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Before you jump to Chocalate cake,with foundant recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

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We hope you got benefit from reading it, now let’s go back to chocalate cake,with foundant recipe. To cook chocalate cake,with foundant you need 15 ingredients and 23 steps. Here is how you do it.

The ingredients needed to prepare Chocalate cake,with foundant:

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