Chocolate wedding cake recipe, rich dark and mysterious or light white and delicate.

At last a chocolate wedding cake recipe that can take a starring part at your wedding reception!

Roll the drum, play the fanfare - here are two chocoholics' dream wedding cakes!

One is three tiers of chocolate heaven dressed up in a dark glamorous glossy chocolate icing over a rich chocolaty sponge

If cakes were people then this would be the Ava Gardner of chocolate wedding cakes. In today's terms, an Angelina, a movie star, a femme fatale!

Or, how about making one layer of this chocolate cake recipe fit for a groom? This is a great recipe for a groom's cake. So then we could call it the Clark Gable of groom's cakes!

The second recipe below is a zesty, yet delicate, chocolate wedding cake, all white and demure;

Dark and mysterious - a glamorous rich chocolate wedding cake recipe.

Ingredients

This first one is a big enough chocolate wedding cake recipe to serve 100-120 slices.

For the 35.5cm base layer of the cake - this will take about 2 hours to cook in the pre-heated oven.

  • 900g of plain good quality chocolate
  • 900g of unsalted butter, softened
  • 900g of caster sugar
  • 800g of ground almonds
  • 20 eggs separated
  • 350g of fresh brown breadcrumbs
  • 150ml of cocoa powder, sifted
  • 1 large pinch of salt

For the 30.5cm cake - this will take approx 1½ hours to cook in the preheated oven.

  • 500g of plain good quality chocolate
  • 450g of unsalted butter, softened
  • 450g of ground almonds
  • 14 eggs, separated
  • 225g of fresh brown breadcrumbs
  • 120ml of cocoa powder, sifted
  • Largish pinch of salt

For the 25.5cm cake - this will take around 1 hour to cook.

  • 275g of plain good quality chocolate
  • 225g of butter, softened
  • 225g of caster sugar
  • 225g of ground almonds
  • 8 eggs, separated
  • 125g fresh brown breadcrumbs
  • 60ml of cocoa powder, sifted
  • Pinch of salt - still quite large!

For the 20.5cm cake - this will take approx. 1 ¼ hrs. to cook as it is a deeper cake than the 25.5cm cake and therefore requires a little longer in the oven.

  • 225g plain good quality chocolate
  • 175g of unsalted butter, softened
  • 175g of caster sugar
  • 175g of ground almonds
  • 6 eggs, separated
  • 75g of fresh brown breadcrumbs
  • 45ml of cocoa powder, sifted
  • A good pinch of salt

For the glam glaze ingredients

  • 550g of apricot conserve

90ml of liqueur such as Cointreau or brandy. See chocolate martini recipe page for more ideas of interesting liqueurs to use for a chocolate wedding cake recipe.

Ingredients for the first chocolate icing

  • 900g of good quality chocolate, preferably couverture
  • 900ml of double cream

For the second chocolate icing

  • 450g of plain great quality chocolate, preferably couverture tempered.
  • 450g of double cream
  • 45ml of your chosen liqueur

White vegetable fat for greasing and preparing all the tins carefully. Thoroughly grease all the tins with white fat, and line them with greaseproof paper. Heat the oven to 180°C, 350°F, or gas 4, for all cakes. The cakes are done when they are firm to the touch.

Follow this method for all the various sizes of cakes, although consider a two-bowl option when whisking the 20 egg whites! Make one cake at a time. Freeze the cakes until ready to assemble.

Melt the chocolate. Using a large mixer or a handheld whisk, cream together the butter and sugar until pale and fluffy.

Stir in the melted chocolate; add the almonds, egg yolks, breadcrumbs, and cocoa powder. Beat until well mixed in.

Using the electric hand-held whisk, whisk the egg whites with the salt, until the egg whites are stiff.

Fold in to the butter-chocolate mixture half the egg whites to soften it, then add the remaining whisked egg whites.

Pour the mixture into the prepared cake tin for its size and place in the preheated oven, - see timings above.

When cooked, remove from the oven and allow to cool for 10 minutes, before gently removing from the cake tin and placing on a wire rack to cool further.

You can wrap the finished cake for this chocolate wedding cake recipe in greaseproof paper and foil and freeze it until required, as this recipe can keep for up to a month frozen.

