Ingredients:

cup granulated sugar

2 tablespoons light brown sugar, tightly packed
cup sour cream
1/3 cup vegetable oil
1 egg, room temperature
1 teaspoon vanilla extract
teaspoon salt
cup all-purpose flour
1/3 cup cocoa powder
teaspoon baking soda
Directions:
1. Mix together white and brown sugar, sour cream, vegetable oil, egg, vanilla extract, and salt until
smooth.
2. Add in flour, cocoa power, and salt. Stir to combine.
3. Pour into greased 6-inch contour (or 2 6-inch regular pans) pan and bake at 350 F for 30-35
minutes (20-22 minutes for regular pan).
Chocolate Ganache
Ingredients:
9 oz. semisweet chocolate
1 cup heavy cream
Directions:
1. In a medium saucepan, bring heavy cream to a boil over medium heat
2. Pour over chocolate in a heat-safe container. Stir to combine, and place in fridge until ready to use.
Assembly:
1. Place cake on cooling rack with parchment paper underneath to catch any ganache. Pour ganache
over cake, letting it drip over the sides by itself.
2. Roll out long strip of fondant, about 12 inches long and 1 inch wide. Trim edges and place over
center of cake.
3. Roll out more fondant until about 6 inches long and 1 inches wide. Fold in edges to center and
pinch to create wrinkles. Roll out fondant about wide to cover center of bow, and wrap around bow.
4. Gently wet surface of center of the fondant strip with water, and attach bow.