Cardamom Bear Cake

Fluffy cardamom chiffon, rich dark chocolate ganache, tart crushed raspberries

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F and prepare two loaf baking pans with parchment paper and butter.

Step 2

In a medium bowl, sift together flour, sugar, cardamom, baking powder, and salt.

Step 3

In a small bowl, beat together egg yolks, water, oil, and vanilla until frothy.

Step 4

Fold egg yolk mixture into flour mixture until just combined.

Step 5

Whip together egg whites and cream of tartar until stiff peaks form.

Step 6

In 4 even increments, fold egg whites into the cake batter.

Step 7

Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly.

Step 8

Let cool on a wire rack while preparing the filling.

Step 9

Whisk together the melted chocolates and heavy cream in a medium-sized bowl. Place the bowl in the fridge for 15 minutes. Beat the cooled chocolate mixture until it becomes creamy and airy. Separate 1/2 cup of this mixture into a bowl. Fold the chopped raspberries into the main mixture.

Step 10

To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting).

Step 11

Sift in the confectioner's sugar, and add in the cardamom.

Step 12

Beat for a minute, or however long it takes for the confectioner's sugar to fully incorporate.

Step 13

Slice both cakes horizontally, and separately fill both cakes with the raspberry chocolate filling. Cut one of the cakes into 6 equal-sized rectangles (these are your bear's ears, arms, and legs). Keep the other cake as a full rectangle (this is the bear's torso). Attach the smaller cake rectangles to the full rectangle and begin to trim off the excess cake to make the bear's features more pronounced. Frost and decorate with the chocolate ganache that you set aside earlier.

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