Wedding Cake
A three-tier wedding cake featuring a pure chocolate sponge base, layered with strawberry filling, and finished with white chocolate icing and buttercream frosting.
Ingredients
European-style dark chocolate
275g
dark chocolate
150g
water
225ml
eggs
12
granulated sugar
375g
all-purpose flour (sifted)
290g
European-style dark chocolate
250g
dark chocolate
60g
water
125ml
eggs
7
granulated sugar
200g
all-purpose flour (sifted)
150g
European-style dark chocolate
150g
water
6tbsp
eggs
5
granulated sugar
150g
all-purpose flour (sifted)
125g
egg yolks
18
granulated sugar
625g
water
350ml
softened unsalted butter
1.5kg
strawberries
250g
white chocolate (cut into small pieces)
1.15kg
heavy cream
400ml
white chocolate (for making ribbons and petals)
750g
Instructions
1
Make the Cake Layers
First make the 12-inch cake, then make the 9-inch and 6-inch cakes at the same time. For each cake, place the chocolate and water in a saucepan and bring to a gentle simmer over low heat. Remove from heat, stir the chocolate mixture until smooth, and set aside to cool.
2
Whip the Eggs
Crack the eggs into a large heatproof bowl (since you are whipping 12 eggs at a time, the bowl must be large). Set the bowl over a pot of simmering (not boiling) water and use an electric mixer to beat the eggs together with the sugar until the mixture doubles in volume and is thick enough that the beaters leave trailing ribbons. Whipping takes about 25 minutes for 12 eggs, about 12 minutes for 7 eggs, and about 10 minutes for 5 eggs.
3
Fold in the Flour and Chocolate
Sift the flour over the egg mixture in three additions, folding gently and carefully after each addition. Then fold the melted chocolate into the egg mixture.
4
Bake and Cool
Divide the batter among the prepared cake pans and bake in a preheated oven for the recommended baking time, or until a skewer inserted into the center of the cake comes out clean. Let the cakes cool in their pans for a few minutes, then unmold them and transfer to a wire rack to cool completely.
5
Make the Buttercream
Place the egg yolks in a large bowl and beat until thick and pale. Combine the sugar and water in a heavy-bottomed saucepan over low heat, cover, and simmer for about 1 minute until the sugar has completely dissolved. Uncover and continue to cook, monitoring with a sugar thermometer, until the syrup reaches 115°C (240°F). Slowly pour the hot syrup over the egg mixture, being careful not to pour it directly onto the beaters. Continue beating until the egg-and-syrup mixture cools to room temperature.
6
Finish the Buttercream and Filling
Cut the softened butter into small pieces and add it to the mixture a little at a time, beating until smooth. Set aside one-third of the buttercream. Mash the strawberries and fold them into the remaining buttercream until evenly combined.
7
Assemble the Cakes
Slice each cake horizontally into three even layers and fill each with the strawberry buttercream. Place each cake on a properly sized cake board and set on a wire rack, placing a large sheet of aluminum foil underneath each cake to catch any drips.
