Cup of Cocoa Christmas Cake

Cup of Cocoa Christmas Cake


What you'll need:

  • 2 layers of vanilla cake and 2 layers of chocolate cake (I used 6-inch layers, but you can also make this with 8-inch layers)
  • vanilla buttercream - this recipe, x3
  • 1 1/2 pounds white vanilla fondant
  • 2 ounces dark chocolate + 2 ounces heavy whipping cream for ganache
  • mini marshmallows
  • candy cane

 

1.  To assemble the cakes in the checkerboard design, make sure all the cakes are leveled to the same height.  For 6-inch cakes, you can cut three rings, and for 8-inch cakes you can cut four rings.  For the six-inch cakes I did, I used a 2-inch round cutter and a 4-inch round cutter to cut the rings in the cake.  Then, carefully rearrange the rings as pictured.

 

 


2.  As you stack and fill the cakes with buttercream, alternate so that they are stacked chocolate, vanilla, chocolate, vanilla, to complete the checkerboard pattern inside.  Frost all over with the buttercream and smooth it out.  Chill for about 15 minutes while you roll out the fondant.

3.  Measure the height and circumference of your cake.  You'll need to roll out the fondant so that it is about 1 inch taller than your cake, and overlaps the circumference by about 1/2 inch.  Lightly dust your counter with powdered sugar and roll the fondant out to about 1/8 inch thick.  Use a pastry cutter to trim the fondant into a rectangle measuring the dimensions needed to wrap around your cake.  Carefully lift the fondant and wrap around the sides of the cake, then fold over the top edge towards the inside to form the lip of the "cup", which you will later fill with ganache.  Use a fondant smoother to smooth everything out.  If you like, use a cookie cutter like I did to press a little impression onto the front of the cake to make your cup design.

4.  For the handle, I formed mine out of just fondant, but it was really far too heavy.  It would be better to form it out of a rice crispy treat, then cover that with a thin layer of fondant.  Insert wooden sticks into each end of the handle, then insert those into the cake to secure the handle to the cake.  Dab on a few drops of vodka or water to seal the handle against the cake.

5.  To make the ganache, warm the cream just until it simmers.  Remove from the heat and stir in the chocolate until smooth.  Spoon onto the top of the cake.  Sprinkle with marshmallows and finish with a candy cane garnish.


Recipe and Design from Curly Girl Kitchen
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