Recipe: Chocolate Lovers Wedding Cake (with raspberry filling and white chocolate buttercream)

CHOCOLATE LOVERS WEDDING CAKE
Source: Chocolatier magazine
Servings: 100

FOR THE CAKE LAYERS:
4 cups flour
1 Tablespoon plus 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups unsalted butter, softened
2 1/2 cups white granulated sugar, divided use
1 teaspoon vanilla
1 1/3 cups milk, room temperature
8 large egg whites, room temperature (reserve yolks for filling)
8 ounces bittersweet chocolate, chopped into 1/4-inch chips
FOR THE RASPBERRY FILLING:
18 large egg yolks, including those reserved from cake layers
1 1/2 cups sugar
1 3/4 cups half and half
1 tablespoon vanilla
7 packages (10 ounces each) frozen raspberries in light syrup, thawed and drained
2 tablespoons Chambord liqueur, divided use
3 pounds butter, softened
FOR THE SUGAR SYRUP:
3 cups water
1 1/2 cups sugar
FOR THE MILK CHOCOLATE PLASTIC ROSES:
8 ounces milk chocolate, finely chopped
1/4 cup corn syrup
FOR THE WHITE CHOCOLATE BUTTERCREAM:
3 cups white granulated sugar, divided use
1/2 cup cornstarch
3 cups heavy (whipping) cream
1 pound white chocolate
2 tablespoons vanilla
4 pounds butter, softened
FOR ASSEMBLY:
3 1/2 cups seedless raspberry preserves

DAY 1

MAKE THE CAKE LAYERS:
You will need four times the amount of the cake layer ingredients to make this four-tiered cake. The following batter must be made four times to make two 6", two 8", two 10" and two 12" cake layers:

1. Position two racks racks int he top and bottom thirds of the oven and preheat to 325 degrees. Lightly butter the bottom and sides of one 6x2", one 8x2", and one 10x2 inch round cake pans. Line the bottom of each pan with a circle of baking parchment or waxed paper. Dust the sides of the pans with flour and tap out the excess.

2. In a large bowl, stir together the flour, baking powder and salt.

3. In a 5-quart bowl of a heavy-duty-electric mixer, fitted with th paddle attachment and set at medium speed, cream the butter for 30 seconds, or until light. Gradually add 2 1/4 cups of the sugar and continue beating for 4 minutes, or until the mixture is light and fluffy. Beat in the vanilla. At low speed, one-fourth at a time, add the flour mixture and milk together, scraping down the sides of the bowl after each addition. Mix for about 30 seconds until the batter is smooth and well blended. Remove the bowl from the mixer.

4. In a large grease-free bowl of an electric mixer, beat the egg whites at low speed until they start to foam. Gradually increase the speed to medium-high and continue beating until the whites start to form soft peaks. One tablespoon at a time, add the remaining 1/4 cup of sugar and continue beating until the whites form stiff, shiny peaks.

5. Lighten the cake batter by folding in one-fourth of the beaten egg whites. Gently fold in the remaining whites, one-fourth at a time. Carefully fold in the chocolate chunks. Transfer the batter to the prepared cake pans; filling each pan a little more than half full. Using a spatula, spread the batter evenly. Bake the 6" cake layer for 45 -50 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Halfway through baking, switch the positions of the cake pans for even browning. Bake the 8" and 10" cake layers for 50 -55 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans set on wire racks for 15 minutes. Run a knife around the edges of the layers to loosen and invert them onto a rack. Carefully peel off the papers and invert the layers again so that they are right side up and cool completely. Wrap the cake layers in plastic and let them sit at room temperature overnight.

6. Prepare a 12x2" round cake pan as directed in step 1. Make the cake batter using the same procedure as above. Bake this layer at 325 degrees for 55 to 60 minutes, or until tested for doneness. Cool in the same manner as the other cake layers. Wrap the layer in plastic and let sit overnight at room temp.

7. Make a second batch of 6", 8", and 10" cakes. Prepare the cake pans as directed in step 1. Make the cake batter using the same procedure as above. Bake these layers as directed in step 5. Cool in the same manner as the other cake layers. Wrap the cake layers in plastic and let sit overnight at room temp.

8. Make a second 12" cake layer. Prepare the 12" cake pan as directed in step 1. Make the cake batter using the same procedure as above. Bake this layer at 325 degrees for 55 to 60 minutes, or until tested for doneness. Cool in the same manner as the other cake layers. Wrap the cake layer in plastic and let sit overnight at room temp.

