Monday, April 6, 2009

Toba's Chocolate Fudge Cake

This is one pretty incredible cake. It's almost as rich and dense as a flourless torte, but just barely light enough to be a cake. It is so good. I think it's probably more an adult chocolate-lover's cake. My kids ate the frosting off and left the cake. I was ok with eating their leftovers though :)

I used Toba's French Vanilla Buttercream to frost and fill, though for the filling I tried to make it a praline buttercream by boiling 1/2 c sugar and a TB of corn syrup til golden, then adding 1/3 c almonds. Then I poured it on a silpat to cool and tried breaking it up in a plastic bag with a heavy ice cream scoop. I wanted it to be a little chunky and figured the food processor would break it down too fine. It turned out pretty tasty. Then I used fondant and chocolate fondant (added in 5TB of Penzeys ductched cocoa powder for 1 lb fondant). I'm not a huge fan of the taste of fondant (you can see I didn't skimp on the bc!), but the chocolate fondant was pretty good.

I'd gotten a Wilton punch for fondant for Christmas, and this was my first time trying it out. I thought the paisley was cute, and it worked out pretty well for a first try.

I'll definitely be making this cake again!


Megan said...

Wow! Where's my piece? :)

Seriously, that looks so good, and your decoration is superb!

Joy said...

Thanks - I tried cropping out the cake plate :)