Delight in the charm of the Bear Chocolate Cream-Filled Cake —a whimsical treat that’s as adorable as it is delicious. Featuring fluffy cocoa sponge cakes shaped like little bears, filled with luscious blueberry-infused whipped cream, and adorned with expressive chocolate features, this dessert is perfect for birthdays, baby showers, or any occasion that calls for a touch of sweetness and creativity.
Ingredients
Cocoa Sponge Cake:
1 large egg
20g water
8g corn oil (Part A)
20g cake flour
15g cornstarch
5g cocoa powder
8g corn oil (Part B)
A few drops of lemon juice
4g granulated sugar
Filling:
80g heavy whipping cream
20g blueberry jam
Decoration:
Appropriate amounts of dark and white chocolate
Instructions
Prepare the Egg Mixture:
Separate the egg yolk and white.
Place the egg white in a bowl, add lemon juice and granulated sugar, and freeze until ice crystals form around the edges.Tapas
Make the Yolk Batter:
In another bowl, whisk together the egg yolk, water, and corn oil (Part A) until well combined.
Sift in the cake flour and cornstarch, mixing until smooth.
Prepare the Cocoa Mixture:
Combine cocoa powder with corn oil (Part B) and microwave on high for 1 minute.
Stir until smooth and set aside.
Whip the Egg Whites:
Using an electric mixer, beat the chilled egg whites until stiff peaks form.
Combine Mixtures:
Fold one-third of the whipped egg whites into the yolk batter until incorporated.
Gently fold in the remaining egg whites until the mixture is uniform.
Add the cocoa mixture and fold until well combined.
Pipe the Bear Shapes:
Transfer the batter into a piping bag fitted with a round tip.
Pipe bear-shaped figures onto a baking sheet lined with parchment paper.TikTok+2Glamour+2Instagram+2
Bake:
Preheat the oven to 155°C (311°F).
Bake the cakes in the middle rack for 25 minutes.
The surface should feel dry and form a slight crust when done.
Decorate:
Once cooled, use melted dark and white chocolate to draw the bear’s facial features.
Prepare the Filling:
Whip the heavy cream with granulated sugar until soft peaks form.
Fold in the blueberry jam until evenly distributed.
Transfer the filling into a piping bag.
Assemble:
Pipe the blueberry cream onto the flat side of one bear-shaped cake.
Gently press another cake on top to create a sandwich.
Cook and Prep Times
Preparation Time: 30 minutes
Baking Time: 25 minutes
Cooling & Decorating Time: 30 minutes
Total Time: ~1 hour 25 minutes
Servings: Approximately 6 bear-shaped cakes
Baking Pro Tips
Egg White Perfection: Ensure the mixing bowl and beaters are clean and dry before whipping egg whites to achieve optimal volume.
Gentle Folding: Use a spatula to fold ingredients gently, preserving the airiness of the batter.
Consistent Sizing: Pipe bear shapes of uniform size to ensure even baking.
Fully Baked: The cakes should have a dry surface and slight crust; underbaking may cause collapse.
Creative Decoration: Personalize each bear with different expressions using chocolate decorations.
The Bear Chocolate Cream-Filled Cake is more than just a dessert—it’s a delightful experience that combines the joy of baking with creative expression. Perfect for special occasions or as a fun project with kids, these charming bear-shaped cakes are sure to bring smiles to everyone’s faces. Enjoy the rich cocoa flavor paired with the sweet and tangy blueberry cream in every adorable bite!