Uploaded February 2015 | Updated September 2026, 22 hours ago
This Chococat cake is one of my new favorite recipes – it looks impressive, but it’s actually each step is really simple! :D Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
CHECK OUT MIKI’s VIDEO!
Video: bit.ly/1AfZ4dK
Channel: youtube.com/user/sugarcoder
CHOCOCAT TEMPLATE
9 inch cake: bit.ly/1JwQwFG
8 inch cake: bit.ly/1B1aNiD
Thanks for all your feedback on the intro/outro camera angles - will go back to standing next time :-)
♥ Facebook: on.fb.me/14LNQ1d
♥ Instagram: instagram.com/kawaiisweeteats
♥ Channel: bit.ly/18keK04
Chococat Cake Recipe
Makes 1 9” cake (can also make an 8” cake, but you won’t use all the batter)
Decorating Batter Ingredients:
1 stick butter, softened
¾ cup powdered sugar
3 egg whites
1 cup flour
Brown, white, yellow, blue, and black gel food coloring (note – white is optional, can also leave natural color. Can also substitute yellow for brown food coloring)
Decorating Batter Directions
1. Cream together butter and sugar. It won’t come together at first, but keep beating and it’ll become smooth.
2. Mix in egg whites, then beat in flour.
3. Divide and color between 5 bowls as follows:
2 T brown batter for nose
3 T white batter for eye whites
2 T yellow batter for ears
¼ cup blue batter for dots
Color remaining batter black for pupils and Chococat’s face
4. Load into pastry bags or Ziploc bags fitted with small piping tips. I recommend using a coupler for black batter so you can first use a small tip for the pupils and outline, then switch to a larger tip to fill in face.
5. Pop ring off of 9” or 8 “springform pan (a regular pan will likely work as well, but I can’t attest to the results). Place Chococat template on bottom, and tape parchment paper over.
6. Pipe on design. If you want to be extra cautious, refrigerate pan for 15 min in between each feature (ex. pipe pupils, refrigerate, pipe eye whites, refrigerate).
7. Remove tape and carefully pull away template. Place ring back on springform pan.
Sponge Cake Ingredients
6 eggs, separated
½ tsp cream of tartar
¼ tsp salt
1 cup granulated sugar
¼ cup water
1 cup cake flour (see substitution below)
1 cup desired frosting (optional)
½ cup sliced almonds (optional – can also substitute sprinkles, chocolate shavings, etc.)
Sponge Cake Directions
1. Whip egg whites until foamy. Add in cream of tartar and salt, and continue whipping until stiff peaks form.
2. Whip egg yolks until thick and pale in color, about 6 minutes. Gradually add in sugar, then mix in water. Fold in cake flour.
3. Fold half of egg whites into egg yolk mixture, then add remaining egg whites and continue folding.
4. Pour into ungreased 9” or 8” pan over Chococat. Depending on the height/size of your pan, you may not need to use all the batter –aim for ¾ full.
5. Bake at 325F for 20-25 min or until a toothpick inserted into center comes out clean. Let cool for 10 min, then flip onto serving plate. Pop off ring, and remove top. Run a knife around the edge of the pan, and remove lid. Gently peel off parchment, and if desired, frost sides and press on sliced almonds or even sprinkles!
Cake Flour Substitute
Whisk together ¾ cup + 2 T flour and 2 T cornstarch. Sift together several times and use.
Music courtesy of Audio Network “Clap Happy”, “Whale of a Time”, and “Best Foot Forward”
IN THIS VIDEO
Gold spoons: can find similar ones if you search for "gold flatware" on eBay
Gold cake server: bit.ly/1EgXRog
Nail polish: Essie "Bikini So Teeny"
This Chococat cake is one of my new favorite recipes – it looks impressive, but it’s actually each step is really simple! :D Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
CHECK OUT MIKI’s VIDEO!
Video: bit.ly/1AfZ4dK
Channel: youtube.com/user/sugarcoder
CHOCOCAT TEMPLATE
9 inch cake: bit.ly/1JwQwFG
8 inch cake: bit.ly/1B1aNiD
Thanks for all your feedback on the intro/outro camera angles - will go back to standing next time :-)
♥ Facebook: on.fb.me/14LNQ1d
♥ Instagram: instagram.com/kawaiisweeteats
♥ Channel: bit.ly/18keK04
Chococat Cake Recipe
Makes 1 9” cake (can also make an 8” cake, but you won’t use all the batter)
Decorating Batter Ingredients:
1 stick butter, softened
¾ cup powdered sugar
3 egg whites
1 cup flour
Brown, white, yellow, blue, and black gel food coloring (note – white is optional, can also leave natural color. Can also substitute yellow for brown food coloring)
Decorating Batter Directions
1. Cream together butter and sugar. It won’t come together at first, but keep beating and it’ll become smooth.
2. Mix in egg whites, then beat in flour.
3. Divide and color between 5 bowls as follows:
2 T brown batter for nose
3 T white batter for eye whites
2 T yellow batter for ears
¼ cup blue batter for dots
Color remaining batter black for pupils and Chococat’s face
4. Load into pastry bags or Ziploc bags fitted with small piping tips. I recommend using a coupler for black batter so you can first use a small tip for the pupils and outline, then switch to a larger tip to fill in face.
5. Pop ring off of 9” or 8 “springform pan (a regular pan will likely work as well, but I can’t attest to the results). Place Chococat template on bottom, and tape parchment paper over.
6. Pipe on design. If you want to be extra cautious, refrigerate pan for 15 min in between each feature (ex. pipe pupils, refrigerate, pipe eye whites, refrigerate).
7. Remove tape and carefully pull away template. Place ring back on springform pan.
Sponge Cake Ingredients
6 eggs, separated
½ tsp cream of tartar
¼ tsp salt
1 cup granulated sugar
¼ cup water
1 cup cake flour (see substitution below)
1 cup desired frosting (optional)
½ cup sliced almonds (optional – can also substitute sprinkles, chocolate shavings, etc.)
Sponge Cake Directions
1. Whip egg whites until foamy. Add in cream of tartar and salt, and continue whipping until stiff peaks form.
2. Whip egg yolks until thick and pale in color, about 6 minutes. Gradually add in sugar, then mix in water. Fold in cake flour.
3. Fold half of egg whites into egg yolk mixture, then add remaining egg whites and continue folding.
4. Pour into ungreased 9” or 8” pan over Chococat. Depending on the height/size of your pan, you may not need to use all the batter –aim for ¾ full.
5. Bake at 325F for 20-25 min or until a toothpick inserted into center comes out clean. Let cool for 10 min, then flip onto serving plate. Pop off ring, and remove top. Run a knife around the edge of the pan, and remove lid. Gently peel off parchment, and if desired, frost sides and press on sliced almonds or even sprinkles!
Cake Flour Substitute
Whisk together ¾ cup + 2 T flour and 2 T cornstarch. Sift together several times and use.
Music courtesy of Audio Network “Clap Happy”, “Whale of a Time”, and “Best Foot Forward”
IN THIS VIDEO
Gold spoons: can find similar ones if you search for "gold flatware" on eBay
Gold cake server: bit.ly/1EgXRog
Nail polish: Essie "Bikini So Teeny"
