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

  • 4.1 oz
    butter
  • 7.1 oz
    sucrose
  • 7.9 oz
    Dark brown sugar
  • 4.1 oz
    eggs
  • 4.1 oz
    water
  • 1.8 oz
    DCP-22GT
  • 7.9 oz
    cake flour
  • 0.2 oz
    baking soda
  • 0.1 oz
    salt
  • 4.1 oz
    Buttermilk
  • 4.1 oz
    water
  • 0.4 oz
    Vanilla

Preparation: Fudge Cake

  1. Sift the flour, soda, and salt together then set them aside
  2. Combine the buttermilk and vanilla with the 115g of water then set aside
  3. Cream the butter with the sugars and eggs
  4. Bring a 115g of water to a boil
  5. Remove the water from the heat and add the cocoa powder, whisk until smooth
  6. Add the chocolate mixture immediately to the creamed mixture and fully incorporate
  7. Alternate adding the flour mixture with the buttermilk mixture
  8. Divide batter between two 8" round cake pans lined with parchment and cooking spray
  9. 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

  • 1.0 lb
    egg whites
  • 1.5 lb
    sugar
  • 2.6 lb
    butter
  • 0.2 oz
    Nielsen Massey Vanilla Bean Paste

Preparation: Vanilla Swiss Meringue Buttercream

  1. Combine whites and sugar in a bowl over a hot water bath. Bring mixture to 60°C
  2. 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.
  3. Switch to the paddle attachment and add room temperature butter slowly
  4. Finish with vanilla

View tools

  • Bowl (s)
  • Spatula
  • Plastic wrap
  • ziplock bag

Assembly

  1. Generously frost the cake with the buttercream and make it smooth
  2. Roll the fondant to 3mm and press the stencil over
  3. Drape the fondant over the cake and smooth out the sides