Would this recipe work? And how much is a cup?

[blumemusik♫]

Ingredients:
- 1 round mold of 23 cm
- 3 cups of flour
- 2 cups of sugar
- 2 cups of milk
- 1 cup of oil
- 1 heaped tablespoon of cacao
- 2 tea spoon of baking powder
- a pinch of salt
- 1 teaspoon of vanilla syrup
Method:
- Mix the flour, sugar, cacao, baking powder and salt
- Add the milk, oil and the vanilla syrup
- Beat with the mixer for 3 minutes
- And then pour in the mold
- Cook for 40 minutes at 180 degres C



Okay, so I need a non-egg chocolate fondant, and have come across this recipe. It seems okay except for three things:

1 - Why so much oil? Seems a bit icky to me.

2 - Would it rise/work properly?

3 - How much (in mls and grams/oz) is a cup? The recipe was French if that makes a difference.


If you don't think this would work, can you please find me an alternative (preferably with ingredients I already have in the house. As in, not gello or tofu or anything :/)

Thank you <3

[Gingerbread Latte]

Hey Kate,

I'm not sure for certain if it would work but if you follow the recipe then I don't see why it wouldn't.

1 cup is about 8 oz

If that recipe doesn't work then there's always this one : http://allrecipes.co.uk/recipe/11465...e-fondant.aspx
That needs a lot less ingredients it seems so it might be easier to just use that one

Take care and happy baking

[blumemusik♫]

Thanks

I tried the recipe I posted, but using melted butter instead of oil. It turned into more of a chocolate cake... But I think I just cooked it too long

But thanks for that link - I'll try that one next time <3

[wonderbread]

I don't know if fondant is something different where you live but where I live its a basically like a covering for cakes, like a hardshell type of thing.
I never had to bake it and it didn't turn out like cake.

[blumemusik♫]

Yeah it's different here Here, it IS a cake, but the inside bit is all gooey. It's delicious

[wonderbread]

Oh okay, I was a bit confused as to why you were putting it in the oven. Fondant here is like what you put on wedding cakes and such.

Usually when doing recipes you follow them and if you feel like its too much of something, for the oil for instance, you cut it in half and add a little bit of water or something. Usually you don't want to change one ingredant for another. It says to use what it says to use for a reason.

[Gingerbread Latte]

Wait Kate, I assumed you wanted a fondant as in a cake covering too.

So really you want a non-egg chocolate cake that has a soft gooey filling?

[blumemusik♫]

...yes :') as in chocolate fondant? Hahahaa maybe I made it up!

The recipe I found worked fine when I replaced the oil with butter. I just let it cook for too long.

Thanks for your advice though :3

[wonderbread]

So what are you looking for?
Something chocolate to cover your cake?

[blumemusik♫]

I'm not looking for anything anymore haha.

I found the above recipe for chocolate fondant (chocolate cake with a gooey centre) and just wanted to know if it would work and how much a cup was. This thread can even be closed now :')

Thanks for your time

[Gingerbread Latte]

I'm glad you found what you're looking for

Closed at OP's request.