Creating A Chocolate Flake Wedding Cake Masterpiece

A wedding cake is a centrepiece at any wedding, and a chocolate wedding cake is a delicious twist on the traditional vanilla cake. This guide will take you through how to make a chocolate flake wedding cake, from the baking process to assembling and decorating the cake.

Choosing the right chocolate

The type of chocolate you choose for your wedding cake is important, as it will affect the taste, texture, and appearance of the cake. Here are some factors to consider when choosing the right chocolate:

Type of Chocolate

The most common types of chocolate used in baking are baking chocolate (also called bitter or unsweetened chocolate), bittersweet chocolate, semisweet chocolate, sweet chocolate, milk chocolate, and white chocolate. Each type has a different cocoa butter, cocoa powder, and sugar ratio, resulting in varying flavours and textures.

Flavour and Taste

Baking chocolate is the purest form, made from 100% cacao with no added sugar, resulting in a very bitter taste. Bittersweet chocolate has a strong chocolate flavour and contains at least 35% chocolate liquor, with some premium brands offering 70% or more cocoa butter and solids. Semisweet chocolate is similar but has a higher sugar content, resulting in a less bitter taste. Sweet and milk chocolate have higher sugar content and a milder chocolate taste, with milk chocolate also providing a smooth and creamy texture due to its milk solids. White chocolate, which does not contain chocolate solids, is very sweet, creamy, and rich.

Function

Consider the function of the chocolate in your recipe. If it is for melting and molding, couverture is a good option due to its high gloss and ease of melting. If you are making a vegan cake, dark chocolate is suitable as it contains no milk solids. Cocoa powder is best for baking and drinking, and cocoa nibs can add crunch to cookies and dessert garnishes.

Recipe Instructions and Personal Preference

Always refer to the recipe instructions for the type of chocolate recommended. If the recipe offers flexibility, consider your personal taste preferences. For a stronger chocolate taste, choose bittersweet or unsweetened chocolate. For a milder, sweeter taste, opt for semisweet or milk chocolate.

Cacao Percentage

The higher the cacao percentage, the stronger the chocolate taste will be. If you want a more intense chocolate flavour, choose a chocolate with a higher cacao percentage.

Preparing the cake pans

First, you will need to decide on the size of your cake pans. The size you choose will depend on the desired height and number of layers in your cake. Common sizes include 6-inch, 8-inch, and 10-inch pans, which can be used to create cakes of varying heights. For a taller cake, you can use a 3-inch-high pan, and for a shorter cake, a 2-inch-high pan will suffice. If you are making a multi-tiered cake, you will need multiple pans of different sizes.

Once you have selected the appropriate cake pans, it's time to prepare them for baking. Start by greasing the pans with butter or a non-stick spray. This will ensure that your cake doesn't stick to the pan and will help with the release of the cake later. Next, line the bottom of each pan with parchment paper, cut to fit the size of the pan. This will further ensure that your cake doesn't stick and will make it easier to remove once baked.

If you are using a non-stick pan, you can stop at this step. However, if you want to add an extra layer of protection to ensure your cake doesn't stick, you can dust the pans with a small amount of flour after greasing and lining them. Use a fine-mesh strainer to lightly coat the bottom and sides of the pan with flour, tapping out any excess. Alternatively, you can use cocoa powder instead of flour, especially if you want to avoid any white residue on your cake.

For an extra-tall cake, you may need to add an extension to your cake pan. This can be done by lining the inside of the pan with parchment paper that extends beyond the height of the pan. Simply cut a strip of parchment paper that is taller than the pan and place it inside, smoothing it out to fit neatly. This will give you extra height for your cake batter to rise.

If you are concerned about your cake doming or rising too much in the centre, you can use cake strips or make your own by using aluminium foil and damp paper towels. Wrap the foil around the sides of the pan, and encase the damp paper towels within the foil. This will help to insulate the pan and prevent the sides from overheating, resulting in a more even rise.

By following these steps, you will have well-prepared cake pans that are ready for your chocolate flake wedding cake batter. Remember to adjust the baking time accordingly, depending on the size and height of your pans, and always do a toothpick test to check if your cake is done.

