Chocolate Wedding Cake
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a chocolate wedding cake

Read and learn more about a chocolate wedding cake. For more, visit the Wedding Cakes website WeddingCakesFAQ.com

Q: I’m looking for a recipe to make a chocolate wedding cake that is not a pound cake. Any help?
We want to make our own cake. I found several recipes for a wedding cake that are pound cakes. I would like a chocolate cake. I know the cake has to be heavier in order to stack it but not too heavy. Thanks.

A: 10 oz bittersweet chocolate
1/2 cup softened unsalted butter
1/2 c sugar
5 eggs separated
2 tbsp dark rum
1/3 c chopped walnuts

2 1/2 c Creme Ganache

3 c crushed English Toffee

Preheat the oven to 325.
Butter an 8-inch cake pan and line the bottom with parchment
paper. Melt the chocolate in a double boiler. Beat the butter with 1/4 cup
of the sugar until light and fluffy. Add the egg yolks, two at a time, and
then the rum, then the walnuts, beating well each time.
In a separate bowl, beat the egg whites and the rest of the sugar
until they are stiff and shiny. Add the melted chocolate to the butter
mixture and combine well. Fold in the egg whites and combine well, until
there are no more white streaks. Pour the mixture into the cake pan and
bake about 25 minutes, until a toothpick inserted in the center comes out
with a few crumbs.

Cool the cake and then chill.

Whip 2 1/2 cups of ganache until light and fluffy. Smooth a little of the ganache on top of the chilled cake. Sprinkle crushed toffee on top of the cake, and then cover the whole thing, top and sides, with ganache and chill
for two hours.

Serve the cake at room temperature.

CREME GANACHE

1 qt heavy cream
2 lbs bittersweet chocolate

Bring the cream to a boil in a 6-quart pot. When the cream boils, remove it from the heat immediately and add all the chocolate at once. Stir with a wire whisk until the chocolate is all melted. Pour into a bowl, allow to cool
at room temperature, cover with plastic wrap, and chill. You can keep in the refrigerator for a week or in the freezer for several months.

ENGLISH TOFFEE

3 c chopped walnuts
3 c sugar
1/2 c water
1/2 c light corn syrup
2 tsp vanilla extract
2 c unsalted butter

Preheat the oven to 175. Put nuts on a cookie sheet and place in the oven to keep warm. Coat another cookie tray with vegetable oil. Put the sugar, water, corn syrup, and vanilla in a heavy saucepan and stir well to dissolve the sugar. Wash down the sides of the pan with a pastry
brush dipped in cold water so that there is no sugar clinging to the sides of the pan. Cook over high heat until it reaches a boil, continuing to wash down with water. After it has boiled for one minute, add the butter, stirring often. It is done when it registers 290 on a candy thermometer and it is the color of a brown paper bag. Remove from heat and stir in the walnuts. Pour the mixture onto the oiled sheet and let it cool completely.

Q: Is it possible to make a chocolate wedding cake with blueberry syrupy filling and ganache icing?
I want to make my sister’s wedding cake and in one of my practice cakes I did a chocolate cake with a blueberry filling and chocolate ganache icing that was really tasty. If I try to make this a tiered cake will the ganache and syrup be to soggy to keep the cake standing?

A: As long as you have a good, solid support you should be okay. Be careful of overflows of filling when stacking. Also put some foil, parchment paper, something under the rims of the cakes when you do the ganache, that way you can remove it, leaving you a clean finish. Good Luck.

Q: Should a wedding have an alternative dessert if serving a nontraditional chocolate wedding cake?
Groom and I both don’t care for traditional wedding cakes. We want it all chocolate. We are happy with that decision and worried about breaking tradition. Still, many websites recommend offering an alternative dessert when serving chocolate cake because of allergies or people who just don’t like chocolate. How necessary is it to offer another dessert?

A: you aren’t going to please everyone, no matter what you do. if chocolate cake is what you want, then chocolate cake is what they will have. if you are worried, though, look into a sweet table with cookies, fruit, etc.

Q: Is it wise to have a chocolate fountain in the evening after a chocolate wedding cake?
Or is this just too much chocolate???

A: No. It’s nice, if you can afford it, to give guests another option on the dessert. A common recommendation from cake designers (unless they want you to spend money unneccesarily) is to make the cake for approximately 75-80% of the final count anyway. Why? Not everybody eats cake. Not everybody *likes* cake. I know that sounds strange, but it’s true. There is always cake left over at EVERY single reception I have ever been to in my life. Especially if there is fruit around – people who are watching their waistlines will love that. The chocolate is less fattening than the cake, and it adds a nice twist people aren’t expecting.

Q: Does anyone have a chocolate wedding cake recipe that is sturdy enough to withstand the icing?

