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4.8 from 5 votes

Very Chocolate Cake in Marshmallow Fondant- part I

Very rich and moist chocolate cake with chocolate ganache filling covered in marshmallow fondant. The combination of chocolate ganache and marshmallow fondant makes it not too sweet like other fondant cakes you've tried.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: very chocolate cake
Servings: 10
Calories: 703kcal
Author: Bebs


  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla

For chocolate Ganache

  • 14 ounces semi sweet chocolate (at least 40% cacao)
  • 9.3 fluid ounces all-purpose cream or whipping cream


  • For the cake: Grease and flour a 9" or 24cm round pan. In a large bowl, mix all ingredients together, adding the eggs and milk the last. Note that the batter will be runny. Pour batter into the prepared pan and tap it a bit to even out the batter. Bake in a preheated oven at 350°F/180°C for 35-40 minutes or until the inserted toothpick comes out clean. Remove from oven and let it cool down. Make sure it is no longer warm when you assemble the cake. Can be made a day in advance. Cover with fling wrap and place in the fridge.
  • For the Ganache: ***If using the microwave, place 200ml cream in big bowl and heat for 10 seconds on full power, add the semi-sweet chocolate and heat for another 10 seconds. Take out from microwave and stir well. If chocolate is still lumpy, heat it again for another 10 seconds and stir again afterwards. Repeat as needed but giving it a good stirring in between and the chocolate should melt slowly without heating too much. ***If not using the microwave, place the bowl with cream on top of a small saucepan with boiling water, make sure the bottom of the bowl does not touch the water. Add chopped chocolates and stir continuously until it melts then remove from heat. Continue stirring until well blended. Let the chocolate ganache cool down.
  • Scoop about half of the ganache into another bowl and add the remaining 75ml of cream and mix until well blended. Put it in the freezer for 7-10 minutes to make it set faster but do not let it freeze. Take it out of the freezer and whip until it becomes light and fluffy. This will be the filling and the other will be used for a crumb coating.


Calories: 703kcal | Carbohydrates: 84g | Protein: 8g | Fat: 38g | Saturated Fat: 25g | Cholesterol: 75mg | Sodium: 317mg | Potassium: 422mg | Fiber: 5g | Sugar: 55g | Vitamin A: 510IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 4.5mg