Twin Baby Shower Cake: Pictures & Recipe

When you present this absolutely delicious twin baby shower cake everyone will want a slice – or more! Follow this step-by-step guide and learn how to bake this chocolate-marzipan cake covered in fondant yourself. This recipe will enable you to make a twin baby shower cake for at least 16 persons.

Ingredients for twin baby shower cake

Chocolate ganache:
200 g (7 oz) of dark chocolate 70%
2 dl (3/4 cup) whipping cream

Chocolate cake:
240 g (1 1/4 cup) sugar cane light
75 g (2 oz) grated marzipan
170 g (2/3 cup) soft butter
Four medium-sized eggs
200 g (7 oz) dark chocolate 55%
140 g flour (1 1/4 cup)
70 g cocoa (2 oz)
1,25 teaspoon baking powder

500 g white fondant (1 lb, 1 oz)
Powdered sugar
Two marzipan bears and sprinkles

You’ll also need:
Spring form, approximately 26 cm diameter
Cake dish
Spatel or your own (very) clean hands

Need to do your own convertion to pounds? Use this metric converter

Make the chocolate ganache: Chop the chocolate coarsely, and put it in a deep bowl. Heat the cream up to just below the boiling point. Pour the cream over the chocolate, and leave it for a few minutes. Gently mix the cream and chocolate together to make a smooth chocolate ganache. Cover the ganache with plastic wrap and place it in the fridge for an hour until it thickens.

Make the chocolate cake: Knead the sugar and marzipan together. Add the soft butter little by little. Add one egg at a time and stir. Chop the chocolate coarsely, and melt it over a water bath at low heat. Stir it into the egg mixture. Mix the flour, cocoa and baking powder, and sift it into the batter. Stir the batter well, and put it in a spring form (diameter 26 cm) lined with baking paper in the bottom.

Bake the cake at 175⁰ C  using the convection setting. Bake it for about 30 minutes until it gives when you apply light pressure. When the cake has cooled, cut it free from the form, and place it on a cake stand.

Butter the cake with an even layer of ganache, and cover it with white fondant. Squeeze the fondant firmly, and cut the fondant nicely along the bottom of the cake stand. Smooth the surface with entirely clean hands or with a smoother.

Decorate the cake. We used two marzipan bears, sprinkles and round caramels covered in white sugar as cake edge.

The twin baby shower cake can be stored in the refrigerator. Don’t put it in a box as the fondant might ‘sweat and melt.’ Use plastic wrap and make sure that there isn’t anything in your refrigerator that has a strong smell – it might cling to the cake.

We found this recipe online and added our own little twists to it – have a look at the original recipe (in Danish).

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