This moist, delicious chocolate cake is great because of it's deep cocoa flavor. It works just as well for layered cakes as it does for sculpted cakes...a rare treat.
- 1 1/2 cups all- purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter
- 1 1/2 cups granulated sugar
- 3 eggs
- 3/4 teaspoon vanilla
- 3/4 cup whole milk
- 1 cup water, room temperature
- 2 tablespoons strong instant coffee granules (optional)
Preparation time 20mins
Cooking time 20mins
Lightly dust the fondant mat with powdered sugar as well as your rolling pin. Pat the fondant into a flat disc and place in the center of the mat. Roll out the fondant in one direction and then lift and turn the piece 1/4 turn to avoid sticking. Run your hands under the sheet of fondant and sprinkle some additional sugar if necessary. Continue to roll, rotating frequently and running your hand under until 1/8" thickness.
Dust off any excess powdered sugar and gently place the rolling pin in the center of the fondant. Fold the top half over the pin to meet the bottom half. Keeping your thumbs on the rolling pin to steady, lift and transfer the fondant to the cake, unrolling the fondant on top. Work quickly to smooth the fondant to the sides, stretching and manipulating it as necessary to avoid wrinkling. Try to avoid making dents with your fingertips, which are difficult to remove later.
Switch to the fondant paddle and sweep across the top and sides to create a drum shape. Use a fondant wheel or craft knife to remove the excess fondant. Continue smoothing with a plastic fondant paddle.
Make sure your cake is chilled until very firm before covering.
Patiently knead your fondant until very pliable adding a bit of shortening if necessary. This will account for the additional powdered sugar your fondant will absorb when being rolled out.