MAKE THE RASPBERRY FILLING:
9. In a large bowl, whisk together the egg yolks and sugar until creamy. In a large saucepan, bring the half and half to a gentle boil over medium heat. Remove the saucepan from the heat. Gradually stir 1 cup of the hot half and half into the egg yolk mixture until well blended. Pour this mixture back into the pan of half and half. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 2 to 3 minutes, or until the custard has thickened enough to coat the back of the spoon. Do not let the custard come to a boil. Immediately strain the custard into a bowl. Place the bowl over a bowl of ice til cool. Remove the bowl from the ice and stir in the vanilla extract. Cover the bowl with plastic wrap and refrigerate overnight.

10. In a food processor, puree the raspberries. Strain, cover and refrigerate.

MAKE THE SUGAR SYRUP:
11. In a large saucepan, combine the water and sugar. Stir over medium heat until the sugar dissolves. Bring the syrup to a gentle boil. Pour into a medium bowl, cool and cover.

MAKE THE MILK CHOCOLATE PLASTIC ROSES:
12. In the top of a double boiler, set over 125 degree water, melt the chocolate. (The water should touch the bottom part of the double boiler.) Stir the chocolate constantly until smooth. Remove the pan from the heat and transfer the chocolate to a bowl and cool 10 to 15 minutes, until tepid.

13. Stir in the corn syrup and mix for 20 seconds, until the mixture thickens and starts to lose its shine. Wrap in plastic and let stand at room temp. overnight.

DAY 2

FINISH THE RASPBERRY FILLING:
14. Remove the custard and the raspberry puree from the refrigerator. Pour half the custard (about 1 3/4 cups) into a 5 quart bowl of a heavy-duty electric mixer. Beat at medium-high speed for 5 to 7 minutes, or until the custard forms a thick ribbon when the beaters are lifted. Reduce the speed to medium and slowly beat in 1 cup plus 2 tablespoons of the raspberry puree. One tablespoon at a time, add 1 1/2 pounds of the butter, beating after each addition until each piece is incorporated and the mixture is very fluffy and smooth. Beat in 1 tablespoon of the Chambord. (If the texture of the filling appears separated, heat the outside of the bowl by placing it over a saucepan of hot water for 1 minute, or until hot. Return the bowl to the electric mixer and continue beating the filling at medium speed for 30 - 60 seconds, or until smooth. The warmth of the bowl will heat the filling just enough o emulsify it.) Transfer the filling to a large mixing bowl.

15. Prepare a second batch of the raspberry filling, using the remaining custard, raspberry puree, butter and Chambord and add to the first batch of filling.

ASSEMBLE THE CAKE LAYERS:
16. Using a long serrated knife, trim each cake so that the tops are level. Horizontally slice each cake into two layers of equal thickness. Spread a small dab of raspberry preserves in the center of a 5 1/2" cardboard circle and set the bottom layer of a 6" cake on top. Using a pastry brush, brush the layer with sugar syrup. Coat the soaked layer with 1 tablespoon of raspberry preserves and spread with 1/2 cup of the raspberry filling. Place the second 6" cake layer on top of the filling, brush with sugar syrup, coat with raspberry preserves and spread with 1/2 cup of the filling. Place the third 6" cake layer on top of the filling, brush with sugar syrup, coat the layer with raspberry preserves and spread with 1/2 cup of the filling. Brush the bottom of the fourth layer with the sugar syrup. Invert the cake layer and place it soaked-side down against the filling. Press the layer gently into place. Place the bottom layer of an 8" cake on a 7 1/2 inch cardboard circle. Assemble the tier in the same manner with the sugar syrup, using 1/4 cup of the raspberry preserves and 1 cup of the raspberry filling for each layer. Place the bottom layer of a 10" cake on a 9 1/2 " cardboard circle. Assemble the tier in the same manner with the sugar syrup, using 1/3 cup of raspberry preserves and 1 1/2 cups of raspberry filling for each layer. Place the bottom of a 12" cake layer on an 11 1/2" cardboard circle. Assemble the tier in the same manner with the sugar syrup, using 1/2 cup of the raspberry filling for each layer. Refrigerate the cakes for 1 hour, or until the filling is firm.

