Chocolate cake with fondant

Chocolate fondant cake – a detailed recipe cooking. Time: 1 hour. 25 minutes Complexity: easy Servings: 10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

For the cake:

• 2 and 2/3 Art. premium wheat flour
• 3/4 Art. plus 1 tbsp. l granulated sugar
• 1/3 Art. brown sugar
• 1/4 Art. cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1/2 tbsp. plus 2 tbsp. l sour cream
• 1 tbsp. l vanilla extract
• 3/4 Art. melted and chilled butter
• 1/2 tbsp. corn oil
• 1 and 1/3 Art. cold water

For fudge:

• 170 gr dark chocolate (cocoa content of at least 70%)
• 1 tbsp. plus 2 tbsp. l softened butter
• 1 and 3/4 Art. sifted icing sugar
• 1 tbsp. l vanilla extract

Recipes with similar ingredients: premium flour, eggs, sour cream, vanilla extract, brown sugar, powdered sugar, bitter chocolate, cocoa

Recipe preparation:

1. For the cake

   Preheat the oven to 180 ° C. Bottom of 2 cake molds (diameter 20 see) grease with butter and cover with parchment paper. in a large bowl, mix the wheat flour, both types of sugar, cocoa, baking powder, soda and salt. In another bowl or measuring bowl with a wide throat mix eggs, sour cream and vanilla extract. Stationary or use a hand-held electric mixer to beat the melted cream butter with corn until they mix (if you use hand mixer, you will need another large bowl; to a stationary mixer bowl is included), then enter water.

2. Add all dry ingredients at once and mix on low speed. Add the egg mixture, whisk again until all the ingredients do not mix, then pour the finished tests into prepared forms. In fact, you can do it and manually. I just like my “toys” and I’m comfortable stationary mixer by itself.
3. Bake the cakes for 45-50 minutes until the cake tester going out clean. Cool the cakes in the molds on the wire rack for 15 min., then remove by inverting the forms and cool completely on bars.
   

   For fudge

   Melt the chocolate in the microwave (2-3 minutes at medium power) or in a bowl in a water bath. Let cool slightly.

4. In another bowl, whisk the butter until it becomes soft and creamy (again, I use stationary for this mixer), then sift the icing sugar and whisk again until the mixture will not become light and airy. I know what to sift the ingredients are real flour, the only work in the kitchen that I really hate it, but it’s necessary to do it, otherwise the cream will be lumps. Then gently add vanilla and chocolate and mix to make a shiny, smooth mixture. between the cakes, about a quarter of the glaze, then grease the top and sides cake and smooth the cream with a silicone spatula.