Ready to assemble your chocolate wedding cake recipe?

You need to make the apricot glaze first. In a saucepan, heat the conserve and the liqueur on a low heat until they have melted and are blended well together.

Next prepare the first layer of chocolate icing: break the chocolate up into pieces into a heavy-based saucepan, add the cream and heat very gently until the chocolate is melted, stirring and heating gently. Remove from the heat. Pour into a heat-proof bowl to cool, and then beat with a wooden spoon until thick enough to spread.

It's best to begin to assemble the chocolate wedding cake recipe you have made the day before the wedding.

Unwrap the still-frozen sponge cakes. Brush each cake over the tops and sides with the apricot glaze. Spread the glaze as smoothly as possible. Then spread the first icing all over the cakes and leave to set. This could take up to 2 hours. When it is ready for the next icing layer, it should no longer feel sticky to the touch.

With the largest cake on a board, build the other layers on top, centring each layer of the cake as you go.

Now for the real tricky bit - how best to decorate your chocolate wedding cake recipe. Think about how this is going to work best for you, as once you have the wedding cake layers assembled and you have made the second icing you will need to be able to pour that second icing over the cake and totally cover it and the cake board too, without any gaps.

If you have a cake turntable, then this is a good time to use it. If you haven't, make sure you can get access, by walking around the cake pouring the icing carefully - filling any gaps that need covering on the cake. You will need to cover the cake by pouring icing all over it; do not retouch the icing with a knife or fingers - as it will spoil the high gloss glamorous finish you are trying to achieve with this chocolate wedding cake recipe.

Use up any icing left over from the first coating, as it can be added to the second batch of icing.

With icing in a jug pour a steady flow over the cake and cover evenly. Leave to set completely before moving.

To decorate this chocolate wedding cake recipe, tie a ribbon around the sides of the board and pin to secure. The most that the cake can be kept for is two days. If the weather is humid then only leave standing for one day, and finish the decorating on the day of the wedding.

Ideas for decorating this chocolate wedding cake recipe include edible gold leaf, which would make a dramatic movie star statement, romantic chocolate leaves and chocolate roses, or sophisticated chocolate caraque or chocolate fondant icing finished with ribbons and bows. Perhaps the most beautiful yet most simple of all an arrangment of a corsage of fresh flowers.

To serve the cake, lift off one tier at a time, using palette knives. Cut into thin slices with a large sharp knife.

White chocolate wedding cake recipe

This white chocolate wedding cake recipe caters for 40 to 50 guests: an ideal size for a more intimate wedding.

A chocolate wedding cake recipe that is also ideal if yellow, or lemon, is the colour theme of your wedding, lovely too for a summer wedding. The cake is summery and creamy in colour by using white chocolate buttercream icing. This wedding cake is full of flavour - with a luscious lemon tang and a rich creamy buttercream with a luscious white chocolate sponge. It tastes as good as it looks.

The recipe for this chocolate wedding cake makes a cake mixture for one 30cms cake tin. To make the double layers required for the two-layered whole cake you will need to double the ingredients for the cake mixture and buttercream icing. Bake the two cake layers separately and then sandwich together and decorate. This ensures that each layer of the cake is evenly baked.

Also, you could bake just the one layer and cut horizontally in half as a wedding anniversary cake. Then you would split and fill with the one quantity of butter cream and half the quantities of lemon syrup and lemon curd. This is an alternative idea to the tradition of keeping back a layer of the conventional fruit wedding cake to eat at the first wedding anniversary, which of course is not a good idea with a chocolate wedding cake recipe!

Ingredients

  • 600g of plain flour
  • 10g bicarbonate of soda
  • 225g of good quality white chocolate, chopped
  • 250ml of whipping cream
  • 225g of unsalted butter, softened
  • 400g caster sugar
  • 6 eggs
  • 10ml of lemon essence
  • Grated zest of one lemon
  • 335ml buttermilk
  • Pinch of salt
  • White chocolate leaves for decorating
  • 55-115g of unsalted butter for coating and preparing the cake prior to icing and decorating.

