Amazing Chocolate Wedding Cake Recipes

WHITE CHOCOLATE WEDDING CAKE

Steps:

• Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.
• Preheat oven to 160°C.
• Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.
• Transfer the melted chocolate mixture in a large bowl and let cool slightly.
• Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.
• Pour batter into one of the tins and bake for 1 hour and 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Cover the cake with foil halfway through baking to prevent over browning.
• Allow cake to cool in tin.
• Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time).
• To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.
• Leave to cool.
• Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.
• Add the remaining cheese and sugar and beat again until smooth.
• Pour in the melted chocolate and beat until combined.
• Whip the cream until soft peaks form and fold it through cream cheese mixture.
• Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.
• After refrigeration you may need to stir the mixture until smooth before spreading.
• To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about ¼ cup of the frosting each.
• Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.
• Secure the layers in place by inserting 3 skewers vertically through the cakes.
• Cut skewers down to size so they can be frosted over.
• Cover stacked cakes with remaining frosting.
• To serve: Carefully separate it back into 3 cakes removing the skewers.
• ***This cake can be iced the day before, or on the day, and refrigerated.
• It can be made up to 3 months in advance and frozen. Ice on the day.

WEDDING CAKE - RICH DARK CHOCOLATE CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
• Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
• Pour into the prepared tin and bake for 2½ hrs - don't open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

AMAZING CHOCOLATE WEDDING CAKE

Steps:

• Bake ultimate chocolate cake and give it enough time to cool completely. This cake will keep out of the fridge OR in the fridge for a week or so as long as it is well wrapped. For a 10" square cake the cooking is usually around 3 hours but you should check regularly with a cake tester.
• If not already in the fridge put the cooked, cool cake into the fridge for 3 hours before cutting
• Cut with a cake cutter (easier than a knife) into 3 sections (2 cuts).
• put the lowest level onto your cake board and top with thin slices of strawberries and a handful of blueberries. Put just under 1/2 of the whipped cream on top and flatten. Do not go too near to the sides as you do not want it to squidge out.
• place middle layer on top of cream and repeat with strawberries etc.
• Place top layer on top.
• now even out the sides with whipped cream so that the cake sides do not have big 'holes' in, use a palette knife to carefully add the remaining whipped cream.
• Now, melt the chocolate in the microwave/carefully on the hob until smooth. Add the last pot of cream (not whipped) and stir. If the mixture curdles you need more cream. Use this 'topping' for the top of the cake and try and line the sides too.
• Let this stand for a little while, but still while the chocolate is 'sticky' (not hard) place the cigarellos around the edge of the cake, neatly.
• On the morning of serving, top the cake with remaining strawberries and blueberries. Place a ribbon around the cake for decoration.

WEDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.