Creating Rich Chocolate Wedding Cake Icing

Chocolate wedding cakes are a decadent and unexpected treat for your guests. While vanilla is often associated with weddings, there's no reason not to serve a chocolate cake—especially if it's your favourite. You can even have a white cake on the outside with a chocolate cake revealed when you cut into it.

If you're making your own chocolate wedding cake, you'll need a rich chocolate sponge with a variety of chocolate cream fillings. You can then seal it with an icing finish and add decorations.

Choosing your chocolate cream filling

The chocolate cream filling you choose for your wedding cake will depend on your personal preference, the flavour profile you want to create, and any dietary requirements you or your guests may have.

Chocolate cream fillings

Firstly, you will need to decide on the type of chocolate cream filling you would like. Some popular options include:

• Chocolate buttercream: a rich and creamy option that can be used as a filling or icing.
• Chocolate patisserie cream: a silky and smooth cream that is perfect for a lighter filling.
• Chocolate chantilly cream: a delicate and fluffy option that will melt in your mouth.
• Chocolate fudge cream: a thick and indulgent choice for a more decadent filling.
• Chocolate orange cream: a zesty and refreshing option that adds a unique twist to your cake.
• Double chocolate cream: an intense and rich chocolate experience for the ultimate chocolate lovers.

Additional flavours

Once you have chosen your base chocolate cream, you can consider adding additional flavours to further customise your filling. Some popular combinations include:

• Chocolate-orange cream: a vibrant and tangy option that complements the richness of the chocolate.
• Nutella double chocolate cream: a sweet and nutty twist on the classic chocolate cream.
• Raspberry chocolate cream: a fruity and refreshing addition that creates a well-rounded flavour profile.
• Hazelnut chocolate cream: a creamy and crunchy option that adds texture and depth to your filling.
• Lavender chocolate cream: a subtle and elegant floral note that elevates the chocolate flavour.

When choosing your chocolate cream filling, consider the overall flavour and aesthetic you want to achieve for your wedding cake. Be sure to consider the type of chocolate you are using, as well as any additional flavours or decorations you plan to include. Ultimately, select the filling that you and your partner love and that reflects your unique style and taste!

Adding buttercream

Choosing Your Buttercream

Buttercream is a type of frosting made by creaming butter with sugar and other flavourings. There are several types of buttercream that you can use on your chocolate wedding cake, each with a slightly different taste and texture. Some popular options include:

• Chocolate buttercream: This is a great option if you want a rich and indulgent chocolate flavour throughout your cake.
• Vanilla buttercream: A classic choice that can add a subtle sweetness to your chocolate cake.
• Flavoured buttercream: You can also get creative and add other flavours to your buttercream, such as raspberry, hazelnut, matcha, coffee, mint, or lavender.

Making Your Buttercream

To make buttercream, you will need butter, icing sugar, and a flavour extract (such as vanilla). The basic method involves beating softened butter until it is light and fluffy, then gradually adding the icing sugar and flavouring until everything is combined and smooth. You can adjust the consistency of your buttercream by adding a small amount of milk to loosen it or extra sugar to thicken it.

Applying the Buttercream

Once your cake layers have cooled, you can start assembling your cake with buttercream. Here are some tips for applying the buttercream:

• Use a spatula or piping bag to spread a layer of buttercream onto each cake layer, creating a smooth and even surface.
• If you are filling your cake, add a dam of buttercream around the edge of each layer to hold in the filling.
• Stack your cake layers on top of each other, adding a thin coat of buttercream between each layer to hold them together.
• Use buttercream to secure your cake to a thin cardboard cake board, which will make it easier to transport and display.
• For a semi-naked cake, apply a thin coat of buttercream to the outside of the cake, revealing hints of the cake layers beneath.
• For a fully iced cake, use a palette knife to apply a thicker coat of buttercream, creating a smooth and even finish.
• You can also create textured buttercream by using a spatula to add swirls or peaks to the surface of your cake.

Baking the cake

To bake a chocolate wedding cake, you'll need to decide on the number of tiers you want. This will determine the number of cakes you need to bake. For a three-tiered cake, you'll need to bake three cakes of different sizes. Once you've decided on the number of tiers, you can start preparing your ingredients and oven.

