My son, Josh, got married to his Brazilian sweetheart, Taty, a week ago in a small Civil Ceremony on our back deck. It was a beautiful wedding. They plan on having a large wedding in a year probably on the west coast.
I wanted them to have a wedding cake and make the day special. I made this homemade chocolate cake with chocolate ganache filling and covered it in white Buttercream frosting.
I used a chocolate cake recipe I found on AddaPinch.com. I adjusted the recipe for 7,600 ft in altitude. You can find the recipe below along with the chocolate ganache filling. Click on Buttercream to get the link to the recipe I used.
The flowers are real tulips. I just stuck them in the cake. They lasted all evening without wilting. I wish they were more open but I had a hard time getting tulips at the last minute. Taty's favorite colors are pink and gold. I used gold wired ribbon as the band around the cake.
I used three recipes to make this two tiered, two layers in each tier cake. One recipe for the top and two recipes for the bottom, one recipe for each layer.
I used three recipes to make this two tiered, two layers in each tier cake. One recipe for the top and two recipes for the bottom, one recipe for each layer.
I love how this cake turned out. It was delicious and moist and looked stunning and classy. I used my Mother's 25th anniversary silver tray to serve the cake.
Chocolate Cake Recipe
2 cups all-purpose flower (add 2 Tablespoons more for high altitude adjustment)
2 cups sugar (decrease to 1 1/2 cups for high altitude adjustment)
3/4 cup unsweetened Hershey's or high quality cocoa powder
2 teaspoons baking powder (reduce to 1 1/2 teaspoons for high altitude adjustment)
1 1/2 teaspoons baking soda (reduce to 1 teaspoon for high altitude adjustment)
1 1/2 teaspoons espresso powder
1 teaspoon salt
1 teaspoon salt
1 cup milk (add 2 Tablespoons more for high altitude adjustment)
1/2 cup vegetable oil
2 large eggs (room temperature)
1 teaspoon real vanilla
1 teaspoon real vanilla
1 cup boiling water
Instructions:
1) Preheat oven to 350 degrees (325 degrees for high altitude adjustment)
2) Prepare two 9-inch cake pans. Cut out a round circle of parchment paper by placing the cake pan right side up on the paper and drawing a circle around the base with a pencil. Cut it out and place it in the bottom of the cake pan after spraying it with cooking spray This will help hold the paper in place. Now spray the paper and sides of the cake pan. Place some flour in the pan and shake and tap it all around the pan until a thin layer of flour dust covers the whole inside of the cake pan. Turn the pan upside down and gently tap getting rid of any excess flour. Set it aside and repeat on the second cake pan. Set aside until batter is ready to divide between the pans.
3) Sift together into a large mixing bowl or stand mixer the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder.
4) In another bowl mix together the milk, vegetable oil, eggs, and vanilla until blended. Don't beat it because you don't want the extra air bubbles. Just mix until blended.
5) Pour liquid mixture into flour mixture and beat on medium speed just until blended.
6) Slowly add the boiling water on low speed until blended and then beat on high speed for 1 minute.
7) Divide batter between the two prepared pans. Lightly tap the pans on the counter to bring up bubbles in the cake. You don't want big holes when you cut the cake.
8) Place pans on the center rack of the oven and bake for 30 - 35 min., (40-45 minutes for high altitude adjustment). If a knife or toothpick stuck in the center comes out clean the cakes are baked.
9) Prepare cake boards for each pan the same size as the cake. I buy cake boards at Walmart and if they are too large I cut them to fit. When the cakes are done remove them from the oven. Run a sharp knife around the edges carefully so you don't cut into the cake. This is to make sure the sides don't stick. Place the cake board on top of the cake and turn out the cake onto the board. Yes it is hot so be careful. Use heavy duty plastic wrap and loosely wrap the cake. Don't do it tightly because the heat will shrink the plastic wrap and deform your cake. This will trap the steam from the cake back into the cake to keep it moist. Allow the cakes to cool and double wrap them and put them in the freezer overnight.
10) Remove the cakes from the freezer after they are fully frozen. Unwrap them from the plastic and with a sharp knife cut off the "dome" of the cake to make it flat. Place the cake on whatever plate you choose to serve your cake on. I keep the cake board on and place the cake board side down on the serving plate. Using a pastry bag with a round tip or a zip-lock bag with the corner slightly cut off to make an opening to squeeze the frosting through apply a ring of Buttercream frosting around the outer top edge of the cake. This will hold in the chocolate filling and keep it from spilling over the sides. Pour the chocolate ganache in the middle about 1/4" or so thick (deep). Because the cake is frozen it will harden quickly. Place the top layer on after removing the cake board from it and frost the cake with Buttercream frosting.
There are many good sites on You Tube that will show you how to put a cake together and frost it. This is how I learned!
Chocolate Ganache Filling:
3 1/2 cups heaving cream
20 ounces of Hershey's semi-sweet or dark chocolate chocolate chips
In a sauce pan heat the heavy cream until it gets ready to boil. Don't let it boil because it could curdle and ruin the glossiness of the ganache. Place the chocolate chips in a large mixing bowl. Pour hot cream over the chips and let stand for a couple minutes. Stir gently until the chips are fully melted and the chocolate is glossy. (You will have enough ganache in this recipe to do a two tiered cake.) Use as directed above.
