Bear Face Cake

Sponge

• 300 g dark chocolate (min. 60% cocoa solids), small pieces or callets
• 300 g unsalted butter diced, plus extra for greasing
• 5 large eggs
• 3 egg yolks from large eggs
• 125 g golden caster sugar
• 40 g rice flour
• 40 g cocoa powder (see tip)

Buttercream Icing

• 225 g unsalted butter diced
• 300 g icing sugar
• 1 tsp natural vanilla extract
• 60 g cocoa powder
• 125 g double cream
• 30 g caramel sauce

Decoration

• black food colouring gel (see tip)
• 80 g fondant icing white, ready to roll
• water for brushing