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We hope you got benefit from reading it, now let's go back to chocalate cake,with foundant recipe. You can cook chocalate cake,with foundant using 15 ingredients and 23 steps. Here is how you achieve it.

The ingredients needed to cook Chocalate cake,with foundant:

1. You need 250 g of sugar.
2. Get 250 g of sugar.
3. You need 4 of eggs.
4. Use 500 g of flour.
5. Use 4 tbsp of cocoa powder.
6. Prepare of Vanilla extract.
7. Provide 95 ml of milk.
8. Take of For the fondant,.
9. Prepare 2 tbsp of gelatin.
10. Prepare 1 tsp of glucose syrup.
11. Take 2 packets of icing sugar, use 3 to 2 packets.
12. Get 100 ml of water.
13. Get 2 tbsp of lemon juice (optional.
14. Take 2 tbsp of vanilla extract.
15. You need 1 tsp of shortening.

Instructions to make Chocalate cake,with foundant:

1. Cream the butter with sugar.
2. Add eggs, mix well.
3. Mix the flour with the cocoa powder, then sieve.
4. Add the flour to the cream,stir til rough not smooth..
5. Add the milk,thenvanilla extract mix well.
6. Am so sorry pals before baking first you PRE- HEAT THE OVEN.
7. Put the butter in the oven, temp 200 degree Celsius for 45 to 60min..
8. For the fondant, add the gelatin to the water mix well.
9. Add the lemon juice and let sit for 5min.
10. Heat the glucose for 30sec in the microwave /gas,you boil the water then then you put the glucose mixture,the add glycerine and vanilla extract.
11. Make sure to mix the ingredients well.
12. Heat the gelatin in the microwave / gas for 15seconds and mix well.
13. Mix both mixtures together.
14. Make sure they are well incorporated before before proceeding to the next step.
15. With the icing sugar in a bowl make a well in the centre of it, add the gelatin mixture to the center of the well..
16. With a wooden spoon /cooking stick, start mixing everything together in a folding motion.
17. When the mixture turn into a paste, it's time to knead it together.
18. Place the fondant paste onto to a powdered work surface and start to knead the paste,to knead the Fondant, fold in the bottom onto the top and repeat the process.
19. Add more icing sugar when needed whenever it gets too sticky, when the fondant is too pliable start to pull it as if you're pulling taffy.
20. When the fondant is stretchy in consistency and doesn't Break it is ready to use.
21. Add a small amount of shortening to moisturize the fondant(optional).
22. Knead the fondant into ball and place it inside a plastic bag to keep it pliable.
23. Try to get as much air out as possible and let the fondant rest for at least 1hr,, after that you can roll your fondant to cover your cake..

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