize any children, when you cut into a red bunny cake! But this cake for ‘Us’ fits the bill. I mean, c’mon, they lived on raw rabbit, hence the red velvet cake here. The mirror glaze “reflects” (ooo, sorry) the mirrors in the movie. You don’t even have to buy a special rabbit cake pan to make this. I traced a silhouette of a rabbit onto some parchment paper, then cut around the outline, right onto my rectangle 13 x 9 cake.

So I hope you’ll give this cake a try and don’t be afraid of the mirror glaze, but be afraid of spending any money to see this movie!

Red Velvet Cake

3/4 cup butter, softened
1- 1/2 cups granulated sugar
2 eggs
2- 1/3 cups cake flour
1 Tablespoon cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla
1 oz. red food coloring

Preheat oven to 350 degrees.

Prepare cake pan(s): Butter and flour, tapping out excess flour.

In mixer bowl, cream together softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking soda, cocoa powder and salt. In separate bowl, combine buttermilk, vinegar, and vanilla. Alternately add about 1/3 of flour mixture, then about 1/2 the buttermilk mixture, ending with flour mixture, beating on low speed, just until combined.

Pour into 13 x 9 pan, or two 8″ round pans. Bake 25-35 minutes. Let cool in pans 5 minutes, then turn out onto rack to cool completely. If using mirror glaze, refrigerate cake (a cool cake will help glaze set more quickly).

Chocolate Mirror Glaze

2 cups (12 oz.) semi-sweet chocolate chips
2 Tablespoons cocoa powder
1/2 cup water
1 cup granulated sugar
7 ozs. (1/2 can) sweetened condensed milk

1/3 cup cold water
1 envelope (1/4 oz.) unflavored gelatin powder
1 tsp. corn syrup

In small bowl, combine gelatin and 1/3 cup cold water. Stir and set aside.

In separate large bowl, combine chocolate chips and cocoa powder and set aside.

In small saucepan, combine 1/2 cup water, sugar, and sweetened condensed milk. Heat over medium heat until just comes to a boil. Turn off heat. Pour mixture over chocolate and coacoa and let set for about 3 minutes, without stirring. After the 3 minutes, stir until chocolate is melted and smooth. Stir in gelatin mixture.

DO NOT SKIP THIS STEP: Pour mixture through a fine sieve. You might be tempted to skip this step, thinking your mixture looks smooth, but this step is necessary to catch any tiny bits of gelatin and/or chocolate that didn’t quite dissolve, see below photo:IMG_20190324_163608.jpg

Let mixture cool until it reaches 90 degrees, then pour over chilled cake, that is still on the rack over parchment paper on a pan to catch excess glaze:IMG_20190324_163820.jpg

Do NOT touch after you pour!! If you try to smooth it with a knife, it will leave a mark, distorting the mirror finish.

Store cake in refrigerator until serving.

Makes 1 bunny, or 1 13 x 9 cake or two 8″ rounds.

Here’s to us, not watching ‘Us’.IMG_20190324_170642.jpg