Chocolate Graduation Cake Recipe
With the help of an amazing chef, HICAPS came up with this moist and creamy chocolate graduation cake. Using this recipe, you can now make an attractive, delicious graduation cake without spending a lot.
Ingredients
Chocolate Cake (Base of our Graduation Cake)
- 225 g HICAPS Buttercream Ref Margarine
- 1 cup White Sugar
- ½ cup ChiffonAide Cake Oil
- ¾ cup HICOA Premium Cocoa Powder
- 4 pcs Whole Egg
- 2 cups All-Purpose Flour Sifted
- 1 ½ tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 cup Mlekovita UHT Milk
- 1 tbsp. Vinegar
- 1 tsp. Emulco Vanilla Flavor
Graduation Cake Fondant
- 300 g Magic Whizk Instant Whipping Cream
- 200 g Glucose
- 1000 g Powdered Sugar
- Gel Food Color
Instructions
Chocolate Cake (Base of our Graduation Cake)
- In a mixer cream HICAPS BUTTERCREAM and sugar until light and fluffy.225 g HICAPS Buttercream Ref Margarine, 1 cup White Sugar
- Add CHIFFONAIDE CAKE OIL and egg one at a time, continuously mixing over medium speed.½ cup ChiffonAide Cake Oil, 4 pcs Whole Egg
- In a separate bowl, combine all the dry ingredients and sift together.¾ cup HICOA Premium Cocoa Powder, 2 cups All-Purpose Flour, 1 ½ tsp. Baking Soda, 1 tsp. Baking Powder
- In another bowl, measure milk and add the vinegar and vanilla extract.1 cup Mlekovita UHT Milk, 1 tbsp. Vinegar, 1 tsp. Emulco Vanilla Flavor
- Add the dry and wet ingredients in the butter-egg mixture alternately, starting with the dry and ending with the dry.
- Continue mixing using the rubber scraper. But do not overmix.
- Pour cake batter into the molder.
- Bake for 45 mins. to 1 hr. at 180° or until toothpick test comes out clean.
- Once done, let it cool before frosting or before covering with fondant.
Magic Whizk Fondant
- Place Confectioner Sugar in a large bowl.1000 g Powdered Sugar
- Make a well in the center, using a wooden spoon. Stir in glucose.200 g Glucose
- Add Magic Whizk. Mix until stickiness disappears.300 g Magic Whizk Instant Whipping Cream
- Knead until the fondant is smooth, pliable, and does not stick to your hands. If fondant is too stiff, add water (a drop at a time).
- Use fondant immediately or store in an airtight container in the fridge. When ready to use, bring to room temperature and knead again until soft.
- Put in desired colors depending on fondant design.Gel Food Color
Tried this recipe?Let us know how it was!