Minion cake with chocolate filling

Ingredients for 1 servings:

• 400 g chocolate (Yogurette)
• 400 g Kinder chocolate
• 400 ml sweet cream
• 400 g dark chocolate
• 200 ml sweet cream
• 600 g sugar
• 18 eggs
• 300 g flour
• 300 g cornstarch
• 1 ½ packets of baking powder
• 90 g chocolate pudding powder
• 1 kg fondant, yellow
• 250 g fondant, blue
• 250 g fondant, black
• 100 g fondant, white

Instructions

Working time approx. 4 hours; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

also suitable for beginners

The cake needs to be prepared partially the day before, so read through the instructions and plan carefully. It’s a good portion, because otherwise you won’t reach the desired height, making it impossible to decorate. If you don’t want to make as much, use a smaller springform pan and only half the ingredients each; then the ratio should be right. For the chocolate filling: Roughly chop the Yogurette and Kinder chocolate. Then heat 400 ml of cold cream in a saucepan. Add the chopped chocolate and stir over low heat until it has completely melted into the cream. Then let it cool slowly while stirring to prevent a skin from forming. The filling should then go in the refrigerator for at least 4-5 hours. For the ganache: Chop the dark chocolate and prepare it exactly as for the filling, but this time using only 200 ml of cream. Then refrigerate for 4-5 hours. For the sponge cakes: The instructions are for 3 26 cm cakes. Preheat the oven to 175°C. For one cake base, first separate 6 eggs. Whisk the egg whites in a bowl until frothy and mix with 200g sugar until smooth and glossy. Now beat in the egg yolks one at a time on high speed. In a second bowl, mix 100g flour, 100g cornstarch, 1/2 sachet baking powder, and 30g chocolate pudding powder. Slowly and gently fold into the egg mixture until smooth. Pour the batter into the sponge cake pan and bake the sponge cake on the middle shelf for about 30 minutes. Bake two more cakes in the same way and let them cool thoroughly. Cut each cake layer in half to create two thin layers. To finish: Remove the chocolate filling from the refrigerator and beat with a hand mixer until fluffy. If the filling looks too solid, simply stir in a splash of cream. Now, on a cake plate, alternately spread the chocolate filling over the cake base, about 1cm thick, until all layers are level. Be careful not to get any filling on the edges of the layers, but only on the surfaces. Now put the cake in the fridge for about 30 minutes, then it will be easier to model. Starting at the top, use a knife to carve a Minion head shape. Now take the ganache out of the fridge and beat it until light and airy. Spread the ganache all around the outside of the cake, making sure it has a smooth surface. Put the cake back in the fridge. It’s best to prepare the hair the day before so it can harden properly. To do this, simply roll a few thin slices of black fondant into rolls and leave them uncovered on a plate at room temperature overnight. Roll out a piece of yellow fondant the size of a cake tin and place it on top of the cake head. Now cut off the yellow fondant all around at about eye level of the Minion. Roll out the remaining yellow fondant so that you can roll it all the way around the cake, as if you were bandaging it. Smooth the transition with your finger. The remaining decorations are up to your liking and can be cut out as shown in the picture. Simply carefully push the dried hair through the fondant and into the top of the cake. It’s best to refrigerate it for another 30 minutes so everything can set a bit and become stable.