I got a good news from my friend recently; she's going to tie the knot this December! Oh, I could see her eyes glow as she was telling me the news over coffee. I was so made up for her, so I decided to make a cake for her (she does love her sweets) to send my best wishes.
This cake is a 2 layered 5 inch chocolate butter cake with chocolate buttercream filling. For the chocolate cake itself, I made use of a third of my Lemon Cake recipe. Then to change it into chocolate cake, I substituted 28% of the amount of flour with cocoa powder, and scraped off all the lemon components in the recipe. As for the buttercream, I used a third of my Swiss Buttercream recipe, and simply added 30g of melted chocolate. You got to make sure though that the melted chocolate is not too hot that it could melt the buttercream, but at the same time not so cool that when added to the buttercream, it would just solidify into tiny clumps.
For the fondant, I used a third of my Marshmallow Fondant recipe. I actually picked out pink marshmallows for this one to give my fondant an instant light pink hue.
Components used for this dessert treat: