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These chocolate mice were made with devil’s food cake and a ganache icing.

Preparation: 30 minutes | Cook: 30-35 minutes

Ingredients

(Note:  Prepare frosting first because it will need to cool for 2 hours before you can top the cake.)

Frosting

• 11.5-ounce bittersweet chocolate chips (use semisweet chocolate chips for a sweeter frosting)
• 1/2 cup heavy cream
• 3/4 cup unsalted butter

Cake

• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon butter extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon salt
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 3/4 cups unsweetened cocoa
• 1 cup water
• 1 cup heavy cream

Other ingredients

• 1 package chocolate bark
• Slivered almonds
• Licorice
• White icing for eyes

Instructions

Frosting

1. Place chocolate and heavy cream in top of double boiler over simmering water, stirring occasionally until chocolate is melted.  Remove the top of the double boiler.
2. Cut the butter into small pats and whisk into the chocolate/cream mixture until completely melted and smooth.  Allow frosting to cool about 2 hours hour at room temperature before frosting cake.

Cake

1. Preheat oven to 350°F and adjust rack to the center of oven.  Grease 9″ x 13″ pan.
2. Beat together vegetable oil and sugar until well-blended.  Add eggs one at time, scraping sides of bowl after each addition.  Beat in the vanilla and butter extracts and scrape sides of bowl again.  Set batter aside.
3. In a separate bowl, sift together  flour, salt, baking soda, baking powder, and cocoa, set aside.
4. In a saucepan or microwave-safe bowl, heat water and cream until very hot, but not boiling.
5. Add  1/2 of the flour mixture to the batter.  Beat well, scraping sides of bowl.  Add 1/2 of the water/cream mixture, beating well and scraping sides of bowl.  Repeat with remaining flour mixture and water cream mixture.  Beat well and scrape sides of bowl after each addition.
6. Divide the batter into the prepared cake pan.  Lightly tap pans on counter to settle the batter.  Place pan on the center rack of oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool, then crumble it into a large bowl.  Add the ganache, the amount depending on how moist you like your cake ball.  I like mine super moist so I had the whole amount.   Mix thoroughly.  Freeze for 15 minutes.
8. With your hands, form the cake/frosting mixture into a mouse shape.  You may need to refreeze the dough if it starts to crumble while you work with it.
9. Place on a cookie sheet and freeze for several hours.
10. Pair up the slivered almonds of similar size (I broke many an almond trying to push it through hardened bark because it took me too long to find a pair of “ears” that looked good together)
11. Melt the chocolate bark according to package instructions.  You can dip the cake mouse into the chocolate bark using a toothpick or by placing it on a spoon.   Place on wax paper, place the almonds as the mouses ears and allow to set.
12. Using a bamboo skewer or lollipop stick, make a small tunnel to insert the licorice tail.  Place a small amount of melted chocolate bark around the tail to hold it into place.   Use the white icing to make eyes.

This is what they look like on the inside:

• Inspired by: The Night Circus

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Author: Lisa  Category: sweets  Tags: cakes & cupcakes, chocolate