Chocolate
wedding cake recipe
Serves
50
Decoration
time 1 hour plus standing
15cm
(6 inch), 20cm (8 inch) and 25cm (10 inch) round bought or homemade rich
chocolate cakes – click here to see
Triple
quantity dark chocolate ganache – click here to see
30cm
(12 inch) round cake stand or glass platter
3 metres
(10 feet) wired red ribbon, about 4cm (1 ½ inches) wide
3
metres (10 feet) wired lilac or cream ribbon, about 2.5cm (1 inch) wide
About
20 small, dried, red, pale green, lilac or cream coloured flowers
Step
1
Cut
each cake in half horizontally. Use about a quarter of the ganache to sandwich
them together.
Step
2
Place
the largest cake on the cake stand or platter and cover it with a scant half of
the ganache, swirling it in an even layer with a palette knife. Rest the
medium-sized cake and spread with the remaining ganache. Leave the cake in a
cool place for about 1 hour until the chocolate has firmed up slightly.
Step
3
Wrap
the red ribbon around your hand and then uncoil it loosely around the cake
starting at the top and working around the cake in a spiral to the bottom. Pressing
the edge of the ribbon gently into the chocolate icing on the top tier should
be sufficient to hold it in place. It can then be secured under the edge of the
cake stand at the other end with a small piece of clear tape. Create the same
effect with the narrower ribbon keeping the coil loose and informal.
Step
4
Tuck
the flowers in groups of 2 – 3 among the coils of ribbon decoration.
Tips
Before
covering the cake layers with ganache drizzle them with an orange or coffee
liqueur or with brandy. Allow about 4 tablespoon for the top tier, 100ml (3 ½ fl
oz) for the middle tier and 150ml ( ¼ pint) for the bottom tier.
If
you want to make the cake in advance, assemble it to the end of step 2 and
store overnight in a cool place. Add the flowers and ribbons the following day.
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