Chocolate Cake with Fondant
- Level:
-
Easy
- Makes:
-
2 Yield
Get creative with stenciling chocolate fondant for a delicious show-stopping presentation
- Shelf life:
- 2 days
- Conservation:
- Room temperature
Fudge Cake
Used products: Fudge Cake
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4.1 ozbutter
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7.1 ozsucrose
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7.9 ozDark brown sugar
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4.1 ozeggs
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4.1 ozwater
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1.8 ozDCP-22GT
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7.9 ozcake flour
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0.2 ozbaking soda
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0.1 ozsalt
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4.1 ozButtermilk
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4.1 ozwater
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0.4 ozVanilla
Preparation: Fudge Cake
- Sift the flour, soda, and salt together then set them aside
- Combine the buttermilk and vanilla with the 115g of water then set aside
- Cream the butter with the sugars and eggs
- Bring a 115g of water to a boil
- Remove the water from the heat and add the cocoa powder, whisk until smooth
- Add the chocolate mixture immediately to the creamed mixture and fully incorporate
- Alternate adding the flour mixture with the buttermilk mixture
- Divide batter between two 8" round cake pans lined with parchment and cooking spray
- Bake at 175°C (300°F) for 50 to 60 minutes until the toothpick comes out clean
View tools
- Whisk
- Parchment paper
- Paddle attachment*
- Sauce pot
- Stand Mixer
- Tamis
- Rubber Spatula
- 20.32 cm (8") cake pans
Vanilla Swiss Meringue Buttercream
Used products: Vanilla Swiss Meringue Buttercream
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1.0 lbegg whites
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1.5 lbsugar
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2.6 lbbutter
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0.2 ozNielsen Massey Vanilla Bean Paste
Preparation: Vanilla Swiss Meringue Buttercream
- Combine whites and sugar in a bowl over a hot water bath. Bring mixture to 60°C
- Transfer the whites mixture to the bowl of a stand mixer and whisk on low speed until soft peaks form. Increase speed and whip until stiff glossy peaks form.
- Switch to the paddle attachment and add room temperature butter slowly
- Finish with vanilla
View tools
- Bowl (s)
- Spatula
- Plastic wrap
- ziplock bag
Assembly
- Generously frost the cake with the buttercream and make it smooth
- Roll the fondant to 3mm and press the stencil over
- Drape the fondant over the cake and smooth out the sides
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