Been asked to do a chocolate tier wedding cake ( 4 tiers) in buttercream. I guess I am nervous about the chocolate because I have only done 3 other wedding cakes and they have all been WASC. I do prefer a scratch cake but it a doctored one will hold up better I will do that. So what's your personal opinion ladies and gentlemen? I want good flavour and something that will hold.
( I tried doing a sculpted chocolate cake once for myself and found the moist chocolate didn't work... that's why I need a few others opinions.)
I am also going to check out that support system everyone talks about. Think it's time to invest in it.
I will appreciate some suggestions on chocolate recipes. ( would a chocolate sponge hold up??)
thanks for everyone's ideas in all the blogs I've read
I think the general consensus on this site is that the recipe on the back of the Hershey's can of cocoa powder (I believe that's where it is found) is the one to go for. You can make some substitutions, I believe some people use hot coffee instead of hot water and others use sour cream instead of milk.
I haven't actually tried the recipe as I like mud cakes, they actually taste like chocolate
The density of the cake doesn't affect the stacking of it, it's all in the support. If you have a good support system in place you can pretty much stack any cake.
i am familiar with that recipe... thanks I never thought to try that. I have to ask as I keep reading about these mud cakes... what is it. I live in Canada and am not familiar with that recipe. Do you think a mud cake would make a great chocolate wedding cake? thanks for advice
This is also a go to chocolate recipe for c/cers. It is delicious. I use the ganache for filling and then make chocolate smbc for frosting. So good.
Mud cakes are dense chocolate cakes. You use real chocolate in them which gives them the yummy chocolate flavour, rather than just cocoa powder. I think it depends on the client whether they will enjoy having a mudcake as part of their wedding cake, they are more an Aussie and European cake. Maybe you could do 2 tiers mudcake and 2 tiers sponge.
For the past 5 years I've been using my chocolate version of WASC. I use:
2 boxes dark chocolate cake mix (I like Pillsbury Plus)
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 1/2 cups water
1/2 cup oil
1 Tbs vanilla
1 Tbs instant coffee
1 16 container sour cream
sift all dry ingred. together......add remaining ingred to mixing bowl and mix for 30 seconds then add dry ingred. and mix for 2 to 3 minutes. I like to bake at 325.
This works great for large tired cakes for me. I use this recipe for all my chocolate cake!!!
I've also use the chocolate version of the WASC...always turns out great.