WEDDING CAKE - RICH DARK CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
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
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
WHITE CHOCOLATE WEDDING CAKE RECIPE - FOOD.COM
This is a moist white cake with a taste of chocolate and cream. I made it for my son Michael's wedding this year and paired it with Recipe #73474. Makes a 3-layer cake with layers measuring 14", 10" and 6". Serves approximately 100.
Total Time 1 hours 15 minutes
Prep Time 40 minutes
Cook Time 35 minutes
Yield 100 serving(s)
Number Of Ingredients 12
Steps:
- DIRECTIONS:.
- Special Equipment:.
- Wilton 14", 10" & 6" cake pans.
- separator plates & columns.
- base plate or heavy cardboard base.
- 1/4" dowel rods, cut to size.
- pastry bags.
- icing decorator tips in various sizes.
- food paste coloring.
- Bridal cake topper.
- other non-edible decorations as desired.
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt chopped white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and vanilla.
- Grease & flour pans. Divide batter into pans according to their volume measurements.
- (either measure volume by pouring water into each cake pan, or it may be marked on bottom of Wilton cake pans).
- Do not fill over 2/3 full.
- Bake 6" cakes for 30 to 35 minutes; bake 10" cakes for 35-40 minutes; bake 14" cakes for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- You will have to clean and re-use the pans to make the correct number of layers. Cool the cakes about 7-9 minutes in the pans, then remove them from the pans to wire racks. Allow to cool completely before frosting. Continue baking as above.
- When cool, brush crumbs from surface, frost thinly with a layer of buttercream to seal, then start with the 14" layers, placing them on a large serving platter (or foil wrapped heavy cardboard cut to match shape of your cake).
- Secure 14" layer with 5-7 1/4" dowel rods cut to the depth of the two cake layers. Insert the dowel rods in a circle (or match shape of next layer) 2" in from the edge of cake.
- Place a separator plate on top of dowel rods and place the 10" cake layers, frosted with buttercream on plate. Cut 3-5 dowel rods as before to the depth of the 10" cake layers. Stabilize middle layers with dowel rods placed in 5" circle(or match shape of cake).
- Place the 6" layers on a small separator plate, frost with buttercream and decorate layers as desired. Cover lightly with plastic wrap.
- Cake can be transferred at this point by wedging the two bottom layers into a box just larger than the serving platter and deeper than the layers.
- Place top layer in separate cake carrier (it should fit in a Tupperware or Rubbermaid carrier). Refrigerate cake until ready to serve.
- When setting up for reception, assemble separator plate with columns and place on top of second layer to settle the top layer.
- Have extra icing on hand to repair decorations as needed. Place bridal topper on top of cake, and use fresh or silk flowers or other non-edible decorations as desired.
Nutrition Facts : Calories 350.7, FatContent 13.6, SaturatedFatContent 6.5, CholesterolContent 57.1, SodiumContent 282.7, CarbohydrateContent 52.3, FiberContent 0.7, SugarContent 33.2, ProteinContent 5.4
More about "chocolate wedding cake recipes"
WHITE CHOCOLATE WEDDING CAKE RECIPE - FOOD.COM
From food.com
Total Time 1 hours 15 minutes
Calories 350.7 per serving
- Have extra icing on hand to repair decorations as needed. Place bridal topper on top of cake, and use fresh or silk flowers or other non-edible decorations as desired.
WHITE CHOCOLATE WEDDING CAKE RECIPE - FOOD.COM
From food.com
Reviews 4.0
Total Time 7 hours
Calories 325.5 per serving
- It can be made up to 3 months in advance and frozen. Ice on the day.
DARK CHOCOLATE WEDDING CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 3 hours 12 minutes
To make the cake: Grease and line the cake tin with baking parchment. Wrap a band of newspaper siz sheets thick around the outside of the tin. Break the chocolate into small chunks and melt in a large heatproof bowl over a pan of barely simmering water, stirring occasionally.
Seperate all but three of the eggs and reserve the whites. Place the yolks, the remaining whole eggs and the sugar in a food mixer bowl and whisk at high speed for 10-15min or until pale and the mixture leaves a ribbon trail.
Fold half the almonds and coffee into the egg mixture until evenly combined, then fold in half the melted chocolate. Repeat with the remaining almonds, coffee and chocolate until the mixture looks smooth.
Using a handheld whisk, whisk the egg whites until just stiff. Stir one quarter of the egg whites into the chocolate mixture, then fold in the remainder.
Pour the mixture into the prepared tin, place a sheet of baking paper on top of the cake and bake at 170°C (325°F) mark 3 for about 1hr 20min. The surface must look set, but don't worry if the cake is slightly wobbly in the middle - it will firm up as it cools in the tin. Remove from the oven and cover with a tea-towel until the cake has cooled completely. To turn out, loosen the sides of the cake and flip on to the cake board. Cover and chill.
For the chocolate truffle filling: Break up the chocolate and place in a heatproof bowl. Add 450ml (3⁄4 pint) double cream; melt over a pan of barely simmering water, stirring occasionally until well combined.
Remove from the heat, add the rest of the cream and mix in well. Allow to cool to a spreadable consistency, stirring occasionally.
For the chocolate marzipan: Break up the marzipan and place in a food processor with the cocoa and glucose syrup. Process until evenly blended, then turn out on to a clean worksurface; knead until smooth.
To decorate the cake: Heat the jam with a splash of water in a saucepan until bubbling. Using a soft pastry brush, brush the top of the marzipan-covered cake lightly with a thin layer of the hot jam.
Dust the cake thickly with cocoa powder. Curl flowers or foliage around the cake and secure with florist?s wire.
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