A reader asked me if it was possible to use my Fluffy Chocolate Cupcakes recipe to make a chocolate layer cake for fondant cake. My answer was a no as the cake is too soft and fluffy so would be easily distorted. When the fondant is draped over, the icing may gradually ooze out from the side where the cake layers meet, creating a bulge overtime. In order to tackle this issue, I have come up with this sturdier chocolate cake.
This cake is similar to my Chocolate Sour Cream Bundt Cake. It is firm enough to bear the weight of fondant but the texture is not too dense due to the addition of yogurt. I made it with butter and a little bit of oil to keep it from being too dry. I also added brown sugar for both moisture and flavor. The recipe is good enough to be sliced into two 1” thick layers after leveling the top. The pictures showing the process are 2.5 times the recipe as I needed three 1.25” thick cake layers for a fondant cake project. I baked them in three 6” pans all at once but they turned out to be 1.5” thick after leveling. So next time I would just use a double batch. My kids and I have turned the cut out tops into cake balls. This was quite fun for the kids as they loved to squeeze/smash the leftover cake which I have placed in a large Ziploc bag. Just add enough ganache or cream cheese and knead until a dough is formed. Roll them into bite-sized balls and you get cake balls. There is absolutely no wastage at all.
此蛋糕跟朱古力酸忌廉圓環蛋糕相似，蛋糕結構紮實可承受翻糖重量，但因為添加了乳酪的關係，蛋糕整體口感仍帶柔軟不會過硬。 除了牛油外，EC使用了少量液體油防止蛋糕過乾，另外也加了黃糖增添味道和蛋糕濕度。切除頂部突出部份後，食譜份量足夠橫切成兩片一寸厚蛋糕片，但這次EC需要利用三片1.25寸蛋糕片製作翻糖蛋糕，因此過程照片是原食譜的2.5倍份量，分別用了三個六寸蛋糕圓模同時焗製。蛋糕焗起後不計頂部突出的地方足足有1.5寸高，EC認為下次用雙倍份量便可以了，EC與孩子們把剩下的蛋糕製成蛋糕球(cake balls)，孩子們特別喜愛幫忙擠爛蛋糕(EC把蛋糕放在食物袋中讓他們揉搓)，蛋糕碎加點朱古力醬或忌廉芝士增加黏度後便可以搓成糰，分別滾圓成小球後很方便食用，一點兒也不會浪費！
Chocolate Butter Cake
Makes a 6” round cake
100 g unsalted butter, softened
80 g granulated sugar (I used organic cane sugar)
40 g brown sugar
2 large eggs
15 g grapeseed oil (or any light tasting oil)
1 tsp vanilla bean paste or pure vanilla extract
115 g all purpose flour
25 g unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
80 g plain yogurt
Notes: The eggs I use are about 50-55 g each without shells.
Preheat oven to 325ºF/165ºC. Line baking pan with parchment paper round. Grease and flour the sides then tap off excess.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth. Add both sugars then beat on medium speed until pale and fluffy, about 3 minutes. Stop mixer to scrape down the sides of the bowl if needed.
Add the eggs one at a time. Beat with medium speed until fully Incorporated between each addition, scraping the sides of the bowl as needed. Beat in oil and vanilla until smooth.
In a larger bowl combine and sieve together the flour, cocoa powder, baking powder, baking soda and salt. With mixer running on low, alternately add flour mixture in three parts and yogurt in two parts, beginning and ending with flour mixture. Scrape down the sides of the bowl if needed and beat until just blended. Batter should be thick and creamy.
Pour batter into the prepared pan then smooth top with a spatula. Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 45 to 50 minutes. Adjust oven temperature and baking time accordingly for your own oven.
Cool in pan for 10 minutes. Unmold and transfer to a wire rack to cool completely before leveling and decorating. The following is a double batch baked in two 6″ pans. Each cake can be sliced into two 1” thick layers after leveling the top.
I ganached the cake then covered it with fondant.
Then I let my daughter paint on the cake with diluted food color. This was her first time painting on fondant and she looked so serious lol.
Here is the fondant cake I recently made for my friend’s nephew. I built the cake with three 1.25” thick chocolate cake layers and the finished cake stood about 4” tall.
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