How to make a Dark Chocolate Truffle Wedding Cake

Click here to see the rest of the Wedding Cake Special.

Make a two or three-tier cake, according to the number of guests coming to your celebration. Making three layers is a serious undertaking, so we suggest you make the cakes one at a time. They keep extremely well for up to four days and can be frozen for up to three months – the flavour improves with keeping but make sure you allow 36hr for the cakes to thaw. Use the quantities below, following the method for the Dark Chocolate Truffle Cake

TO MAKE A 25.5cm (10in) CAKE
For the cake
Baking time: 2hr
Serves: 50-75
800g (1¾lb) chocolate (70% cocoa fat)
20 large eggs
625g (1lb 6oz) caster sugar
450g (1lb) ground almonds
3 level tbsp ground coffee
For the chocolate truffle filling
500g (1lb 2oz) chocolate (70% cocoa fat)
750ml (1¼ pints) double cream
For the chocolate marzipan
2 x 500g pack ready-made white almond marzipan 
3½ level tbsp cocoa powder
3 level tbsp liquid glucose syrup
To decorate the top and the sides of the cake
6 level tbsp apricot jam
4 level tbsp cocoa powder

TO MAKE A 30.5cm (12in) CAKE
For the cake
Baking time: 2hr 30min
Serves: 75-100
1.25kg (2lb 10oz) chocolate (70% cocoa fat)
30 large eggs
900g (2lb) caster sugar
700g (1½lb) ground almonds
4 level tbsp ground coffee
For the chocolate truffle filling
625g (1lb 6oz) chocolate (70% cocoa fat)
1 litre (1¾ pints) double cream
For the chocolate marzipan
2½x 500g pack ready-made white almond marzipan
4 level tbsp cocoa powder
4 level tbsp liquid glucose syrup
To decorate the top and the sides of the cake
8 level tbsp apricot jam
6 level tbsp cocoa powder

TO MAKE A 35.5cm (14in) CAKE
For the cake
Baking time: 3hr
Serves: 100-130
1.6kg (3½lb) chocolate (70% cocoa fat)
40 large eggs
1.4kg (3lb) caster sugar
900g (2lb) ground almonds
5 level tbsp ground coffee
For the chocolate truffle filling
800g (1¾lb) chocolate (70% cocoa fat)
1.3 litres (2¼ pints) double cream
For the chocolate marzipan
3 x 500g pack ready-made white almond marzipan
4½ level tbsp cocoa powder
5 level tbsp liquid glucose syrup
To decorate the top and the sides of the cake
10 level tbsp apricot jam
8 level tbsp cocoa powder

FOR THE CAKE
Follow the recipe as indicated in the Dark Chocolate Truffle Cake recipe, with the following exceptions…

For the 25.5cm (10in) cake, at step 2 separate all but four of the eggs, then proceed as normal.

For the 30.5cm (12in) cake, at step 2 separate all but six

For the 35.5cm (14in) cake, separate all but eight

In step 4 of the cake recipe, you’ll need to use a food mixer with a whisk attachment – a handheld mixer won’t be able to cope with the large quantity of egg whites.

You will need a large food mixer – the bowl should have at least a 4 litre (7 pint) capacity. Two extra mixer bowls would be handy to put the cake mixture in while you’re whisking the egg whites for the larger cakes, but otherwise just have an extra-large basin to hand.

The cooking times are generous. For softer cakes (which may be more difficult to handle), reduce the coking time by 30min for each cake.

FOR THE CHOCOLATE MARZIPAN
For step 2 of the recipe, roll out the marzipan to about 51cm (20in) square for the 25.5cm (10in) cake. For the two larger cakes we recommend that you roll out a square slightly larger than the top of the cake, then separate panels for the sides. Mould the edges together and trim with scissors for a neat finish.

TO DECORATE
Brush the tops of the marzipanned cakes with warmed apricot jam, then dust the top of the cake thickly with cocoa powder. For a glossy finish, brush the sides of the cakes with remaining apricot jam – this can be retouched when the cake is in position.

Click here to see the rest of the Wedding Cake Special.  And for more wedding ideas and information go to youandyourwedding.co.uk

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