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My darling daughter craved 'chocolate' for her big day - so that's what she got! A challenge indeed from three tiers of dark rich fruitcake which I can normally (under the influence of brandy) muster up with my eyes closed.
Three chocolate sponge cakes covered in a rich chocolate ganache. I'd never attempted anything like this before - it wasn't going to be quick or simple and so I had to beg, borrow and steal ideas from all quarters.
I decided to use a chocolate cake made with cocoa powder. I always advocate the butter, caster-sugar & SR flour weighing the same albeit 6oz, 9oz or 12oz basic sponge with eggs as near the 6, 9 or 12oz as possible.
Sift flour, baking powder and cocoa powder into the bowl adding all other ingredients then mix with electric beaters until the consistency feels right. I hear you mumble but trust me - you do get a feeling for this kind of thing. If you feel your cake is too stodgy you may add liquid of your choice - orange juice, orange liquer, buttermilk, milk, coffee or something stronger. The choice is yours but add whatever liquid you prefer gradually until the right consistency is achieved. One of a thick pouring consistency is a good guide.
You may wish to opt for the traditional method of creaming butter with sugar, adding a little beaten egg then folding in the flour gradually.
Depending on your cake tins you may need to adjust the weights accordingly. If so it matters not, the trick being if you need to use say 10oz then make sure your butter, sugar and flour each way 10oz and your eggs (obviously still in the shell) also weigh 10oz. This is to ensure perfect results. Don't forget to crack open the eggs before mixing though. You'd be surprised at how literal some folk are. Tee hee!
Suggested weights for different sized cakes
8" Round tin -6 oz each Butter, Caster-sugar & SR Flour + 1tsp baking powder + 2oz Cocoa bake for approx 1 hour 180 C
10" Round tin - 8oz each Butter, Caster-sugar & SR Flour +2 tsp baking powder + 3 oz Cocoa bake for approx 1 1/4 hrs 180 C
12" Round tin - 10oz each Butter, Caster-sugar & SR Flour +3 tsp baking powder +4 oz Cocoa bake for approx 1 1/2 hrs at 180 C
If the sponge springs back when touched and the knife is clean, the cake is cooked.
I froze the three chocolate sponge cakes a week or so before the big day. I pondered over the type of filling and decided a light butter icing would compliment the dark chocolate cake, which I prepared the day before the reception. At this point I was reasonably calm and excited as any mother of the bride would be.
I learned (very quickly, I might add) at this point that the higher the cocoa content in the chocolate, the better the ganache and the glossier the finish. I had half my family driving around 24/7 supermarkets reading the cocoa content on each bar - the difference in the chocolate you just wouldn't believe.
The evening before the reception, knee deep in chocolate bars and cartons of fresh cream, not only was I nervous, I was panicking and wondering where I could pick up a decorated three tiered chocolate Wedding Cake for the next day at this time of night?
I had purchased some lovely cream satin ribbon and decided to pile chocolates on the top of each cake. It was the easiest of decorations.
The ganache was the hardest to make and after several attempts, I managed to cover all three cakes. You have to love cream to appreciate ganache. Too sickly for me but I'm glad I tried it.
I would if given another opportunity have opted for a glace or royal chocolate covering and one which would probably have lasted longer.
My daughter and son-in-law were delighted so not all was lost. Taking on a wedding cake is to put it mildly - a nightmare especially if you're not a pro, which if you've ever visited this blog before will already know I'm not. A tryer I certainly am - and yes I know, hubby's already spouted, I'm very trying indeed! Tee hee!
Chocolate Ganache (to cover a 9" round cake)
5oz Dark Chocolate (shop around for the highest content of cocoa)
5 Fluid oz of cream
Place the cream and chocolate into a bowl over a pot of barely simmering water. Be careful not to let the base sit in the water. Stir gentle until smooth with a wooden spoon.
Remove from the heat and leave to thicken, coating the back of the spoon. When thickened, the ganache is ready to pour over the cake. For piping purposes allow the ganache to completely cool then beat until the mixtures thickens enough for piping. If you decided to add orange liquer or fresh juice to the cake mixture - why not experiment and add a few drops of natuarl orange flavouring to the ganache and make it your own recipe. You'll surprise and delight those you bake for.
Good luck & enjoy!
