Chocolate Moist cake with choco ganache and fondant

Cake:

Ingredients:

•  2 cups flour
• 3/4 cup cocoa powder
• 1 3/4 cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt (optional)
• 1 cup buttermilk (fresh milk)
• 1/2 cup cooking oil
• 1 tsp Essence vanilla
• 1 cup boiled water
• 2 eggs (large)

Method:

1. Preheat your oven at 180C
2. Grease two 8 inches pan and line with baking paper
3. Sift together all dry ingredients (Flour, cocoa powder, baking powder, baking soda) plus sugar and mix well.
4. Mix buttermilk (milk), eggs (slightly beaten), vanilla, cooking oil. Slowly pour into the dry ingredients.
5. Add in boiled water and stir slowly. Mix well.
6. Pour the batter into prepared pans and bake for an hour or until done.

Chocolate Ganache:

Ingredients:

• 250g chocolate (dark or white)
• Cream 125ml (1/2 cup)

Method:

1. Heat cream over low heat till start to boil. Add chopped chocolate, mix till smooth. Cool for a few hours or overnight and stir the mixture every 15 minutes. 
2. Microwave: Mix cream and chocolate together; use medium heat and keep stirring every 2 minutes to get good mixture and consistency.

Fondant:

Ingredients:

• 450g white mini marshmallows (cut into small pieces if you get big ones)
• Water 3-4 tbsp (till the marshmallow sticks to each other)
• 3 cups Sifted icing sugar.
• Shortening (optional)

Method:

1. In a heat proof bowl place mini marshmallow and water, use either microwave or double boiler to melt it. Use low heat rather than high to ensure the marshmallow not burn for double boiler.
2. As for microwave, use low heat and put for 2 mins stirring the mixture every 30 seconds.
3. Add desired colouring or flavour once it is melt.
4. Add icing sugar one cup at a time and remove dough from the bowl onto the worktop. Knead the dough and add icing sugar little by little till you get good consistency and smooth dough. 
5. Rest the dough for at least 8 hours or a day before using it.
6. Rub the dough with a little bit of shortening and double wrap cling film, ziplock or in airtight container. 

Note: I dont use shortening to avoid the dough stick to my hands. I just use icing sugar which is better and easier to work on.