The Best Chocolate Cake Recipe For Fondant Icing

October 14, 2023 Post a Comment

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Chocolate Cake Recipe + Video Sugar Geek Show from sugargeekshow.com

Description

If you're looking for a recipe for a delicious chocolate cake that can hold up to fondant icing, look no further! This recipe is moist, rich, and perfect for any celebration.

Prep Time

Prep time for this recipe is approximately 30 minutes.

Cook Time

Cook time for this recipe is approximately 35-40 minutes.

Ingredients

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee

For the fondant icing:

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
4 cups confectioners' sugar, sifted
2 tablespoons milk

Equipment

Two 9-inch round cake pans
Electric mixer
Large mixing bowl
Spatula
Cake stand or plate
Fondant rolling pin
Powdered sugar
Fondant smoother
Small paintbrush

Method

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. 3. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix with an electric mixer on medium speed until well combined. 4. Slowly pour in the hot coffee while continuing to mix on low speed until fully incorporated. 5. Divide the batter evenly between the two prepared cake pans. 6. Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean. 7. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely. 8. While the cakes are cooling, prepare the fondant icing. In a large mixing bowl, cream together the softened butter and vegetable shortening until smooth. 9. Add the vanilla extract and mix until combined. 10. Gradually add the sifted confectioners' sugar, mixing on low speed until all the sugar has been incorporated. 11. Add the milk and mix on medium speed until the frosting is light and fluffy. 12. Once the cakes are completely cool, place one cake layer on your cake stand or plate. Spread a layer of frosting over the top of the cake. 13. Place the second cake layer on top of the frosting. Cover the entire cake with a thin layer of frosting, using a spatula to smooth it out. 14. Lightly dust your work surface with powdered sugar. Roll out the fondant to a thickness of 1/4 inch. 15. Carefully drape the fondant over the cake, using a fondant smoother to smooth out any air bubbles or wrinkles. 16. Use a small paintbrush to apply any additional decorations or details to the fondant.

Notes

- Be sure to use freshly brewed hot coffee for the cake batter. It enhances the chocolate flavor and helps to create a moist cake. - If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. - You can also use this chocolate cake recipe to make cupcakes. Simply fill cupcake liners 2/3 full with batter and bake for 18-20 minutes.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:

Calories: 674
Total fat: 29g
Saturated fat: 12g
Cholesterol: 68mg
Sodium: 557mg
Total Carbohydrates: 103g
Dietary fiber: 2g
Sugars: 82g
Protein: 4g

Recipes FAQ

Q: Can I make this cake ahead of time? A: Yes! You can bake the cake layers up to 2 days in advance and store them in an airtight container. You can also make the fondant icing up to 1 day in advance and store it in the refrigerator. Just be sure to bring the frosting to room temperature and re-whip it before using. Q: Can I use a different type of frosting instead of fondant? A: Yes! You can use any type of frosting you like with this chocolate cake recipe. Just be sure to choose a frosting that will hold up to the weight of the fondant if you plan to cover the cake with it. Q: Can I freeze this cake? A: Yes! Once the cake is assembled and covered in fondant, you can freeze it for up to 1 month. Just be sure to wrap it tightly in plastic wrap and place it in an airtight container.

Recipe Tips

- Make sure your butter and vegetable shortening are at room temperature before making the fondant icing. This will help ensure a smooth and creamy frosting. - If your fondant is too sticky, lightly dust it with powdered sugar. - Don't overmix the cake batter or it could become tough. Mix just until all the ingredients are combined. - You can add additional flavorings to the fondant icing, such as almond extract or lemon zest, to customize it to your taste.