Preheat your oven to 160°C (140°C for a fan oven or gas mark 3). Grease and line your cake tin(s). For a three-tiered cake, you will need three cake tins of different sizes: a 6-inch, a 9-inch, and a 12-inch tin. If you are baking a single-tier cake, a 30cm deep-round cake tin will do.

Now, it's time to prepare the batter. In a medium saucepan, melt butter and chocolate over low heat, stirring until smooth. You will need 650g of unsalted butter and 650g of plain chocolate. Once melted, stir in two teaspoons of strong coffee and a teaspoon of vanilla. In a separate bowl, sift and combine flour, baking powder, and bicarbonate of soda. You will need 950g of light soft brown sugar and 284ml of soured cream. Beat the eggs and soured cream together, and then pour this mixture into the flour mixture. Finally, pour in the melted chocolate mixture and stir until you have a thick, even batter.

Pour the batter into your prepared tin(s) and bake in the oven. For a single-tier cake, bake for about 2 and a half hours. Do not open the oven door before this time is up, as it may cause the cake to sink. For a three-tiered cake, the bake times will vary depending on the size of the tin. The 6-inch cake will take approximately 30-35 minutes, the 9-inch cake will take 45-50 minutes, and the 12-inch cake will take about 70-75 minutes.

Once the cakes are baked, leave them to cool completely in the tin(s). You can then fill and decorate your cake with your chosen icing or buttercream.

Decorating the cake

The final step in making your chocolate wedding cake is decorating it. There are endless ways to decorate a chocolate wedding cake, and you can tailor it to your preferences and wedding theme. Here are some ideas to get you started:

• Flowers: Fresh flowers, such as roses, cherry blossoms, or wildflowers, can add a romantic and elegant touch to your cake. You can also use sugar flowers or pressed flowers for a unique look.
• Fruits: Blackberries, figs, strawberries, and raspberries are perfect for topping a chocolate cake. They add a pop of colour and complement the chocolate flavour.
• Drizzle: Consider a chocolate or caramel drizzle for a decadent touch. You can also add a drip of gold or silver foil for a luxurious finish.
• Buttercream: Textured or piped buttercream can give your cake a rustic or vintage feel. You can also add a smooth buttercream finish for a unique twist on a rustic design.
• Macaroons: If you want to add even more sweetness to your cake, consider topping it with pretty pastel macaroons.
• Gold details: Gold wiring, gold leaf, or gold foil can add a touch of glamour to your cake.
• Greenery: Adding greenery, such as eucalyptus or succulents, can give your cake a fresh and natural look, especially if paired with a wooden cake topper.
• Sprinkles: Rainbow sprinkles or gold sprinkles can add a pop of colour and a festive touch to your cake.
• Fondant: If you want a smooth and crisp finish to your cake, you can use fondant. You can even add a marble effect or sugar flowers for a unique design.
• Personalised message: Write a personalised message or your new titles on top of the cake.
• Nuts: Crushed pistachios or other nuts can bring a salty crunch to your cake.
• Double chocolate: For an extra indulgent cake, consider adding shards of chocolate or chocolate truffles on top.
• White chocolate: Using white chocolate in your cake or as a topping can add a dose of sweetness and a unique twist.

Assembling the tiers

Once your cakes are baked and cooled, carefully slice them into three layers. Sandwich them together with a layer of vanilla buttercream. Place a small amount of buttercream on a thin cardboard cake board and secure the cake on top.

To assemble the tiers, insert four or more dowels into the centre of each cake, ensuring they are evenly spaced to distribute the weight. Mark the dowels where they reach the top of the cake, then remove and cut them to the depth of the cake. Reinsert the dowels into the holes.

When you are ready to stack the cakes, place the 8” cake in the centre on top of the 12” cake, ensuring that the dowels are supporting the weight. Then, stack the 6” cake on top of the 8” cake.

Dust the sponges with icing sugar for a finishing touch and decorate as you wish with fresh flowers, berries, fruit, or a wedding cake topper.

Frequently asked questions