Hello Kitty chocolate cake

Ingredients for 1 servings:

• 160 g butter or margarine
• 400 g sugar
• 10 eggs
• 300 g flour
• 175 g cocoa powder
• 100 g cornstarch
• 1 packet of baking powder
• 2 packets of vanilla sugar
• Fat for the mold
• 300 g butter
• 400 g dark chocolate
• 4 tbsp milk
• 100 g powdered sugar
• 1 kg powdered sugar
• 450 g marshmallow(s), white
• 3 tbsp water
• possibly flour for the work surface
• 1 tube(s) sugar snap peas, brown
• e.g. sugar sprinkles (hearts)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

For the base, beat the eggs with the sugar and vanilla sugar until stiff peaks form. Then mix the flour with the cocoa, baking powder and cornstarch and fold into the batter. Now stir in the melted, cooled butter. Bake the batter in a greased 26cm springform pan at 160°C for about 30-40 minutes. Let the hot base cool for about 10 minutes, remove from the pan and let it cool completely on a wire rack. Then cut the base in half (it will be easier to cut if you wrap it in aluminum foil and refrigerate it overnight) and fill it with the cream. For the cream, beat the butter and powdered sugar with a mixer until fluffy. Melt the chocolate and milk over low heat and gradually mix it into the butter and sugar mixture. Then spread the cream on the first layer, place the second on top and press down lightly. Now cut the cake into the shape of a cat’s head. Then spread the remaining chocolate cream over the cake. To make the marshmallow fondant, soften the marshmallows in a bowl in the microwave. Mix half of the powdered sugar with the water into the marshmallows, then gradually add the remaining sugar. Take a small piece of the mixture and knead it separately from the rest with the red food coloring until it is pink and firm. Then knead the rest until firm. It will be very sticky, but this will settle as the fondant firms up. Now roll out the white fondant with a rolling pin (with a little flour if necessary) until it is thin enough to cover the cake. Place the fondant on the cake until it is completely covered, then press down lightly. Trim off any excess fondant with a butter knife. Roll out the pink fondant and cut it into a bow that fits proportionally to the cake. Stick the sugar hearts onto the bow (using the icing or leftover filling, if desired). Then draw whiskers, eyes and nose with the icing (you can also use Smarties, etc. as a substitute if you like).