Recipes/ Sweets

Olaf chocolate and ice cake

Olaf chocolate and ice cake

Told you about a couple of weeks ago, I didn’t have much time for a second recipe because I was involved in a bigger project. Well, THIS was the project. A two-tiered chocolate cake, stuffed with chocolate mousse and fresh raspberries, decorated with fondant, buttercream and isomalt shards. My oh my was I nervous when I did this cake. Note to self: I shouldn’t start this kind of project on make it or break it terms… what if I screwed up? Anyways, with a lot of luck it came together rather nicely… 😉

Ingredients:

  • 400g flour
  • 380g sugar
  • 4 eggs
  • 100g butter
  • 300ml milk
  • salt
  • vanilla paste
  • 50g chocolate powder
  • 50g cocoa powder
  • chocolate
  • whipping cream
  • butter
  • icing sugar
  • milk
  • food coloring gel
  • isomalt
  • bamboo stick

Method:

  1. the first day I suggest you prepare the cake and the Olaf figurine; I used two round pans, one of 18 and one of 20cm in diameter;
  2. I prepared the same batter I use for the muffins and baked both cakes together in the oven at 180 °C, it obvioulsy took more than the usual 20 minutes, I’d say about double the time, so you’ll better check with a bamboo stick;
  3. start the figurine by kneeding the white fondant and forming the shapes of the body; slide the biggest ball fist on a bamboo stick, then the smaller one, then add the head; add the feet at last, because they’ll only stick out in front of the figurine and are not supposed to hold its weight;
  4. decorate with black fondant for the buttons, the pupils and the eyebrows, and use a little bit of orange fondant (I mixed red and yellow) for the nose;
  5. melt some chocolate for the arms and the sprigs on the head and attach;
  6. prepare the chocolate mousse by breaking down baking chocolate in a bowl, adding some hot water and leave it to sit for about two minutes;
  7. discard all the water but 2 spoons and whisk vigorously;
  8. add the whipped cream and put in the fridge for later use;
  9. prepare the butter cream as usual;
  10. the second day you can start to carve the cakes and cut them bot in half;
  11. spread some chocolate mousse and add the fresh raspberries, use a little bit of mousse on top (to glue the second half of the cake) and close
  12. now you’re ready to crumb coat the two cakes (man I was nervous at this point!!), put them both on a cake board and put in the fridge to set;
  13. after about 20 minutes you can take them out and do the second layer of buttercream;
  14. put again in the fridge;
  15. it’s time to prepare the ice shards: melt some isomalt and colour it light blue, once melted, spread it on a greased sheet of parchment paper and as soon as it starts to set, use a knife and trace the shards (it’ll be easier to make them break the way you want and not the other way round);
  16. now you’re ready to stack the cakes by inserting 4 dowels in the biggest cake and putting the second one on top;
  17. prepare the last decorations with the fondant (in my case the stars and the little balls);
  18. put Olaf on top and surround it with the isomalt shards, decorate with the stars and some smaller shards around the cake and serve…

 

 

Olaf chocolate and ice cake
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