MAKE THE WHITE CHOCOLATE BUTTERCREAM:
17. In a medium bowl, stir together 1/2 cup of the sugar and the cornstarch. In a large saucepan, combine the remaining sugar and the cream. Stir over medium heat until the sugar dissolves. Bring the mixture to a gentle boil and remove the pan from the heat. Gradually stir 1 cup of the hot cream mixture into the sugar/cornstarch mixture. Pour this mixture back into the pan of cream. Continue cooking over medium heat, stirring constantly for 1 minute, until the mixture thickens and comes to a boil. Remove the pan from the heat and stir in the chocolate until smooth. Transfer the chocolate mixture to a medium bowl. Set the bowl over a bowl of ice and stir the mixture for 10 minutes, or until cold. Remover the bowl from he ice. Transfer half of the chocolate mixture (about 2 1/2 cups) to the 5 quart bowl of a heavy-duty electric mixer. Beat at medium high speed for 4 minutes, or until the mixture is light colored and soft peaks start to form. Beat in 1 tablespoon of the vanilla. One tablespoon at a time, add 2 pounds of butter, beating after each addition until each piece is incorporated and the buttercream is thick and smooth. Transfer the buttercream to a large bowl.

18. Prepare a second batch of buttercream, using the remaining chocolate mixture, vanilla and butter. Combine with the first batch of buttercream.

FROST THE CAKE:
19. With a pastry brush, brush off any loose crumbs from the surface of the cakes. Place the first cake to be frosted on an inverted cake pan of an appropriate size or use a revolving cake decorating stand. Using a metal cake spatula, frost the top and then the sides of each cake with two layers of buttercream. The first (a crumb coating) should be very thin so as to seal the cake. The second layer of buttercream should be a bit thicker and applied so that it is very smooth and even. Smooth the top of each cake by holding the spatula at a slight angle, sweeping it from the he edge of the cake inward. Refrigerate the cake layers for 30 minutes or until the frosting us firm. Keep the leftover frosting in a cool place and use to decorate the cake.

TIER THE CAKES:
20. Place the 12" cake on a 14" serving plate. Trace a 9 1/2" circle on top of the cake, making sure that he circle is centered. Insert ten plastic straws, evenly spaced around the circumference of the circle. Insert a straw into the center of the circle. Cut the straws so that they are even with the surface of the cake. (The straws will support the weight of the tiered cake). Place a small dab of frosting on top of the cake in the center of the circle. Place the 10" layer over the traced circle and press gently. Repeat the above procedure with the 10" layer using nine straws. Repeat with the 8" layer using seven straws and top with the 6" cake. Refrigerate until you are ready to decorate.

PIPE THE DECORATIONS ON THE CAKE:
21. Using a pastry bag fitted with a #104 rose tip, pipe ruffles along the edges of each cake tier. Using a pastry bag fitted with a #18 star tip, pipe evenly spaced curls on the top edge and on the sides of each layer. Using a pastry bag fitted with a #101 rose tip, pipe buds in between each curl. Using a pastry bag fitted with a #65S leaf tip, pipe leaves around each bud. Using a pastry bag fitted with a #5 plain tip, pipe the fleur-de-lis and the large dots. Using a pastry bag fitted with a #2 plain tip, pipe the filigreee and the small dots. Refrigerate the cake.

MAKE THE MILK CHOCOLATE PLASTIC ROSES:
22. Pinch off three small pieces of the milk chocolate plastic and form into 1" balls. Form each into a cone.

23. Using a rolling pin, roll the remaining chocolate plastic into a 1/16 inch thick circle. Using the base of a #4 pastry tip, cut out fifteen 1" circles that will become the rose petals. Leaving the bottom edge of each petal thick, roll out the tops of the circles to thin and elongate them making them more petal shaped. If the chocolate plastic becomes too soft, let it stand a few minutes to firm up.

24. Starting at the top of one of the cones, begin wrapping the thick end of one of the petals around the cone, overlapping and adding eight more petals around the cone until you reach the bottom. Make two rose buds using the remaining two cones and petals. Form the rose buds using three petals per flower.

DECORATE THE CAKE:
25. Using buttercream, secure marzipan roses to the top of the cake. Insert sprigs of baby's breath. With the buttercream, secure the chocolate roses to the cake.

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Hi Janice,

I'm not sure if this is the recipe you're looking for - the cake is chocolate.

Happy Baking!

Betsy