A: Chocolate wedding cake

Ingredients :

½ cup margarine
1 cup water
1 oz unsweetened chocolate
2 cups all-purpose flour
2 cups white sugar
2 eggs
½ tspn salt
1½ tspn baking soda
½ cup sour milk
Preparation and Cooking Instructions

Preheat oven to 350°F.
Grease a 9″x13″ pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.
To decorate use white fudge icing and white chocolate caraque. Another more simple option is to use buttercream frosting

Q: I need a good recipe for a chocolate fudge wedding cake that will be filled with a chocolate raspberry ganache
I’m making a wedding cake in April and the bride-to-be has requested a rich dark chocolate cake with a chocolate raspberry ganache filling. I will be frosting it with a buttercream in a lattice weave and will be adding flowers etc. Please send any recipes that might fit the bill. I’ve already been online and found only a couple that look good. Thanks!

A: Take a look at this free ebook with 490 award winning recipes, maybe you can find what you’re looking for in it.

Q: Is a chocolate wedding cake too heavy for a summer wedding?

A: We had the bottom layer of our cake chocolate and the top vanilla. We had to take 3/4 of the top layer home while the chocolate was completely gone. There is NEVER a bad time for chocolate :)

Q: how to make a chocolate wedding cake?
im making my own wedding cake we have over a year to practise so thought id play around so its perfect on the day. ideally we are wanting a chocloate wedding cake its going to be on a stand so it would be tiered.

is there any nice chocolate recipes out there that arent rich and how do i ice it tried looking on the net and they do fruit cake which i really dont want. once we have baked the cake whats next we are wanting either black or red icing too any ideas would be great ta

A: you want a chocolate wedding cake that’s not rich?!?!?!

I would try doing this cake from good food… http://www.bbcgoodfood.com/recipes/4577/wedding-cake-rich-dark-chocolate-cake

It’s originally the bottom layer of a three tier cake. they also give a handy guide on assembling it…

http://www.bbcgoodfood.com/recipes/4578/creating-your-wedding-cake

because the chocolate is the bottom layer, You’d be able to do all three layers chocolate and it’ll hold up ok. It is a fairly dense, cake, but it needs to be to be a tiered cake.

as for the icing, I would use the ready to roll icing (available in all supermarkets) they suggest here. You can either buy white, and add a little food colouring (you can get food colouring gel off ebay which is better) and knead it well until the colour is well distributed. If you have a hobbycraft nearby, they sell coloured ready to roll icing.

btw ready to roll icing is also called fondant icing.

good luck and enjoy practising!

Q: does anybody know a good chocolate wedding cake recipe?

A: The best of any thing cooking is a vague term. If you want somting you can build into a tower without expensive supports it requires a stiff drier pound cake with cocoa powder addded. If your desire is in serving the most delicate and delicious cake as an experienced chef I use Betty Crocker or Dunken Hines and add melted chocolate and 1/4 cup mayonase with a very slight amount of powdered garlic (slight=1/2 small pinch per box used). This gives the richest chocolate taste (garlic) and the moistest too (mayonase). Top this cake off with a true real butter cream icing not somthing off the shelf. If you want the latter on a structured cake it will require some supports. you can buy these or make them out of plywood covered with foil and doilies just treat the support structure as part of the cake when icinc and decorating and only you will know…. ECNobody former line cook assistant chef and specialty diets chef

Q: can they make a chocolate wedding cake?
we r getting married next year in april. any good wedsites for cakes?

A:
Go to Google Images and copy and paste this line into the browser window:

“chocolate” + “wedding cake”

You will find several ideas.

Q: Chocolate Wedding Cake Help!?
Does anyone have a good recipe for a chocolate cake that can be scaled up to make 2 or 3 tiers? And can be frozen? I am making a wedding cake for a friend and am feeling a bit out of my depth! Thanks a lot.

A: I have tried both of the recipes from Allrecipes above. The Dark Chocolate Cake is not dense enough if you are doing a stacked cake and it will settle. The Chocolate Chip one is much better.

Q: Homemade chocolate wedding cake?
My aunty has asked if i can make her wedding cake for her and looking back now I could smack myself for saying yes! I can make killer chocolate cakes even if i do say so myself, but these are for the eyes and mouths of immeadiate family, now im feeling the pressure, for a start, i do finish my cakes to a decent standard but not wedding cake, in your wedding album, to look back on the rest of your life standard im sure, so now im a lil scared, lol. Does anyone have any ideas on how i can finish the cake so it is to this standard? All feedback will be much appriciated, thank you.
Theres one other slight problem, time, she asked me if i could make this cake late sunday evening (18/05/08) she is going to bring the cake tin arounbd today, after she has bought it that is, so it could be any time and she is getting married on thursday (22/05/08), this is also why im a lil scared lol. Thanks.

A: Make marshmallow fondant to cover it. It looks fancy and elegant and tastes so much better than traditional fondant. If you want more details email me with your details of the cake and I’ll give you tips and ideas with what to do. I’d be happy to help.

