Dark Moomin Posted February 14, 2012 Share Posted February 14, 2012 Hi, Last year you posted this: I've got a fab recipe for a very sturdy and rich chocolate cake with fresh strawberry and cooked buttercream filling which is suitable for making into a tiered cake, but if you're thinking of having a fully iced cake then you'd need your cake maker to make the cake itself rather than trying to cut costs by supplying the cake yourself. A friend has been asked to make an iced chocolate wedding cake, and I wondered if your recipe would be suitable? Cheers! Link to comment Share on other sites More sharing options...
medusa Posted February 14, 2012 Share Posted February 14, 2012 Ooooh yes, I'm just off to take the hound out, but when I'm back I'll dig out the book and type it up so I can post it here Link to comment Share on other sites More sharing options...
Dark Moomin Posted February 14, 2012 Author Share Posted February 14, 2012 Ooooh yes, I'm just off to take the hound out, but when I'm back I'll dig out the book and type it up so I can post it here Brill, thanks so much! Link to comment Share on other sites More sharing options...
medusa Posted February 14, 2012 Share Posted February 14, 2012 OK- it's a bit of a monster recipe, but here goes: From- Ultimate Chocolate by Patricia Lousada For the 12"/30cm round cake 275g/9oz continental plain chocolate 150g/5oz plain chocolate 225ml/7.5fl oz water 12 eggs 375g/12oz caster sugar 290g/9.5oz plain flour, sifted For the 23cm/9" cake 250g/8oz continental plain chocolate 60g/2oz plain chocolate 125ml/4fl oz water 7 eggs 200g/7oz caster sugar 150g/5oz plain flour For the 15cm/6" cake 150g/5oz continental plain chocolate 6tbsp water 5 eggs 150g/5oz caster sugar 125g/4oz plain flour For the buttercream 18 egg yolks 625g/1.5lb caster sugar 350ml/12 fl oz water 1.5kg/3lb unsalted butter, softened 250g/8oz strawberries For the white chocolate icing 1.15kg/2.25lb white chocolate, cut into small pieces 400ml/14fl oz double cream For the white chocolate decoration White chocolate ribbons and cut out petals in white chocolate uses 750g/1.5lb white chocolate. Oven temperature 180C/350F/ Gas mark 4 60-65min for large cake 40-45min for medium cake 35-40min for small cake You will need 3 cake tins, each at least 2"/5cm deep, each greased, lined with greaseproof paper or baking parchment, then greased again and floured. To assemble you will need a 14"/35.5cm heavy cake board, 12"/30cm thin cake board, 9"/23cm thin cake board and 6"/15cm thin cake board, 6 acrylic cake skewers, 3m of 2.5cm wide gold ribbon, 3.5m or 1.5cm wide ribbon, stainless steel pins. Makes 100 slices. (contd.) Link to comment Share on other sites More sharing options...
poppins Posted February 14, 2012 Share Posted February 14, 2012 My mother in law use to make a chocolate mayonnaise cake, it was a popular cake back then...so moist, Cooks.com have a good recipe for it. Link to comment Share on other sites More sharing options...
medusa Posted February 14, 2012 Share Posted February 14, 2012 (contd.) Make the 12" cake first, then make the other two cakes together. 1) For each cake, put the chocolate and water in a small saucepan and gently bring to the boil. Remove from the heat, stir until blended and leave to cool. 2) Break the eggs into a very large heatproof bowl and set it over a pan of hot, but not boiling water. Using an electric hand whisk, whisk the eggs with the sugar until the mixture has doubled in volume and is thick enough to leave a ribbon trail. This will take about 25 minutes for the large cake, 12 minutes for the medium cake and 10 minutes for the small cake. 3) Sift the flour over the egg mixture, a third at a time, folding it carefully in between. When that is smooth fold in the melted chocolate. 4) Pour into the prepared tin and bake for the recommended time, checking before you remove it that a skewer inserted into the centre comes out clean. Leave the cake in the tin for a few minutes then turn out onto a wire rack to cool. 5) For the buttercream, put the egg yolks into a large bowl and whisk until they are pale and thick. Put the sugar and water into a heavy-based saucepan and bring slowly to the boil. Simmer, covered, for 1 minute to dissolve the sugar. Uncover and boil until the syrup reaches 115C on a sugar thermometer. Gradually pour the hot sugar syrup on to the eggs (avoiding the beaters) beating constantly. Continue beating until the mixture has cooled to room temperature. 6) Cut the softened butter into small pieces and beat them into the mixture a few at a time. Set aside a third of the mixture. Mash the strawberries and beat them into the remaining buttercream. 7) Slice each cake into 3 layers. Use the strawberry buttercream to sandwich the layers together. Put each cake on the appropriate sized thin cake board and set each one on a wire rack with a large square of foil underneath. 8 ) Pour a thin layer of the plain buttercream over each cake, returning to the bowl any buttercream that runs onto the foil. Chill the cakes to set the buttercream. 9) For the icing, melt the white chocoate carefully. Bring the cream to a simmer, remove from the heat and allow to cool for a few minutes, then stir into the melted white chocolate. 10) Cool the icing to a spreading consistency (it should coat the back of a spoon) and pour over each cake to cover it, spreading it where necessary with a palette knife. Also put a thin layer of icing on the top surface of the thick cake board. If the icing becomes too cold to spread easily, gently reheat it over hot water. Leave the cakes to cool to set the icing. To assemble the cake: 1) Push the acrylic skewers into the large cake in an even circle about 3.5cm in from the edge of the cake. Mark where they are level with the top of the cake and remove them. Cut the skewers and return to the cake. Use the cut off portions of skewer to make similar supports in the middle tier of the cake. 2) Leaving their cakes on their thin cake boards, set the large cake on the thick board and assemble the other cakes on top. 3) Pin the wide ribbon around the heavy cake board and the narrow ribbon around the bottom of each cake. Decorate with white chocolate ribbons, leaves and petals. Hope this helps- the recipe works fabulously, but it's not a 'chocolate sponge cake' recipe IYKWIM. Link to comment Share on other sites More sharing options...
Dark Moomin Posted February 14, 2012 Author Share Posted February 14, 2012 Hi, Thanks so much that. The request was for chocolate cake with chocolate ganache and I think fndant iced - do you think the cake would work sandwiched with a ganache rather than the buttercream? Also, would they take a fondant icing d you think? Though if they were happy with an ivory finish the chocolate finish could be as good! Does sound like a scrummy cake, may have a little trial of the 6" cake myself! Thanks again, massive retyping effprt there! Link to comment Share on other sites More sharing options...
medusa Posted February 14, 2012 Share Posted February 14, 2012 The cake texture itself is extremely sturdy, as one would imagine for a cake that large, so I don't see why it wouldn't take chocolate ganache, although you'd have to be careful with the amount of ganache that was squeezed out of the sides of the cake by stacking them The cakes are so rich and chocolatey that the buttercream with the tart bits of strawberries (I also tried it with raspberries- fabulous!) is a really good complement to the chocolate taste, so I'd prefer it as it is, but then it's not my wedding, is it? Link to comment Share on other sites More sharing options...
Dark Moomin Posted February 14, 2012 Author Share Posted February 14, 2012 Oh, I'd prefer it as it is too! I do wonder if the opinion of bride and groom might change with tastings too! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.