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Pink Heart Wedding Cake
This scrumptious, moist white or dark chocolate cake is a cross between a mud cake and a butter cake. It has a lovely fine texture and will cut into serving sized pieces without crumbling.
The cake can be made up to 5 days ahead of when it is to be used and can be iced the next day after it is baked and has cooled completely.
This cake requires 2 x 25cm cakes and 2x 20cm cakes. The cakes can be all dark chocolate or all white chocolate or the bottom large cakes can be one of each flavour.
Tips before you start!
Read the directions all the way through!
Tin sizes and preparation
Have all tins lined and prepared before you start mixing up the cake (see step by step on how to line tins).
Bake 1 x 25cm cake at a time.
The 20cm cakes can be baked on the same shelf if your oven space allows.
The Pink Heart Wedding Cake as shown requires 3 quantities of the mud cake recipe.
Chocolate
Use white or dark chocolate depending on flavour required.
Chocolate can be temperamental to work with so make sure you use a clean dry bowl and utensils for melting.
We have added oil to the chocolate when melting to make it easier to work with.
The melted chocolate must be cooled completely to the point where it is starting to slightly thicken back up before adding it to the beaten butter and sugar mixture.
Extra Hints
Vanilla extract is more concentrated than vanilla essence and gives this cake a flavour boost.
Preheat the oven to 150°C and bake cake in centre of oven or according to your ovens instruction book.
Use only pure icing sugar not the packet that is called icing mixture.
The cakes are placed onto thin silver cake boards even though they will sit one cake on top of the other. The silver boards make it easier to disassemble the cake for cutting and serving.
How Many Serves
1 x 20cm cake gives 24 pieces of a generous size
1 x 25cm cake gives 38 pieces of a generous size
The total cake yields 124 generous serves
White Chocolate Mud Cake
1 quantity of the cake mixture makes 1 x 25cm large cake or 2 x 20cm small cakes.
INGREDIENTS
400g white cooking chocolate
½ cup sunflower oil
250g butter, softened
1/3 cup caster sugar
1 teaspoon vanilla extract or 2 teaspoons vanilla essence
4 eggs
150mls sweetened condensed milk
1 cup plain flour
1 ½ cups self-raising flour
¼ teaspoons salt
1 ¼ cups buttermilk
| > | How To Line Cake Tins Step By Step |
How to Make the Cake:
STEP 1
Break white chocolate into a microwave proof bowl. Add sunflower oil and microwave on 50% power (in a 800w microwave oven) for 3 minutes (microwave ovens vary, add 30 seconds if not melted), stirring gently halfway through melting time. Set chocolate aside to cool completely; it should just be beginning to thicken slightly.
STEP 2
Using an electric mixer, beat butter, caster sugar and vanilla extract until light and creamy. Beat in eggs one at a time, beating well after each addition. Gradually beat in sweetened condensed milk and cooled white chocolate, scaping down the sides of the bowl several times during mixing.
STEP 3
Sift plain flour, self-raising flour and salt into a large bowl. Add creamed mixture and buttermilk; gradually beat all ingredients together on a low speed of electric mixer until just mixed, scraping down sides several times during mixing. Increase speed to medium and beat until mixture is creamy and smooth, approximately 40 seconds
STEP 4
Pour mixture into prepared tins and bake in a preheated oven at 150°C for approximately 2 hours for the large 25cm cake and 1 ½ hours for 20cm small cakes.
STEP 5
Remove cooked cakes from oven and set aside to cool completely, preferably overnight.
Dark Chocolate Mud Cake
INGREDIENTS
400g dark cooking chocolate
½ cup sunflower oil
1/3 cup cocoa
1/3 cup boiling water
250g butter, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
4 eggs
150mls sweetened condensed milk
1 cup plain flour
1 ½ cups self-raising flour
¼ teaspoons salt
1 cup buttermilk
STEP 1
Break dark chocolate into a microwave proof bowl. Add sunflower oil and microwave on 50% power for 3- 4 ½ minutes, stirring gently after 3 minutes. Set chocolate aside to cool completely; it should just be beginning to thicken slightly. Mix cocoa and boiling water together until smooth, set aside to cool.
STEP 2
Using an electric mixer, beat butter, caster sugar and vanilla extract until light and creamy. Beat in eggs one at a time, beating well after each addition. Gradually beat in sweetened condensed milk, then cooled chocolate, scaping down the sides of the bowl several times during mixing.
STEP 3
Sift plain flour, self-raising flour and salt into a large bowl. Mix together buttermilk and cooled cocoa mixture, add to sifted flours along with creamed chocolate mixture. Gradually beat all ingredients together on a low speed until just mixed, scraping down the sides of the bowl several times during mixing. Increase speed to medium and beat until mixture is smooth and creamy approximately 40 seconds.
STEP 4
Pour mixture into 1 x 25cm or 2 x 20cm prepared tins and bake in a preheated oven at 150°C for 2 hours for the 25cm large cake and 1 ½ hours for 20cm small cakes.
STEP 5
Remove cooked cakes from oven and set aside to cool completely, preferably overnight.
> Icing the Cake with Royal Icing
| > | Icing the Cake Step By Step |
| > | Decorating With Flowers Step By Step |
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