Ultimate Chocolate Wedding Cake

Name: Ultimate Chocolate Wedding Cake
Prep time: 2 h
Cook time: 2 h 30 min
Total time: 4 h 30 min
Ingredients: 275 g Continental chocolate; 150 g Plain chocolate; 225 ml Purified water; 12 Eggs; 375 g Caster sugar; 290 g Sifted plain flour; 250 g Continental chocolate (for 23 cm cake); 80 g Plain chocolate (for 23 cm cake); 125 ml Purified water (for 23 cm cake); 7 Eggs (for 23 cm cake); 200 g Caster sugar (for 23 cm cake); 150 g Plain flour (for 23 cm cake); 150 g Continental chocolate (for 15 cm cake); 6 tbsp Purified water (for 15 cm cake); 5 Eggs (for 15 cm cake); 150 g Caster sugar (for 15 cm cake); 125 g Sifted plain flour (for 15 cm cake); 18 Egg yolks (buttercream); 625 g Caster sugar (buttercream); 350 ml Purified water (buttercream); 1.5 kg Softened unsalted butter (buttercream); 250 g Strawberries (buttercream); 2.15 kg White chocolate, finely chopped (icing); 400 ml Double cream (icing); 750 g White chocolate (decoration, for ribbons and petals)

A moist chocolate wedding cake filled with strawberry buttercream, coated with white chocolate icing, serving 100 guests.

4h 30m

Medium

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Ingredients

Continental chocolate 275 g

Plain chocolate 150 g

Purified water 225 ml

Eggs 12

Caster sugar 375 g

Sifted plain flour 290 g

Continental chocolate (for 23 cm cake) 250 g

Plain chocolate (for 23 cm cake) 80 g

Purified water (for 23 cm cake) 125 ml

Eggs (for 23 cm cake) 7

Caster sugar (for 23 cm cake) 200 g

Plain flour (for 23 cm cake) 150 g

Continental chocolate (for 15 cm cake) 150 g

Purified water (for 15 cm cake) 6 tbsp

Eggs (for 15 cm cake) 5

Caster sugar (for 15 cm cake) 150 g

Sifted plain flour (for 15 cm cake) 125 g

Egg yolks (buttercream) 18

Caster sugar (buttercream) 625 g

Purified water (buttercream) 350 ml

Softened unsalted butter (buttercream) 1.5 kg

Strawberries (buttercream) 250 g

White chocolate, finely chopped (icing) 2.15 kg

Double cream (icing) 400 ml

White chocolate (decoration, for ribbons and petals) 750 g

Instructions

Make the chocolate liquid

Place the chocolate and purified water in a small saucepan, slowly bring to the boil, then remove from the heat. Stir continuously until smooth, then leave to cool naturally.

Whip the egg mixture

Crack the eggs into a large heatproof bowl (use an extra-large bowl for the 12-egg batch) and set it over a pan of hot but not boiling water to warm. Using an electric hand whisk, beat the eggs together with the sugar until the mixture doubles in volume and reaches the ribbon stage. The 12-egg batch takes about 25 minutes, the 7-egg batch about 12 minutes, and the 5-egg batch about 10 minutes.

Combine the batter

Sift the flour over the egg mixture in three additions, folding gently after each addition until evenly combined, then fold in the melted chocolate.

Bake the cakes

Pour into the prepared cake tins and bake in the preheated oven for the recommended time, or until a skewer inserted into the centre comes out clean. Leave the cakes in the tins for a few minutes, then turn out onto wire racks to cool completely.

Make the buttercream base

Pour the egg yolks into a large bowl and beat until pale and thick. Place the sugar and purified water in a small heavy-based saucepan, bring to the boil, cover and simmer for 1 minute to dissolve the sugar; uncover and continue cooking until a sugar thermometer reads 115°C. Slowly pour the hot syrup onto the egg yolks (avoiding the whisk), continuing to beat until the mixture cools to room temperature.

Finish the buttercream

Cut the softened butter into small pieces and beat into the mixture a little at a time. Reserve one-third of the buttercream for later. Mash the strawberries and beat into the remaining buttercream.

Assemble the cake

Cut each cake horizontally into three layers and sandwich them together with the strawberry buttercream. Place each cake on a board of suitable size, then onto a wire rack, laying a large rectangular sheet of baking parchment underneath.