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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Grease a 10-inch round cake pan and dust with unsweetened cocoa powder.
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3
Stir cake mix, 1 1/4 cup water, vegetable oil, and eggs in a large bowl until moistened. Beat with an electric mixer on medium speed until batter is smooth, 2 minutes.
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4
Pour batter into the prepared cake pan.
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5
Bake in preheated oven until the cake top springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, 30 to 35 minutes.
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6
Place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.
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7
Cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.
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8
Place unsweetened baking chocolate into a microwave-safe bowl and heat in microwave on high power until chocolate is slightly warmed, about 1 minute. Continue to heat chocolate in 20-second intervals, stirring after each interval, until chocolate is melted and free of lumps.
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9
Stir melted chocolate with sweetened condensed milk in a large bowl until thoroughly combined; whisk in 1/4 cup water and instant chocolate pudding mix until thickened and smooth, about 1 minute. Cover bowl and chill pudding mixture until cold, at least 30 minutes.
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10
Whip cream in the chilled stainless steel bowl with chilled beaters until the cream holds stiff peaks, about 2 minutes. If necessary, use a cloth to touch the steel bowl to avoid warming the bowl.
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11
Remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.
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12
To assemble the cake, cut the cake into 2 equal halves and place the halves together on a cake serving platter with the cut sides down, and rounded sides up. If needed, glue the two cake halves together with a smear of frosting.
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13
Cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.
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14
Attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.
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15
Generously frost the cake with the chocolate cream frosting.
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16
Sprinkle the whole cake with grated chocolate for fur. Place jelly beans on front of head to make eyes and nose.
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17
Cut 2 large ear shapes from brown construction paper. Cut 2 smaller ear shapes from pink construction paper for the insides of the ears. Fold together to make the ears and insert into top of the head.
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18
Refrigerate the cake until ready to serve.
