One of the most intricate projects I have ever made was an all-chocolate wedding cake! No it's definitely not a healthy recipe, but once in a while for such occasion as a wedding, I whip out the sugar and flour. The second wedding cake I made in 2016 was gluten free and dairy free.
In February 2008, I made a 3-piece wedding cake composed of a 6-layer chocolate tower, a dark chocolate mousse and over a dozen chocolate fondant. It required a lot of ingredients. You don't make a wedding cake with cheap chocolate. You have to go for the delicious "chocolat de couverture" from South America.
See all recipes at the end of the post.
I started at 3pm the day before the wedding and finished 12 hours later. I have no idea how I was able to attend the wedding without falling asleep. :)
I started the whole party with the mousse as it had to refrigerate for a while before being ready to eat. I made a chocolate genoise that I baked to put on top and bottom of the mousse. Poured everything in the springform pan and put it in the refrigerator.
The next step was to make the central piece which was a 6-layers chocolate and cinnamon cake covered in a moka frosting and blueberries. The whole tower was then covered in a chocolate mirror. The cake is actually quite hard to mix as it is very very thick.
Once these cakes were mixed and baked (... and had a dead arm... ;) ), I prepared the fondant, the blueberries and the moka frosting.
Once all the cakes were done, I prepared the key ingredient in the confection of the chocolate mirror: Glaze.
The glaze is composed of a lot of sugar, a lot of glucose and a lot more sugar.
Using that amazing couverture chocolate from Cuba, I made the chocolate mirror. It is rightly named as you can see yourself in the chocolate! If you place your cake in the refrigerator after pouring the mirror on it, the reflection effect will vanish.
Quite a production I will say!
Finally, it was time to assemble the cake. It must have been passed midnight at that moment. If you do something of that magnitude, make sure to stand on some foam to avoid knee and back issues.
So much dishes and chocolate!!! :D
Here is the final result! (There was also a hypo allergenic cake added to the final set)
All and all, it was a success!!!
But just so you know, it did not make this out of the blue. I prepared for at least 6 weeks before. I baked a bunch of tests that I got my co-workers, the bride, groom and my boyfriend to taste. :)
- 2 eggs
- 60 grams of powdered sugar (icing sugar)
- 40 grams of flour
- 15ml (1 tbsp) of cocoa powder
- Preheat the oven to 200C (400F).
- In a bain-marie on medium-fire, mix the eggs and icing sugar until they double in volume. Take away from the fire and add the flour and cocoa powder.
- Pour in the mix in a 25 to 30 cm (9 to 11 in) genoise mold.
- Cook for 5 to 6 minutes.
Note: It gives a nice result, but it is fairly small. You may need to double or triple the recipe based on the size of the mousse you want to make.
- 100 grams of dark chocolate (See Cacao Barry)
- 20 grams of butter
- 35 grams of 35% cooking cream
- 2 egg yolks
- 100 grams of egg white
- 15 grams of powdered sugar (icing sugar)
- Beat the egg white into very firm snow. Progressively add the icing sugar while whisking.
- On low fire, melt the chocolate with the butter. Stir-in the cream then add the egg yolks.
- Add the egg white and mix.
- Pour in the mousse in the cake mold and let it set for 2 hours in the refrigerator.
Note: Delicious, perfect and very intense taste.
- 4 egg whites
- 1/4 cup of sugar
- 1/4 cup of butter
- 1 cup of brown sugar
- 4 egg yolks
- 4 oz of melted chocolate (125 grams)
- 1 tbsp of coffee
- 2 tsp of vanilla extract
- 2 1/4 cups of flour
- 2 tsp of baking soda
- 2 tsp of baking powder
- 1 tsp of cinnamon
- 1/2 tsp of salt
- 1 1/2 cup of buttermilk (or 250ml of milk and 10ml of vinegar)
- Preheat the oven at 180C (350F).
- At medium speed, beat the egg whites in snow until they form soft peaks. Progressively add the sugar while whisking at high speed between each addition. Beat until the egg whites become silky and firm. Set aside.
- Mix the butter and brown sugar. Add the egg yolks, the melted chocolate, the coffee and the vanilla.
- Sift together the flour, baking soda, baking powder, cinnamon and salt. Incorporate to the previous mix while alternating with the buttermilk.
- Incorporate the egg whites while delicately folding.
- Split the mix in two 23cm (9in) cake mold covered with a wax paper disk.
- Bake the cakes for 35 to 40 minutes or until a tooth-pick comes out clean.
- Unmold on a grid and let it cool down.
Fondant au Chocolat (Chocolate Fondant)
- 2 eggs
- 1 pinch of salt
- 100 grams of sugar (About 1/2 cup - 125ml)
- 150 grams of chocolate (High quality for best results: See Cacao Barry)
- 30 ml (2 tbsp) of water
- 60 grams of flour (about 1-2 cup - 125ml)
- 15cl of fresh whipped cream
- Preheat the oven to 180C (350F).
- Melt the chocolate and mix in all the ingredients.
- Pour in the mix in cupcake molds.
- Bake for 15 to 20 minutes.
- 500 grams of water (450ml or 1 3/4 cup)
- 20 grams of pectin (you can use ALSA, CERTO, Vitpris or any other jam pectin)
- 125 gr of sugar (3/4 cup)
- 400 grams of sugar (2 cups)
- 33 grams of glucose (Clear corn syrup works perfectly well)
- Warm up the water to 50C (120F).
- In a bowl, mix the pectin and the 125 grams of sugar then progressively whisk it in the warm water.
- Incorporate the rest of the sugar and the glucose.
- Boil the mixture.
- Pass the glaze through a sieve.
- Let the glaze cool down.
- Preserve in the refrigerator. - Gives about 1 kg.
- 100 grams of 35% cooking cream (100ml)
- 20 grams of glucose (Clear corn syrup)
- 140 grams of couverture chocolate semi-sweet
- 20 grams of cocoa powder
- 200 grams of glaze (see recipe above) (100 ml)
- 30 grams of water
- Chop the chocolate in small pieces. Mix in the cocoa powder.
- Boil the cream and the glucose. Pour on the chocolate and cocoa powder. Delicately mix.
- Boil the glaze and water then add to the chocolate mixture.
- When using the chocolate mirror, it must be room temperature.
- Quickly pour on the cake and let it leak on the sides. Avoid spreading with a spatula as much as possible as it will leave marks on your cake.
Who Am I? I'm many things. I'm passionate about tons of stuff. I love travel. I love self-improvement. I'm a sucker for optimization, efficiency, and minimalism. I renewed with mathematics and science, those are so amazing. Astronomy and chemistry are just plain awesome! I'm a student, a mentor, a traveler, a learner, an artist, an animator, and Disney brings me tears of joy! I love to grow and I will never stop! So who am I? All that and everything else I have not discovered about myself yet. It's a never ending answer!
Qui suis je? Je suis beaucoup de choses. Je suis passionné des tonnes de trucs. J'adore voyager. J'adore la croissance personnelle. Je suis vendue à l'optimisation, l'efficacité et le minimalisme. J'ai renoué avec les mathématiques et les sciences, des mondes tout simplement incroyable. L'astronomie et la chimie sont tout simplement génial! Je suis étudiante, mentor, voyageuse, artiste, animatrice et Disney m'apporte des larmes de joie! J'aime me pousser à fond et je ne cesserai jamais! Alors, qui suis-je? Tout cela et tout le reste que je n'ai pas encore découvert de moi-même. C'est une réponse sans fin!