As my girl is not a dessert fan and only likes a very limited type of cakes, she has requested for a chocolate cake that she could eat for her birthday party…meaning both the cake and the frosting made with chocolate.
Thanks to her request, I found out that chocolate ganache is best as frosting underneath fondant so here is my first chocolate ganache chocolate cake…
I didn’t plan well in advance so did not have enough time for the ganache to set and for the frosted cake to set. I read from a lot of posts on the web saying it is not necessary to put ganache covered cake in the fridge but given the hot weather in Singapore, I did not dare to leave it out.
Since I did not have enough time for the ganache to harden, I couldn’t get the very sharp edges after covering with fondant. But I was happy anyway.
Another problem I had was the fondant was tearing apart and had cracks. I wonder if I knead and rolled for too long and dried out the fondant. Need to experiment again.
And here is the finished product…
Had these at a cafe last week and had been thinking of making them since…
They turned out to be yummy and not too sweet…very happy but worry I will eat too much….
To best utilize the layered cakes (eating them isn’t), I tried making cake pops. The most tricky part turns out to be melting the chocolate and getting it to the right consistency.
F chose vanilla cake for birthday so I have started looking for a good recipe for heavy frosting and also to practice making layer cake.
This recipe is too filling but taste fine. Chocolate cream cheese need more milk to make it easier to frost the cake.