Q: Is there a difference in ingredients for a wedding cake versus a regular cake?
I know that wedding cakes are made in advance, usually a few days to a week, of the wedding day. I’m wondering if there is something unique about a wedding cake recipe that differs from a typical cake recipe so that the cake stays moist for so long. We’re looking for a great chocolate wedding cake recipe if anyone as any! THANKS!

A: Nothing different about the cake itself just the decorations and the size of course.

Q: Have you ever had white chocolate wedding cake?
Today I have to tell the lady making our cake what flavor we want… And We have a few we want and can’t really decide yet… I was wondering if anyone has ever had white chocolate cake and if it tasted as good as it sounds. Not the frosting or filling being white chocolate flavor but the cake itself. We were only able to taste 3 of the cakes and we didn’t get to taste that one.. Here are the other options just in case you are curious
Chocolate cake w/ white chocolate mousse filling
Chocolate cake w/ chocolate buttercream filling
Yellow cake w./ chocolate buttercream
chocolate cake w/ vanilla buttercream

Yes I know chocolate buttercream filling is in there a lot it tasted really yummy!
Just so everyone knows, I’m giving thumbs up for all the answers, looks like another bored person with too much time on their hands is giving everyone thumbs down…
Well these are the other options
Cake Flavors
Pound cake
white almond sour cream
yellow
chocolate
dark chocolate
strawberry
coconut
pineapple
lemon
carrot
spice
white chocolate
We wanted to stay away from the fruit flavored ones because most of them we didn’t think sounded good and we didn’t think many guests would eat them

The fillings were
chocolate mousse
chocolate buttercream
mocha
espresso
caramek
amaretto
hazelnut
vanilla mousse
vanilla buttercream
banana cream
white chocolate mousse
raspberry mousse
key lime curd
lemon curd
coconut
strawberry cream
raspberry cream
pina colada
khalua
baileys

Again with the fruit, he wasn’t too crazy about most of them and I do not like the coffee flavored ones.
I’m turning into one of those people that bugs me, all kinds of additional information to read hahaha..BUT I was just thinking since I wrote the flavors and fillings for you guys, chocolate cake with caramel filling sounds kinda yummy. We are going to have to have like 7 tiers just to get all the flavor combos we like haha
B2B 8/30/08… we are also going to set up a desert table…with like 4 different types of cookies, brownies, pies, pudding, jello, and fruit platters. So there is going to be enough of a variety so that everyone should be able to find something.

A: So question for you, during the tasting which cakes/frostings/fillings did you try?
You want to offer at the very least 2 types of cake flavours for your guests, and tailor that number depending on whether you have other desserts. Which you do. You have a lot of other desserts. Do you know what kinds of pies and cookies and brownies etc you’re serving? Because then you can maybe ‘cross out’ those flavours for cake possibilities. At the very minimum, 3 ’safe’ flavours are white, chocolate, and lemon, or some kind of fruit, From there, you know you can get creative. EAch tier is anywhere from 3-4 layers, which means you can get more possibilities in if you keep the cake itself ‘fairly’ neutral’ (e,g, within the chocolate family) and then have 2 or 3 different fillings for that one tier, that would coordinate with the chocolate (like raspberry or strawberry, chocolate ganache, and coffee liqueur-just as examples). Then do something different with your second tier. Say a white cake of some kind, e.g. the WASC (white almond sour cream) with a variety of fillings, mango, lemon, pineapple, etc.
I have a white chocolate cake recipe that I’ve played around with that has white chocolate in the cake, as well as in the buttercream and in the filling. Because there is no actual cocoa solidsin white chocolate, basically sugar, lol, it’s VERY sweet, and if you can say contrast the white chocolate cake with a light frosting, that is less sweet, like whipped cream (if heat won’t be an issue in your venue), so that people can taste the subtle smoothness of the white chocolate in the cake, and not have it overpowered by more chocolate in the frosting, or some other strong frosting flavour. I found that works best when I’m pairing up cakes/frostings/fillings flavours. White chocolate is sweet but delicate.

Like I said, you have plenty more flavour options if you make your 3 tiers more neutral flavours (not flavourless or plain, but just not a distinct flavour that will limit what fillings and frostings you can pair up with) and then you can use 2 or 3 complimenting filling flavours for each tier, plus the frosting. So I guess doing the math, lol, that means what, like 6-10 flavour options for one three tiered cake, instead of 1-3/

Good luck and congrats

Q: Lookin for 5′ tall chocolate wedding cake set atop truffles. I saw it on reality show.Any1 know show or baker?
I saw it on tv awhile ago. On the show a bunch of bakers met a couple and then made them a cake they thought represented the couple. This cake won. The baker may have been from LA but I’m not positive and I do know that during a separate competition the baker passed out and had to be taken to the hospital. If anyone could help me find this again I would GREATLY appreciate it!

A: Cake Boss
Cake-off
Amazing wedding cakes

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