Fondant Felines: Chocolate Cake

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt, I use Morton Kosher Salt
• 1½ cups buttermilk, I use Kate’s Creamery Real Buttermilk
• 2/3 cup cooking oil
• 1 teaspoon vanilla, I use Frontier Co-op Organic Vanilla Extract
• 2 eggs
• 1 recipe Marshmallow Fondant, see below.
• 1 recipe Mocha Ganache Frosting, see below.
• 1 recipe Whipped Mocha Frosting, see below.
• *This will be enough to frost the top layer with a little extra left over.
• ½ cup whipping cream
• 1 teaspoon instant coffee, I used Starbucks Via Italian Roast
• 6 ounces semi-sweet chocolate morsels
• *This will be enough to frost the sides and the middle of the cake with none left over.
• 1 teaspoon instant coffee, I used Starbucks Via Italian Roast
• 1 cup whipping cream
• 1/3 cup sugar
• ¼ cup unsweetened cocoa powder
• ½ teaspoon vanilla extract
• * Makes 2  1/4 pounds of fondant.  This will last up to 1 month in the refrigerator, well wrapped or in an airtight container.
• ¼ cup butter, for work surface and hands and coating dough
• 16 oz. mini-marshmallows
• ¼ cup water
• 1 teaspoon almond extract or vanilla extract or your favorite flavor extract
• 2 pounds of confectioners sugar, sifted