Chocolate cake with Fondant Icing

Chocolate  Cake:

Ingredients: 

Butter : 1/2 Cup
Cocoa Powder : 2 Tbsp (heaped)
Boiling Water : 1/2 cup
Plain Flour : 1 cup
Sugar : 1 cup
Salt : a pinch
Buttermilk : 1/4 cup
Egg : 1
Baking Soda : 1/2 Tsp
Vanilla : 1 Tsp

Method:

Preheat the oven to 180C. Line an 8" round baking pans with parchment, then spray the parchment with cooking spray or butter.
In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
In a bowl, mix together the buttermilk, baking soda, egg, and vanilla. Set aside.
In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is well combined.
Pour the batter into the pan and bake them for 25-30 minute, until they're just set. Remove them from the pan and set them aside to cool completely.

 

Chocolate Buttercream Frosting :

Ingredients:

Unsalted butter- 3/4 cup, very soft (not melted).
Milk- 1 tbsp
Semi sweet chocolate-125 gm, melted  & cooled to room temp
Vanilla extract- 1 tsp
Confectioner's sugar/Icing sugar- 1 c

Method:

In a medium sized bowl beat butter until creamy for about 3 mins.
Add milk and beat until smooth for 1 more minute.
Add the melted and cooled chocolate and beat well till everything is mixed well.
Add in the vanilla extract and beat for 3 minutes.
Gradually add in the sugar and beat until creamy and of desired consistency.

Homemade Marshmallow Fondant:

Ingredients:

Marshmallow - 125 gm
Icing sugar - 250 gm + extra if needed
Water - 1 Tbsp
Butter - to grease work area and hands

Method:

In a large microwave safe bowl , add 1 Tbsp water and marshmallows and heat on High for 1 minute or until marshmallows begin to puff up and melt. Stir the marshmallows until a thick paste is obtained.
Add powdered sugar into the bowl 1/4 cup at a time and stir until the sugar and marshmallows are somewhat mixed together.
Over your kitchen counter spread some powdered sugar and add the marshmallow-sugar mixture here and knead continuously until a smooth dough is obtained.
(You may use butter to grease your kitchen counter and also your hands , so that the dough does not stick to your hands).
Wrap your fondant in cling wrap immediately, coated with some powdered sugar or shortening and keep it aside for sometime. Before using, again knead until soft and use as needed.
To color the fondant:
Take the required amount of fondant and using a toothpick add some color into the fondant and knead well until the desired color has spread across the entire fondant ball. Or you can add food color along with the water before microwave the marshmallows.

Assembly:

Cut the cooled cake in 2 layers, horizontally.
Apply the buttercream in between the layers ,sides and on top.
Then cover and decorate the cake with fondant.