Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup boiling water
- 1 pound white fondant
Special equipment needed:
- 9-inch round cake pans (2)
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Rolling pin
- Fondant smoother
- Cake stand or plate
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. In a small bowl, mix the cocoa powder and boiling water until smooth.
7. Pour half of the cake batter into one of the prepared pans. Add the cocoa mixture to the remaining batter and mix until well combined.
8. Pour the chocolate batter into the other prepared pan.
9. Use a spoon or spatula to swirl the two batters together in each pan.
10. Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cakes cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
12. Roll out the fondant on a clean surface dusted with powdered sugar until it is large enough to cover the cake.
13. Place one cake layer on a cake stand or plate and spread a thin layer of frosting on top.
14. Place the second cake layer on top and spread another thin layer of frosting on top.
15. Cover the entire cake with the rolled-out fondant, smoothing it with a fondant smoother.
16. Decorate the cake with additional fondant shapes or designs, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 65g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be used instead of 2% milk.
- Dark chocolate can be used instead of cocoa powder.
- Store-bought fondant can be used instead of homemade fondant.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use different colors of fondant to create a unique design.
- Add a layer of fruit preserves or whipped cream between the cake layers for added flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a toothpick or skewer to swirl the batters together for a marbled effect.
- Dust the rolling pin with powdered sugar to prevent the fondant from sticking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Place the cake on a cake stand and decorate with fresh flowers or fruit.
Garnishes:
Fresh berries, edible flowers, or chocolate shavings can be used as garnishes.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad can be served alongside the cake.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the fondant cracks or tears, use a small amount of water to smooth it out.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling the cake.
Food history:
Fondant cakes have been popular since the 19th century and were often served at weddings and special occasions.
Flavor profiles:
This cake has a classic vanilla flavor with a rich chocolate swirl.
Serving suggestions:
Slice the cake into wedges and serve on individual plates.
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Taste: Rich, Creamy, Sweet, Chocolatey, Decadent