I'm a beginner. I've tried making a mud cake with ganache to practice putting fondant on before but found the mud cake extremely dense just like a brownie (probably it was my recipe) and combined with the ganache it was like a sugar heart attack! I'm not chocolate/sugar hater so I can imagine for other people it could be even worse tasting... anyway as I said i'm a beginner so can anyone suggest how to lighten this up without sacrificing the stability etc. needed for fondant & sharp edges?
thanks in advance!
A mud cake is meant to be dense as mud!
For sharp edges you can use any cake recipe (such as Hershey chocolate cake or the chocolate cake on Epicurious). I get my sharp edges from the ganache.
I use Mimifix (on cakecentral) recipe for vanilla cake.
I put about 1/4 inch layer of ganache around the cake so it doesn't crush the cake but it still gives me sharp edges.