Creating A Decadent 2-Tier Chocolate Wedding Cake

Making a two-tier chocolate wedding cake is a fun project, but it does require some planning. Here are the steps to create a stunning and delicious cake:

Ingredients

First, gather all the necessary ingredients. For the cake, you will need all-purpose flour, unsweetened natural cocoa powder, granulated sugar, baking soda, baking powder, salt, espresso powder (optional), vegetable oil (or canola oil/melted coconut oil), eggs, vanilla extract, buttermilk, and freshly brewed strong hot coffee (or hot water). For the chocolate buttercream, you will need unsalted butter, confectioners' sugar, unsweetened cocoa powder, heavy cream (or half-and-half/milk), and vanilla extract. You can also use semi-sweet chocolate chips for decoration.

Baking the Cake

Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans and line them with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). In a separate bowl, mix the oil, eggs, and vanilla until combined. Add the buttermilk and mix well. Combine the wet and dry ingredients, then add the hot water/coffee and whisk until the batter is smooth. Divide the batter evenly between the pans and bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.

Making the Buttercream

Using a handheld or stand mixer, beat the butter until creamy. Add the confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract, and beat until well combined. Adjust the consistency by adding more confectioners' sugar or cocoa powder if it's too thin, or more cream if it's too thick.

Assembling the Cake

If the cakes have domed during baking, use a serrated knife to level them by slicing off a thin layer from the tops. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top, then add the second cake layer. Frost the entire cake with the remaining buttercream, using an icing spatula and bench scraper for a smooth finish. Optionally, press chocolate chips onto the sides and top of the cake for extra decoration.

Final Touches

Refrigerate the cake for 30-60 minutes before slicing to help set the shape. The cake can be served at room temperature or chilled. Store any leftovers in the refrigerator for up to 5 days.

Choosing the right chocolate

Chocolate is a key ingredient in this cake, so it's important to choose the right one. The type of cocoa powder you use will have a big impact on the flavour and colour of your cake. For a deeper, darker chocolate flavour and a reddish tint to your cake, use natural cocoa powder. This is because the baking soda in the recipe reacts with the natural cocoa powder, resulting in the reddish colour. If you want to avoid this, you can use Dutch-process cocoa powder, but this will make your cake lighter in colour and taste.

When it comes to the chocolate itself, the type you use is up to you. A mix of dark and milk chocolate will give a good balance of sweetness and depth of flavour. If you want a more intense chocolate hit, go for all dark chocolate. Or, if you prefer a sweeter cake, use all milk chocolate.

The quality of the chocolate is also important. A good-quality chocolate with a high cocoa content will give a richer, more intense flavour. If you're short on time, you can use chocolate chips, but be aware that these often contain stabilisers and other additives that can affect the flavour and texture of your cake.

Finally, don't forget the espresso powder! This might seem like an unusual ingredient for a chocolate cake, but it really enhances the chocolate flavour. Your cake won't taste like coffee, but the espresso will bring out the rich, indulgent flavour of the chocolate.

Preparing the cake pans

First, gather the necessary materials: you will need two sets of cake pans in different sizes, preferably 8-inch and 6-inch pans with a depth of at least 2 inches. You will also need parchment paper, non-stick spray or butter, and a pencil.

Start by lightly spraying the bottoms and sides of each pan with non-stick spray or greasing them with butter. This will help ensure that your cakes don't stick to the pans. Then, take a sheet of parchment paper and place it over the bottom of one of the cake pans. Use a pencil to trace the outline of the pan onto the parchment paper. Cut out the circle you have traced. Repeat this process for the remaining pans.

Once you have cut out the parchment paper circles, place one in each pan, greasing the parchment paper as well. This double layer of grease and parchment paper will guarantee that your cakes release seamlessly from the pans.

Now your cake pans are prepared and ready for batter! Remember to preheat your oven before pouring in the batter and baking your cakes. Good luck with the rest of your chocolate wedding cake!

Baking the cake

To make a two-tier chocolate wedding cake, you will need to bake two cakes of different sizes. The bottom tier is usually larger and denser than the top tier. Here are the steps to bake the two tiers of your chocolate wedding cake:

Bottom Tier

For the bottom tier, you will need a 9-inch cake pan. Grease three 9-inch round cake pans with butter or non-stick spray and line them with parchment paper. Alternatively, you can use cake flour to dust the pans.

Prepare the dry ingredients by whisking together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl. Set this aside.

In a separate bowl, mix the wet ingredients: oil, eggs, vanilla extract, buttermilk, and hot coffee or water. You can use a handheld or stand mixer for this step.

Combine the dry and wet ingredients by slowly adding the wet mixture to the dry mixture. Mix until everything is well combined, and then pour the batter into your prepared pans.

Bake the cakes for around 23-26 minutes at 350°F (177°C). The cakes are done when a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely before removing them from the pans.

Top Tier

For the top tier, you will need a 6-inch cake pan. Grease three 6-inch round cake pans with butter or non-stick spray and line them with parchment paper.

Follow the same steps as for the bottom tier to prepare the batter. However, you will need to adjust the baking time. Bake the cakes for around 18-22 minutes at 350°F (177°C), or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely before removing them from the pans.

Your two-tier chocolate wedding cake is now baked and ready for the next steps: assembling and decorating!

Making the chocolate buttercream

• 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
• 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
• 1 teaspoon pure vanilla extract

Firstly, with a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Next, add the confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Then, beat on low speed for 30 seconds, and increase to high speed and beat for 1 full minute. Do not over-whip. Finally, add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (You may usually add 1 more.) Taste. Add another pinch of salt if desired.

Assembling the cake

Once your cakes are baked and cooled, you can start assembling your cake.

First, you will need to level your cakes. Use a serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. This is called "levelling" the cakes. You can discard the scraps or crumble them over the finished cake.

Next, you will need to fill and crumb coat your cakes. Place one cake layer on a cake board or serving plate. Evenly cover the top with a thin layer of frosting. Repeat this process with the remaining cake layers, stacking them on top of each other. Once you have stacked all the layers, spread a thin layer of frosting over the top and sides of the cake to seal in any crumbs. This is called a "crumb coat". Refrigerate the cake for at least 30 minutes to set the crumb coat.

Now it's time to add the final layer of frosting. Remove the cake from the refrigerator and spread the remaining frosting over the top and sides of the cake, using an icing spatula and bench scraper to get a smooth finish. If you want to add any decorations, such as chocolate chips, now is the time to do so.

Finally, you will need to assemble the two tiers. To do this, you will need to insert cake dowels into the bottom tier to support the weight of the top tier. Measure the height of the bottom cake and cut the dowels to match. Insert the dowels into the cake, spacing them evenly apart. Place a thin cake board on top of the dowels, then carefully place the top tier on the board.

And that's it! You now have a beautiful two-tier chocolate wedding cake!

Frequently asked questions