Ingredients for lemon syrup

  • 100g granulated sugar
  • 125ml of water
  • 30ml of fresh lemon juice

Ingredients for white chocolate cream cheese buttercream

  • 350g white chocolate, chopped
  • 500g of cream cheese, softened
  • 285g unsalted butter, softened
  • 30ml of fresh lemon juice
  • 2.5ml of lemon essence

Lemon Curd

  • Grated zest and juice of 4 lemons
  • 800g of granulated sugar
  • 6 eggs, lightly beaten
  • 340g unsalted butter, cut into pieces

Prepare the cake tin or spring-form tin thoroughly by greasing and lining; grease again and flour lightly,

Preheat the oven to 180°C, 350°F, gas 4.

In a large mixing bowl sift the flour, bicarbonate of soda, and salt, and set aside.

Place the white chocolate and whipping cream in a saucepan over a medium heat, stir gently as the chocolate melts and the mixture becomes smooth. Set aside to cool.

In the bowl of your electric mixer using the mixer to beat the butter until creamy, keep mixing with the electric mixer as you add the sugar. Continue to beat further for 2-3 minutes, and then add the eggs, continuing to beat the mixture until well mixed.

Then slowly, a bit at a time, add the melted chocolate, lemon zest and essence, again beating all the time in the electric mixer.

Then add alternately into the mixture the sifted flour in four batches and the buttermilk in three batches, until the batter is smooth.

Pour into the prepared tin, place in the preheated oven, bake for one hour, until a skewer comes out clean. (If the top browns before the centre is done, cover carefully with foil.)

Remove from the oven, allow to cool for ten minutes, then turn cake out of the tin to completely cool.

When cool, wrap the cake in clear film until ready to assemble. Follow the entire process above to make the second cake layers in exactly the same way.

Are you ready to assemble?

Prepare the syrup by putting the sugar and water together in a small saucepan over a medium heat. Once the sugar is dissolved, remove from the heat and then add the lemon juice and stir. Store in an airtight container until you are ready to use it.

To prepare the lemon curd for this chocolate wedding cake recipe, combine the lemon zest, juice, butter and sugar in the top bowl of a double boiler, i.e. a heat-proof bowl over simmering water in a saucepan on medium heat.

Warm the mixture until the butter melts and the sugar dissolves, then reduce the heat to low. Stir in the lightly beaten eggs, and continue to stir constantly, and don't forget that this is how scrambled eggs are made! So, keep stirring on a low heat for the mixture to thicken slowly.

When the sauce just coats the back of the spoon (around 15 minutes), strain the mixture into a bowl and press clear film against the surface of the curd to avoid a skin forming. Continue to cool, stirring occasionally. Cool further in the fridge - again stirring occasionally while the curd sets.

To prepare the buttercream, first melt the white chocolate, and then leave the chocolate to one side to cool slightly. Meanwhile, in a bowl with an electric mixer, beat the cream cheese until smooth. Gradually beat in the cooled melted chocolate, and then add the butter, lemon juice, and essence. Refrigerate until ready to use.

To assemble this chocolate wedding cake recipe, split each cake in half. Spoon the lemon syrup over each layer, allowing the syrup to soak into the cakes, and then repeat, until all the syrup is equally divided between the layers and is all gone.

Spread each of the bottom layers with the set lemon curd and then replace the two top layers on top of the lemon curd.

Gently beat the buttercream until creamy. Spread one quarter of the buttercream over the top of one of the double layer cakes, and place the other cake on top.

Spread a small amount of butter thinly over the whole four-layered cake, to create a crumb-free smooth surface. Leave to chill for 15 minutes to set.

Place the cake on a serving plate. Put another quarter of the remaining buttercream to one side for piping as decoration, with the main buttercream amount spread over the whole cake top and sides.

To finish the chocolate wedding cake recipe, spoon the remaining buttercream into a piping bag and pipe a shell pattern around the edge and base of the cake.

Decorate with the white chocolate leaves and fresh flowers. If yellow is the theme colour, why not decorate with yellow, cream and white flowers? Yellow roses or buds look fantastic, or try delicate yellow freesias or white lilies to make your chocolate wedding cake recipe the most beautiful you have ever seen.

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