John Myers
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3 Tier Chocolate Wedding Cake
The perfect 3 tier chocolate wedding cake recipe with a picture and simple step-by-step instructions.
Base dough cake
- 650 g Flour
- 600 g Sugar
- 600 g Butter
- 50 g Cappuccino powder
- 8 Pc. Eggs
- 1 packet Baking powder
- 250 ml Buttermilk
- 4 tbsp Vegetable oil
- 550 g Dark couverture
- 120 g Unsweetened cocoa
- 120 g Breadcrumbs
ornament
- 3 tsp Ground gelatin
- 25 g Coconut oil
- 150 ml Cane syrup
- 1500 g Powdered sugar
- 1500 g Food coloring black
- 1 Pc. Satin ribbon
- 3 Pc. Marzipan blankets
- 250 g Quittengelee
- 2 Pc. Candles
Advance information
- First of all, for information: This recipe requires 3 springform pans with a diameter of 26, 22 and 18 cm. Since I didn’t have this at the time, except for the 26, I used my saucepans. But be careful, the pots should be made entirely of metal, including the handle! A round cookie cutter is also required.
cake
- Put some of the butter aside. Melt the rest with the couverture in a water bath. Stir in the cappoccino powder and let cool down a little. The remaining ingredients together in a very! Mix in a large bowl and gradually add the chocolate mixture and mix with the hand mixer.
- Grease the baking tins or pots;) with the remaining butter and sprinkle with the breadcrumbs. Distribute the dough evenly on all 3 molds. Bake in the preheated oven at 175 ° for about an hour. With the smaller molds, test after 45 minutes whether the cake is already good, this is best done with a shish kebab skewer. Just put it in the middle.
- If the dough no longer sticks, the cake is good. At the end, let the cakes cool down and take them out of the mold. Actually, it is better to spread this recipe over 2 days. Did it in one day and was in the kitchen for a good 6 hours.
fondant
- Prepare the gelatine according to the instructions on the package. Add the syrup and heat gently until the gelatine has completely dissolved. Now add the fat and let cool down a little. Now gradually add the powdered sugar and knead into a smooth mass.
- Color part of the fondant with black food coloring. Pack the mass airtight and set aside. (Important! Otherwise it will be hard!)
Cake layering and decoration
- Straighten the cake bases so that the top is smooth. Spread the jelly evenly over the cake bases and place a marzipan blanket on top. Trim off excess edges. Build up the largest floor on a suitable plate.
- Now roll out a suitable size flat plate from the fondant (the white ones) and place this over the first base. If the fondant cracks, just moisten your fingers and smooth them out again. Put the second base on top and cover again with fondant.
- Repeat this step again for the third and smallest base. At the end, smooth the fondant again with moistened fingers on all 3 layers. Now place the black satin ribbon between the heels of the cake. Cut out as many dots as you want from the black fondand and spread them on the cake with moistened fingers.
- Finally put the candles in the top and you’re done 🙂 I made a loop from the rest of the fondant and some blue and red food coloring. Made the cake for a silver wedding anniversary. The decoration can of course be varied. Have fun!
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