Description
Transform a classic, moist chocolate sheet cake into a spectacular sculpted vehicle that is perfect for birthdays. This recipe combines rich bittersweet ganache with structural carving techniques and vibrant fondant for a professional-looking result made right in your farmhouse kitchen.
Ingredients
- All-Purpose Flour
- Unsalted Butter, softened
- Cocoa Powder
- 18 oz Bittersweet or Semisweet Chocolate
- 5 Large Eggs
- Heavy Cream (38% fat)
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Milk
- Vanilla Extract
- Marshmallow Fondant
- Gel Food Colors
- Silver Luster Dust
- Cornstarch
Instructions
- Preheat oven to 350°F (177°C) and grease/line a 15×17-inch sheet pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer, cream the butter and sugar until fluffy, then add eggs one at a time while scraping the bowl.
- Alternate adding the flour mixture and milk in batches, finishing with the vanilla; pour into the pan and bake for 50–55 minutes.
- Prepare the ganache by melting the chocolate and heavy cream in short microwave bursts, stir in vanilla, and refrigerate until spreadable.
- Stack cooled cake sections with ganache layers and use a serrated knife and template to carve the car shape.
- Apply a thin crumb coat of ganache, chill for 15 minutes, then apply a thicker second layer and smooth with a flexible scraper before chilling again.
- Tint the fondant with gel colors, roll it out on a surface dusted with cornstarch, and drape it over the chilled cake, smoothing from top to bottom.
- Trim excess fondant and add details like windows, tires, and bumpers using colored fondant attached with a dab of water.
- Mix luster dust with a drop of alcohol to paint metallic details on the bumpers and lights before serving.
Notes
When carving the cake, keep a small bowl of extra ganache nearby to use as ‘spackle’ for any accidental gouges in the cake’s surface. To ensure the fondant adheres perfectly, you can lightly mist the chilled ganache with a tiny bit of water or use a very thin layer of piping gel before draping the fondant.
- Prep Time: 1 hour
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking and Sculpting
- Cuisine: American