My middle brother, Alex, is getting married in August to his lovely fiancée, Jayne, and I cannot wait! Over recent months there has been much talk of dresses, flowers and of course cakes… Jayne and Alex have decided to hold a “bake off” at their wedding and have sent the following message out to their guests:
Wedding Bake Off
We like cake.
We really like cake, a lot.
In fact we like cake so much, one wedding cake just won’t be enough… We’re dreaming of a whole table of different wedding cakes, with afternoon tea to follow the ceremony.
We know we have a lot of friends and family members who are amazingly talented bakers. Can you help us to make our cake dreams come true?
Join our great wedding bake off, and battle it out to be crowned the best wedding cake baker!
There will be a very democratic judging process on the day…and the favourite wedding cake will be the one that we save and cut in the traditional wedding way. There are no rules for what to bake or how it is presented, the more creative the better!
Not being the type of person to shy away from a challenge I have donned my apron and started testing out a couple of ideas I have had for a wedding cake to see if: (a) it tastes good; and (b) looks presentable.
At the moment I am in two minds about the flavour. Our family loves a good chocolate cake and the one that I am going to share with you today certainly ticks that box. However, as the wedding is in August and will hopefully be on a beautifully hot and sunny day, I am of the view that a lovely light lemon cake would go down much better. The other option is of course to do multiple cakes… but this might be a step to far as I suspect in the days building up to the wedding things are likely to get a little bit busy.
So, about this cake, as I mentioned it is a chocolate cake. I suppose you are wondering why I think it is worthy for a wedding cake? Well… it is not just a chocolate cake, it is three layered super light chocolate cake, filled with a rich chocolate mousse and covered in a white chocolate and sour cream icing, decorated with raspberries…
If you like chocolate, I would recommend trying this cake as it is rather decadent!
Chocolate Celebration Cake (Serves 12-14)
For the cake:
- 100g butter
- 75g caster sugar
- 30g cocoa powder
- 100f self-raising flour
- 2 eggs (separated)
- 1 pinch bicarbonate of soda
- 1tsp (heaped) golden syrup
- 1 tsp vanilla
For the chocolate mousse:
- 200g plain chocolate
- 200ml double cream
- 1tbsp cherry brandy (optional)
For the white chocolate and sour cream icing:
- 100g full fat cream cheese (e.g. Philadelphia)
- 1tbsp (heaped) sour cream
- 25g butter
- 140g white chocolate
- 200-250g icing sugar
For the decoration:
- 2 punnets of fresh raspberries
Stage 1 – the cake:
- Preheat your oven to 170C fan.
- Line a 7” deep loose bottomed cake tin with baking paper (be sure to line the sides of the tin).
- In a bowl, place the butter and sugar and beat until light and fluffy.
- Add the egg yolks, golden syrup and vanilla essence and continue to beat for a further minute.
- In a separate bowl, whisk the egg whites until they are at the ‘soft peak’ stage, then carefully, stir the egg whites into the other mixture.
- Finally, sift in the flour, cocoa powder and bicarbonate of soda into the mixture and fold in until it is full incorporated.
- Pour the mix into your cake tin and bake for roughly 30 minutes, or until a skewer comes out clean.
- Place the cake on a cooling rack and leave to cool completely.
Stage 2 – the chocolate mousse:
- Whilst your cake is cooling prepare your mousse.
- Break the chocolate into pieces and place in a bowl. Set the bowl above a pan for simmering water and melt, stirring occasionally.
- Meanwhile, in a separate bowl, whisk your cream until it is at the soft peak stage (add the cherry brandy at this point if you you wish it use it).
- Once the chocolate is melted, pour it into the cream and whisk until it is light and fluffy.
Stage 3 – layering the cake:
- Once your cake has cooled, very carefully cut your cake into three layers. Take your time when you are doing this as you don’t want the layers to break.
- Line the cake tin you were using with cling film making sure you have enough surplus to go over the top of the cake once you have finished.
- Place the bottom layer of the sponge cake in the cake tin, spoon over half of the mousse, evening it out as best you can. Add the middle layer of the sponge cake and spoon over the remainder of the mousse. Even it out, before placing the final layer of sponge cake on top. Cover with the cling film and place in the fridge for an hour.
Stage 4 – the white chocolate and sour cream icing:
- Break the white chocolate into pieces and place in a bowl. Set the bowl above a pan for simmering water and melt, stirring occasionally.
- In a separate bowl, beat together the cream cheese, butter and sour cream.
- Once the white chocolate has melted, pour it into the other mixture and whisk for 1-2 minutes.
- Carefully, sift in the icing sugar a little at a time and whisk until it is fully incorporated. Continue doing this step until you have a smooth icing that it the same consistency of butter icing.
Stage 5 – icing the cake:
- Remove your cake from the fridge and carefully place on a cake board.
- Spoon the white chocolate icing onto the cake a little at a time and using a palette knife gently smooth the icing all over the cake. (It does not matter if you don’t get the icing completely smooth).
- Finally decorate with raspberries.