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Medallions

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Servings 12 round or 16 square

Ingredients
  

  • 2 cups sugar
  • 1 3/4 cup flour
  • 3/4 cup cocoa
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup non-dairy milk
  • 1/2 cup oil
  • 1 cup boiling water

Cream

  • 16 ounces dessert whip
  • 3 Tbsp Confectioners' Sugar
  • crumbled cake (see directions)
  • 2/3 cup margarine
  • 1/3 cup light corn syrup
  • 1/2 tsp salt
  • 1 lb confectioners' sugar

Chocolate

  • 4 ounces semi-sweet chocolate

Instructions
 

  • Preheat oven to 350 degrees
  • Place the sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, oil and vanilla in the bowl of your electric mixer.
  • Beat for two minutes , add boiling water and beat batter till smooth.
  • Pour the batter into a 12x17 parchment lined baking sheet.
  • Bake 35 minutes. Allow to cool.
  • Place dessert whip in the bowl of your electric mixer.
  • Beat the whip till stiff.
  • Add confectioners' sugar.
  • Remove 5"x12" from the side of the chocolate cake.
  • Crumble the cake by hand and then add to the whip mixture. You can either mix it slightly so that the whip looks speckled or mix till smooth. Spread the whip mixture over the remaining piece of cake.
  • For the fondant, place the margarine, light corn syrup, vanilla and salt in the bowl of your electric mixer. Beat till smooth. Add confectioners' sugar till smooth.
  • Place 3/4 of the fondant between two pieces of parchment paper. Roll out the fondant to 12" x 12".
  • Remove the top piece of parchment paper and flip it onto the cake.
  • Drizzle cake with melted chocolate.
  • Freeze cake till firm.
  • Cut out the cake using a deep 3" cookies cutter. (You may need to let it defrost slightly if it is too hard to cut.)
  • Use fondant plungers to decorate the cake using remaining fondant (optional)
  • Add some edible glitter and a dot of chocolate to to the center of the flower (optional)