Everyone loves chocolate fondant cake. But it can be tricky especially choosing the right ingredients. Here is our simple recipe to make a DIY chocolate fondant
Ingredients:
Callebaut Dark Chocolate – 200g: Buy here.
Unsalted Butter – 150g.
Loyal Caster Sugar – 150g: Buy here.
Allied Mills Cake Flour – 100g: Buy here.
Free-range Eggs – 4 large.
Fondtastic Black Fondant – 500g: Buy here.
Instructions:
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Prepare the Batter:
- Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan with butter and dust lightly with flour.
- Melt 200g of Callebaut Dark Chocolate and 150g of unsalted butter in a heatproof bowl over simmering water (double boiler method). Stir until smooth, then set aside to cool.
- In a large bowl, whisk 4 large eggs and 150g of Loyal Caster Sugar until pale and fluffy. Slowly fold in the cooled chocolate-butter mixture.
- Sift in 100g of Allied Mills Cake Flour and gently fold it into the mixture until combined. Be careful not to overmix to keep the batter light and airy.
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Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan before turning it out onto a cooling rack.
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Prepare the Fondant:
- Knead 500g of Fondtastic Black Fondant until soft and pliable. Roll it out on a lightly dusted surface (with powdered sugar) to about 1/4-inch thickness, large enough to cover the entire cake.
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Assemble:
- Once the cake is completely cool, cover it with a thin layer of buttercream (optional) to help the fondant adhere.
- Gently drape the rolled fondant over the cake, smoothing it with your hands or a fondant smoother. Trim off any excess fondant from the bottom.
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Decorate:
- Add additional decorations or fondant accents, as desired. You can use edible glitter, pearls, or pre-made decorations from Cake Deco Supplies to enhance the presentation. Browse decorations here.