After spending what seemed like weeks searching out a bakery for the pinnacle of a Marriage Celebration [it was really only 3 days ... but seemed like forever], you can only imagine my dismay when discovering that fancy cakes are affordable, at only $35 ... while adding the word "Wedding" to that same cake description will tag on another $65 to the price tag.


<sigh>


So, in the Grand Scheme of keeping this entire event DIY and keeping it within a relatively small budget, I decided to search out a recipe along the same lines as what the bakery had suggested.


On Epicurious.com, I found an incredible recipe for a dark chocolate wedding cake with chocolate orange ganache and orange buttercream.


Perfect.


The directions were easy to follow.


Even better!


A few ingredient substitutions to make this healthier and we were good to go ... all told, maybe $50 total for the organic ingredients, cake pans, and decorations ... not too shabby!

Dark Chocolate Wedding Cake with Chocolate Orange Ganache and Orange Buttercream

Gourmet Magazine  | September 1996

yield: Serves about 30 (including top tier) 

For cake layers:

• 13/4 cups unsweetened, organic cocoa powder (not Dutch-process)
• 13/4 cups boiling water
• 4 ounces fine-quality, organic, bittersweet chocolate (not unsweetened), chopped
• one 8-ounce container organic sour cream
• 1 tablespoon plus 1 teaspoon Madagascar vanilla extract
• 3 cups stone ground, rice flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon sea salt
• 3 3/4 sticks (1 3/4 cups plus 2 tablespoons) unsalted butter, softened
• 1 3/4 cups organic, raw sugar
• 3/4 cup firmly packed, organic light brown sugar
• 5 large eggs (fresh tastes better if you can get them)

For ganache:

• 1 cup organic, heavy whipping cream
• 8 ounces fine-quality, organic, bittersweet chocolate (not unsweetened), chopped
• 2 tablespoons organic, unsalted butter, softened
• 2 teaspoons freshly grated orange zest
• 1 tablespoon Grand Marnier, or other orange-flavored liqueur

For assembly:

• one 8-inch cardboard round*
• one 6-inch cardboard round*
• three 8-inch plastic straws (skewers work well, too)

For orange curd:

• 5 large egg yolks
• 1/4 cup organic sugar
• 1/2 cup fresh orange juice
• 1/2 stick (1/4 cup) organic, unsalted butter, softened
• 1 1/2 teaspoons fresh lemon juice

For buttercream:

• 1 1/4 cups organic sugar
• 1/2 cup water
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 6 1/2 sticks (3 1/4 cups) organic, unsalted butter, cut into pieces and softened to cool room temperature
• 1/2 teaspoon salt
• 2 tablespoons freshly grated orange zest
• Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.

• Decoration: fraises des bois (wild strawberries)** and small roses with some leaves attached (both fruit and flowers must be nontoxic and pesticide-free) ... I used decorator's frosting, frosting roses, cake paint, and cake jewels (shown in a separate posting)

• *available at specialty cookware shops

preparation

Make cake layers:
Preheat oven to 350° F. and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.  Gather ingredients in a central location for ease in preparing.

  * I used Wilton's cake pan prep ... it's oil & flour in a convenient squeeze bottle *

 

* These pictures show the gathering of ingredients and prep work done beforehand ... makes it a little bit easier when putting it all together.  As you can see, I substituted organic ingredients where ever I could.  We used large, farm fresh eggs ... the thicker shells made it easier to separate the whites from the yolks for the buttercream & ganache.  The only thing I would change in the future is to use coconut oil in lieu of all the butter for the cake batter ... makes for a moister cake.

Put cocoa powder in a bowl and whisk in boiling water in a stream until smooth. Stir in chopped chocolate and let stand 5 minutes. Stir mixture until smooth and chocolate is melted and cool mixture. Whisk in sour cream and vanilla.

Into a bowl sift together flour, baking soda, and salt. In large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition and scraping down side of bowl. 

Reduce speed to low and add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and beating until batter is combined well.

Pour 2 cups batter into each 7-inch pan and smooth tops. Divide remaining batter between 9-inch pans (about 33/4 cups each) and smooth tops. In middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack, putting 7-inch layers in front part of oven. Bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes, or until a tester comes out with crumbs adhering. Run a thin knife around edges of pans and invert cakes onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 days ahead and kept at cool room temperature, wrapped well in plastic wrap, or 2 weeks ahead and frozen, wrapped well in plastic wrap and foil. Defrost cake layers (without unwrapping) at room temperature.

Make ganache:


Instead of Cointreau, we decided to use Grand Marnier.  You can use any flavored liqueur you wish.  Blackberry liqueur would be good, too ... or raspberry.  If you switch flavors, you may wish to leave out the orange zest  =)

In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.

In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).

Make orange curd:

In a small heavy saucepan whisk together yolks and sugar and whisk in orange juice, butter, and a pinch salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point, 5 to 7 minutes (do not let boil), and strain through a fine sieve into a bowl. If you use pulp free orange juice, you don't have to strain this through a sieve.  Whisk in lemon juice and cool curd, its surface covered with plastic wrap. Chill orange curd, covered, until cold, at least 4 hours, and up to 2 days.

Make buttercream:

In a heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it registers 248° F. on a candy thermometer.  The photo on the left shows a wonderfully boiling sugar/water mix.  To my dismay, I discovered that the sugar mixture can very quickly heat up from 212° F to over 400° F ... in less time than it takes to answer the front door.  The photo on the right shows what happens if you're not paying attention to the boiling sugar.  If this happens to you, DO NOT pour the mess down any sort of drain ... not even your toilet ... it will solidify INSTANTLY ... requiring the aid of a plumber's wrench to clear the mess.

While syrup is boiling, in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid beaters and side of bowl). Beat mixture at medium speed until completely cool, 15 to 20 minutes. 
Beat in butter, 1 piece at a time, and beat until thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in orange curd, salt, and zest until smooth.


Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container. Bring buttercream completely to room temperature (this may take several hours if frozen) and beat before using. (If buttercream is too cold when beaten it will not be glossy and smooth.) Makes about 8 cups.

Assemble cake:
Put one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache. Top with remaining 9-inch layer and gently press layers together to form an even tier. Put one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner.

Frost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier. Chill both tiers until buttercream is firm.

Cut straws in half and insert 1 straw piece all the way into center of 9-inch tier. Trim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. Center 7-inch tier (still on cardboard) on top of 9-inch tier. Fill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter. Chill cake at least 6 hours and up to 1 day.

Arrange fraises des bois and roses decoratively on top and around sides of cake. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serves about 30 (including top tier).

We used painted, pre-shaped frosting roses that we spray-painted gold with candy glitter around the two layers.  Cake wires, beaded charms, chandelier crystals, and quartz crystals to decorate our cake.  You are only limited by your imagination for decorations ... so open the box of creativity and dive in ... this is YOUR DAY ... make it special!

Recipe courteous of Epicurious.  Photos courtesy of me ... 'cuz the recipe didn't have any of their own so I could see what the hell this was supposed to look like while I was making it  =)

Putting the wedding together ... that will be in the next few posts.


Bon Apetit!