Frozen Elsa Cake

Ingredients for 1 servings:

• 640 g butter
• 400 g dark chocolate
• 500 g sugar
• 16 eggs
• 380 g flour
• 60 g baking cocoa
• 1 packet of baking powder
• Vanilla extract
• Salt
• Fat for the mold
• 400 g whipped cream
• 800 g dark chocolate
• some juice
• 1 kg fondant, white
• Fondant, blue
• Food coloring (crystal powder colors)
• Paste (flower paste)
• Sugar decoration (sprinkles)

Instructions

Working time approx. 5 hours; Rest time approx. 1 day 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 6 hours 15 minutes

For the ganache, bring the cream to a boil the day before, remove from the heat, and melt the chocolate in the cream. Cover and let cool at room temperature overnight. For the cake batter, melt the butter over medium heat and melt the chocolate in it. In a bowl, whisk together the eggs, salt, vanilla, and the melted chocolate-butter mixture. Combine the dry ingredients and stir into the mixture. Pour the mixture into three 20 cm baking frames and a greased stainless steel mixing bowl (medium-sized, about 20 cm high and 9 cm wide) and bake in a preheated oven at 160 °C (top/bottom heat) for 35 minutes. Then let cool. Cut the cake layers in half and fill evenly with ganache. Finally, attach the layer from the mixing bowl to the outside of the cake with ganache. Refrigerate the cake for 20 minutes and trim carefully. Fill any gaps with the cake scraps. Wrap the legs of a Barbie doll in plastic wrap. Cut a deep hole in the center of the cake and place the prepared doll into the hole. Cover the cake with the first layer of ganache, chill for 20 minutes, and then spread another layer of ganache evenly. Mix the white and blue fondant, roll it out, and cover the cake. Smooth the fondant further on top. Finally, decorate the cake as desired.