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Chocolate Cake with Oil under Fondant

post #1 of 10
Thread Starter 

I am experimenting with different chocolate cake recipes and would like to try a recipe with oil instead of butter (Hershey's Chocolate Cake is on that list), but in her Craftsy Class Jenny McCoy suggested that oil based chocolate cakes may not be able to hold the weight of fondant. My gut says the smbc or ganache layer under the fondant would be stable enough that it wouldn't be a problem.

 

Does anyone else use an oil-based chocolate cake recipe under fondant successfully?

post #2 of 10
My chocolate cake recipe uses oil, and I have used it under fondant with no problems. I usually frost it with SMBC. I have used it as a bottom tier for a two tier cake. I'm a hobby baker, not a professional, so maybe a pro would have a different opinion.
post #3 of 10

After much trial and error I discovered the double chocolate cake recipe from Epicurious. It has been my go to chocolate cake recipe ever since (with Hershey's special dark cocoa).  It is oil based.  I have used it many times both with SMBC and ganache under the fondant (massa grischuna).  HTH

 

 

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

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post #4 of 10
Same as above. For my nieces birthday I just used a regular old Duncan Hines and it has oil. Covered in fondant just fine. I Ice with imbc which is essentially the same as smbc
post #5 of 10
Quote:
Originally Posted by yortma View Post
 

After much trial and error I discovered the double chocolate cake recipe from Epicurious. It has been my go to chocolate cake recipe ever since (with Hershey's special dark cocoa).  It is oil based.  I have used it many times both with SMBC and ganache under the fondant (massa grischuna).  HTH

 

 

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

 

Yortma, this recipe looks a lot like a mud cake, is it very dense?   I'm thinking about making one soon it sounds so delicious.

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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
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Halloween
(4 photos)
Cupcakes!
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post #6 of 10
I use the Hershey chocolate cake recipe and most of the cakes I make are fondant covered and I've never had any issues icon_smile.gif
post #7 of 10
Quote:
Originally Posted by MBalaska View Post
 
Quote:
Originally Posted by yortma View Post
 

After much trial and error I discovered the double chocolate cake recipe from Epicurious. It has been my go to chocolate cake recipe ever since (with Hershey's special dark cocoa).  It is oil based.  I have used it many times both with SMBC and ganache under the fondant (massa grischuna).  HTH

 

 

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

 

Yortma, this recipe looks a lot like a mud cake, is it very dense?   I'm thinking about making one soon it sounds so delicious.

It has a rich deep chocolate taste and is a very dark chocolate color.  It is moist but just barely to the point of being fudgy.  It keeps a crumb.  i have never made a mud cake, so I can't tell you how it compares.  HTH

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post #8 of 10
Quote:
Originally Posted by georgiacakelady View Post

I use the Hershey chocolate cake recipe and most of the cakes I make are fondant covered and I've never had any issues icon_smile.gif


Ditto.

post #9 of 10
I use an oil-based choc cake recipe, filled with SMBC, covered in ganache and then fondant. So far I've done up to 5 tiers, no issue with weight crushing the cake.
post #10 of 10
Thread Starter 

Thanks everyone! I used to use the All American Chocolate Butter Cake from the Cake Bible, but I find it a bit dry. I tried the hershey cake, but it sunk on me (I may have under baked it). So far, my favourite is a recipe from Bonnie Gordon College in Toronto that uses oil. I have a single tier kids bday cake to do next weekend so I'll give it a shot.

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