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One Bowl Chocolate Square Cake

By: Lyndsay // Coco Cake Land
Makes: 16 slices

ingredients

For the cake

  • 1 1/4 cup unbleached flour
  • 1 cup Dutch process cocoa powder
  • 1 cup granulated white sugar
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 400 ml can of full fat high quality coconut milk
  • 1/4 cup warm water
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

For the buttercream

  • 1 1/2 cups unsalted butter at room temperature
  • 3 cups icing sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract
  • pinch of salt, optional
  • drop of pink gel food colouring

For the decorations

  • 2 inch ball of white fondant
  • 2 inch ball of black fondant
  • 3 inch ball of pink fondant
  • wooden BBQ skewer cut to size
  • Piping bag , fitted with a large multi-opening grass/fur tip

instructions

Make the cake

  • Press the OVEN setting to preheat the Panasonic 3-In-1 Steam Oven to 350 degrees. Spritz an 8 x 8 inch square cake pan with vegetable oil. Cut a piece of parchment paper to size and place into the pan.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt. Mix on low speed to combine.
  • Add the eggs, coconut milk, vegetable oil and pure vanilla extract and mix until combined, about 1-2 minutes.
  • Pour the batter into the prepared cake pan, using an offset spatula to level the batter.
  • Place into oven and bake for 20-22 minutes. Insert a toothpick into the centre of the cake and inspect it to make sure it comes out clean with only moist crumbs.
  • Let cake cool completely on wire rack before frosting.

Make the buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, salt and pink gel food colouring on low speed to combine.
  • Once combined, beat the buttercream on high speed for about 3-4 minutes until frosting has doubled in volume.

Decorate the cake

  • Using an offset spatula, frost the cake with a layer of buttercream, smoothing as you go. You can use a cake bench scraper if you wish.
  • Fill the piping bag with the remaining buttercream. Pipe the entire cake with fur.
  • With clean and dry hands, make the white fondant muzzle by rolling out fondant to about 1/4 inch thickness. Punch out a circle shape using a large circle cookie cutter or rim of a cup. Gently pull the shape into an oval muzzle and set aside onto parchment paper.
  • Roll out a small amount of pink fondant and use the opening of a clean piping tip to punch out little circle shapes for the cheeks. Set aside. Pull off a 1/2 inch piece of pink fondant and mix with 1/2 inch piece of white fondant, creating a lighter pink shade. Using the original pink, form bear ears using your hands. Add “inner ears” using the light pink fondant, using a tiny amount of water to adhere the inner ear to the pink ear. Insert wooden skewers into each ear and set aside.
  • Roll out the black fondant and use the opening of a larger clean piping tip or a small circle cookie cutter to punch out two large circles for the eyes. Set aside.
  • Pinch a tiny piece of black fondant into a small oval for the nose.
  • Place the facial pieces onto top of the cake to make the bear face.
  • Insert the ears into the top of the cake!