This dessert is a guaranteed winner! Don’t let the fondant scare you — it’s as easy as rolling out pie dough.
Regal Tri-Layer Dessert
Recipe By Esther Ottensoser
- Cooking and Prep: 4 h
- Serves: 8
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Contains:
Ingredients (19)
Cake
Cream
Fondant
Start Cooking
Bake
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Place all cake ingredients except for boiling water into the bowl of the mixer. Beat for two minutes. Add boiling water and beat until smooth.
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Pour into a Gefen Parchment Paper-lined 12- x 17-inch (30- x 43-centimeter) cookie sheet. Bake for 35 minutes.
Whip
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Beat whipping cream until stiff. Add confectioners’ sugar.
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Remove 5- x 12-inches (13- x 30-centimeters) of the chocolate cake and crumble into whip mixture. Blend until smooth.
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Spread mixture onto the remaining 12- x 12-inch (30- x 30-centimeter) cake.
Prepare and Roll the Fondant
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Prepare the fondant by beating the first four ingredients until smooth. Add confectioners’ sugar until you have a dough-like texture. Knead until smooth.
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Place three quarters of the fondant between two pieces of Gefen Parchment Paper and roll out to a 12- x 12-inch (30x30-centimeter) square. Flip onto top of cake.
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Drizzle cake with melted chocolate.
To Serve
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Freeze the cake. Remove from freezer 5–10 minutes before you are ready to cut.
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Cut out mini cakes using a three-inch (8-centimeter) deep cookie cutter, or cut into squares. Use remaining fondant for decorating.
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