CHOCOLATE AND VANILLA WEDDING CAKES RECIPES

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WEDDING CAKE - RICH DARK CHOCOLATE CAKE RECIPE | BBC GOOD FOOD



Wedding cake - rich dark chocolate cake recipe | BBC Good Food image

This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Total Time 3 hours 10 minutes

Cook Time 2 hours 30 minutes

Yield 50

Number Of Ingredients 10

650g unsalted butter
650g plain chocolate (70% cocoa)
100ml very strong coffee- espresso is ideal
3 tsp vanilla essence
650g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
950g light soft brown sugar
10 eggs
2 x 284ml/9.5 fl oz soured cream

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.

Nutrition Facts : Calories 274 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.23 milligram of sodium

CHOCOLATE VANILLA DRIP CAKE | DESSERT RECIPES | WOMAN & HOME



Chocolate Vanilla Drip Cake | Dessert Recipes | Woman & Home image

This drip cake is a real showstopper, it won’t fail to impress at the party and makes enough to go round a crowd. The secret to the perfect topping on any drip cake is to get the chocolate just right. If you melt it and then let it cool ever so slightly you'll get a lovely consistency that will spill over the edges.

Provided by Woman and Home

Categories     Dessert

Total Time 2 hours 10 minutes

Prep Time 1 hours 30 minutes

Cook Time 40 minutes

Yield Serves: 12+

Number Of Ingredients 7

225g unsalted butter
225g caster sugar
4 eggs, beaten
4tbsp milk
1tsp vanilla extract
275g self raising flour
tsp baking powder

Steps:

  • Preheat the oven to 160C. Cream the butter and the sugar until pale, then gradually beat in the eggs, milk and vanilla. Sift over the flour and baking powder and gently fold together. Pour the batter into the prepared cake tin and bake in the oven for around 25 - 30 minutes, until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in their tins.
  • For the icing place the butter, icing sugar, double cream & vanilla into a large bowl and beat with an electric handwhisk until smooth, light and fluffy.
  • Remove the sponge layers from their tins and layer them up spreading buttercream between each layer. Thinly coat the sides of the cake and leave to set in the fridge for 1 hour.
  • Once firm apply a second coat of buttercream and smooth as much as possible. Place back in the fridge while you make the drip.
  • Place the chocolate in the microwave for 30 second bursts until melted, making sure to mix each time. Mix in the oil until combined. Remove the cake from the fridge and using a teaspoon, tease the chocolate over the edge of the cake until it forms a drip - continue all the way round before filling the centre and smoothing.   Recipe by Daniel Harding for Woman and Home.

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