Combining the mixtures

Now that you have your dry and wet mixtures ready, it's time to combine them and create the batter for your chocolate flake wedding cake! Here is a step-by-step guide to help you through the process:

• Start by reducing the speed of your stand mixer to low. Adding the dry mixture to the wet mixture slowly, mix until they are just combined. Be careful not to overmix at this stage.
• For an even distribution of flavours and a balanced batter, add the dry mixture in four parts.
• Alternating with the dry mixture, add the cocoa mixture in three parts. The cocoa mixture does not need to be completely cooled before adding it to the batter.
• Continue mixing until each addition is incorporated before adding the next. Scrape the sides of the bowl as needed to ensure all ingredients are combined evenly.
• If you are adding any additional ingredients, such as chocolate chips or nuts, do so now and gently fold them into the batter.
• Once everything is combined, your cake batter is ready!

Remember, the key to successful combining is to add the mixtures in parts and mix slowly, scraping the sides of the bowl as you go. This ensures that all the ingredients are evenly distributed and your batter is consistent.

Now that your batter is ready, you can divide it into your prepared pans and get them into the oven!

Baking the cake

To bake a chocolate flake wedding cake, you'll need to prepare the oven and cake pans, make the batter, bake the cake, and allow it to cool. Here's a detailed guide:

First, preheat your oven to 350°F/175°C/180°C (depending on your recipe). Grease and line two 8-inch round cake pans with non-stick spray, parchment paper, or butter. You can also dust the pans with a little flour to ensure the cake releases easily after baking.

For the batter, you'll need dry ingredients and wet ingredients. Combine the dry ingredients in one bowl and the wet ingredients in another. The dry ingredients typically include flour, sugar, cocoa powder, baking soda or baking powder, and salt. The wet ingredients usually include buttermilk, hot water or coffee, oil or butter, eggs, and vanilla extract. You may also add ingredients like yogurt, pudding mix, or orange juice for extra flavour and moisture.

Mix the dry and wet ingredients together gradually, either by hand or using a stand mixer at low speed, until they are well combined. Be careful not to overmix. For an extra indulgent touch, you can also add chocolate chips to the batter.

Once your batter is ready, carefully divide it equally between the two prepared pans. Tap the pans gently on the counter to remove any air bubbles, and smooth the surfaces.

Place the pans in the preheated oven and bake for approximately 30-35 minutes for a standard chocolate wedding cake, or 45-50 minutes for a chocolate fudge cake. The cake is done when a toothpick or skewer inserted into the centre comes out clean, or with just a few crumbs, but no wet batter.

When the cake is done, remove it from the oven and let it cool in the pans for about 10 minutes before turning it out onto wire racks to cool completely. This step is crucial to ensure the cake sets properly and doesn't crumble when handled.

If you're not using the cake right away, you can wrap it well in plastic wrap and aluminium foil and store it in the freezer. When you're ready to use it, thaw it by transferring it to the refrigerator a day before decorating and serving.

Making the frosting

The frosting is what brings the cake together, and it is important to get it right. For a chocolate wedding cake, you can go with a buttercream frosting, a chocolate fudge, or a ganache.

For a buttercream frosting, you will need butter, shortening, powdered sugar, milk, vanilla extract, and salt. Place the butter and shortening in the bowl of a stand mixer and mix on medium-high for about 5 minutes. Then, add the powdered sugar, 2 cups at a time, and mix on slow until all the sugar is incorporated. In a separate bowl, mix the milk, vanilla extract, and salt. With the mixer turned off, add this mixture to the icing. Turn the mixer to slow and mix until incorporated, then turn to high and allow to run for 5 minutes. If you want a thinner consistency, simply add milk, 1 tablespoon at a time, and mix for 1 minute.

For a chocolate fudge frosting, you will need butter, cocoa powder, powdered sugar, milk, and vanilla extract. Start by creaming the butter until it is smooth and creamy. Then, add the cocoa powder and mix until combined. Gradually add the powdered sugar, alternating with milk, and mix until you reach your desired consistency. Finally, add the vanilla extract and mix until combined.

To make a ganache, heat some heavy cream and corn syrup in a saucepan over medium-low heat until it begins to steam. Meanwhile, place chopped chocolate or chocolate chips in a heatproof bowl. Once the cream is ready, pour it over the chocolate and stir until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool slightly and thicken before using.

Once your frosting is ready, it's time to assemble the cake. Start by placing one layer of the cake on a cake stand or serving plate. Spread a layer of frosting on top, then place the second layer of cake on top. Repeat this process until all the layers are stacked. Use the remaining frosting to cover the entire cake, smoothing it out with an offset spatula. Finally, use a chocolate flake bar and sprinkle it on top of the cake for decoration.

Frequently asked questions