Things you'll needIngredients
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder, plus more for dusting the pan
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 1/3 cups granulated sugar
- 2/3 cup firmly packed light brown sugar
- 4 large eggs
- 1/3 cup water
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ¼ cup vegetable oil
- 2 batches Chocolate Frosting
- 1 batch White Frosting
- 5 ounces Red Fondant
- Three 6”x6” cake pans (Ro Baking Line by Wilton)
- Square cookie cutters
- #7 piping tip
Let's get started!
- Preheat the oven to 325F. Grease all three 6” pans then line the bottom with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Whisk in both sugars until evenly combined. Set aside.
- In a medium bow, whisk together the eggs, water and vanilla. Whisk in the sour cream and oil.
- Make a well in the center of the flour mixture and add the sour cream mixture. Stir until no dry streaks of flour remain (do not over mix).
- Divide the batter evenly among the prepared pans and bake until a wooden pick inserted into the center comes out clean, 35 to 40 minutes.
- Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
- Level off the tops with a cake leveler or a large serrated knife.
Time to decorate!
- Stack the cakes with a thin layer of chocolate frosting in between the layers.
- Cover the cake with the chocolate frosting and smooth with an offset spatula
- Fill a piping bag fitted with a #7 piping tip with white frosting and pipe the notches along the edges and cover the top completely. Smooth with an offset spatula.
- On a flat surface sprinkled with powdered sugar, roll out the red fondant to ¼ inch thick. Cut squares using the square cookie cutters.
- Place the red fondant squares on top of the white frosting.
Written By Rosanna Pansino