Name: Deluxe chocolate wedding cakes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 500 gram butter, coarsely chopped; 300 gram dark chocolate, coarsely chopped; 4 cup sugar; 2 cup water; 2/3 cup coffee liqueur; 3 tablespoon instant coffee granules; 3 cup plain flour; 1/2 cup self-rising flour; 1/2 cup cocoa powder; 4 eggs; Chocolate ganache; 3 cup thickened cream; 800 gram dark chocolate, chopped coarsely; For topping; 200 gram milk chocolate; 1/2 cup finely chopped candied ginger; 1/2 cup dried rose petals; 1/4 cup roasted coffee beans; 2 miniature brandy snaps or ginger snaps; To assemble; 16cm, 20cm, 36cm, 46cm and 82cm round boards; 5 metres 1.5cm cotton lace ribbon; 4 empty cans, 9cm tall and 5cm in diameter; wrapping paper, for cans

Ingredients

500 gram butter, coarsely chopped

300 gram dark chocolate, coarsely chopped

4 cup sugar

2 cup water

2/3 cup coffee liqueur

3 tablespoon instant coffee granules

3 cup plain flour

1/2 cup self-rising flour

1/2 cup cocoa powder

4 eggs

Chocolate ganache

3 cup thickened cream

800 gram dark chocolate, chopped coarsely

For topping

200 gram milk chocolate

1/2 cup finely chopped candied ginger

1/2 cup dried rose petals

1/4 cup roasted coffee beans

2 miniature brandy snaps or ginger snaps

To assemble

16cm, 20cm, 36cm, 46cm and 82cm round boards

5 metres 1.5cm cotton lace ribbon

4 empty cans, 9cm tall and 5cm in diameter

wrapping paper, for cans

Method

Deluxe chocolate wedding cakes

1.Preheat oven to 190°C. Line two 12-hole standard muffin pans with paper baking cups

2.In a large saucepan, combine butter, chocolate, sugar, the water, liqueur and coffee; stir over low heat until smooth. Transfer mixture to large bowl; cool 15 minutes

3.Whisk in sifted flours and cocoa, then eggs. Pour exactly ¼ cup of mixture into each case

4.Bake cakes about 40 minutes. Turn cakes onto wire racks to cool

5.Make dark chocolate ganache

6.Attach ribbon to edge of round boards, using double sided tape. Cover cans with wrapping paper. Glue cans to center of the four largest boards. Stack boards from the bottom tier up, as shown in picture.

7.Spread all cakes with ganache. Decorate cakes with chocolate curls using vegetable peeler, candied ginger, coffee beans, rose petals and brandy snaps.

8.Arrange cakes on boards.

Dark chocolate ganache

9.Bring cream to a boil in medium pot, pour over chocolate in large bowl; stir until smooth. Cover bowl; refrigerate, about 30 minutes or until ganache is of a spreadable consistency.

You need to buy triple the quantity of the ingredients for this recipe. You will need to make three separate batches: do not double or triple this recipe. It’s important to measure the cake mixture carefully so the cakes are all the same depth. The mixture will be fine standing at room temperature while you bake the cakes in batches. Each batch will make 40 cakes. You will need 120 standard muffin paper baking cups.
Note

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Ingredients

Method

Deluxe chocolate wedding cakes

Dark chocolate ganache

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