Zutaten für Tuscan Country Chocolate Wedding Cake
- Unsweetened Cocoa Powder
- 1 cup boiling water
- Bittersweet Chocolate
- 1 cup sour cream
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking soda
- a pinch of salt
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- 4 large eggs
- 1 cup heavy cream
- Orange Zest
- Cointreau Liqueur
- 4 large egg yolks
- 1 cup granulated sugar
- Fresh Orange Juice
- 2 tablespoons lemon juice
- 1/4 cup water
- Egg Whites
- 1 teaspoon cream of tartar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tuscan Country Chocolate Wedding Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Tuscan Country Chocolate Wedding Cake
- **Get started:**
- Prepare two 7-inch and two 9-inch round cake pans: Butter and flour the pans, lining the bottoms with parchment paper.
- Prepare cardboard rounds (8-inch and 6-inch) and three 8-inch plastic straws for cake assembly.
- **Make the cake layers:**
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together 1/2 cup unsweetened cocoa powder and 1 cup boiling water until smooth. Stir in 1 cup chopped dark chocolate; let stand 5 minutes until melted. Stir until smooth and cool.
- Whisk in 1 cup sour cream and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
- In a large bowl, cream together 2 cups (4 sticks) unsalted butter and 3 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, beating well after each addition.
- Reduce mixer speed to low. Add dry ingredients and cocoa mixture alternately in batches, beginning and ending with dry ingredients, until just combined.
- Divide batter evenly among prepared pans (about 2 cups per 7-inch pan, remaining batter in 9-inch pans).
- Bake 7-inch layers for 25-30 minutes and 9-inch layers for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- **Make the ganache:**
- In a small saucepan, heat 1 cup heavy cream to a simmer. Remove from heat and add 8 ounces chopped dark chocolate, 2 tablespoons unsalted butter, zest of 1 orange, and 1 tablespoon orange liqueur (optional).
- Let stand for 3 minutes, then whisk until smooth and glossy. Chill until slightly thickened (about 40 minutes).
- Before using, beat with an electric mixer until light and fluffy.
- **Make the orange curd:**
- In a heavy saucepan, whisk together 4 large egg yolks and 1 cup granulated sugar. Whisk in 1/2 cup fresh orange juice, 4 tablespoons unsalted butter, and a pinch of salt.
- Cook over medium-low heat, whisking constantly, until it thickens (5-7 minutes). Strain through a fine-mesh sieve into a bowl. Whisk in 2 tablespoons lemon juice and cool, covered with plastic wrap.
- Chill until cold (at least 4 hours).
- **Make the orange buttercream:**
- In a saucepan, combine 1 cup granulated sugar and 1/4 cup water. Bring to a boil, stirring until sugar dissolves. Boil to 248°F (120°C) on a candy thermometer.
- In a large bowl, beat 4 large egg whites with a pinch of salt and 1 teaspoon cream of tartar until foamy. Beat until stiff peaks form.
- Gradually whisk in hot sugar syrup. Beat at medium speed until completely cool (15-20 minutes).
- Beat in 2 cups (4 sticks) unsalted butter, one piece at a time, until smooth and fluffy.
- Beat in chilled orange curd, a pinch of salt, and zest of 1 orange.
- **Assemble the cake:**
- Place one 9-inch cake layer on the 8-inch cardboard round. Spread with 2 cups of ganache.
- Top with the remaining 9-inch layer and gently press together.
- Repeat with the 7-inch layers on the 6-inch cardboard round.
- Frost the 9-inch tier with some buttercream and chill while frosting the 7-inch tier.
- Chill both tiers until the buttercream is firm.
- Cut straws in half. Insert one piece into the center of the 9-inch tier and five pieces around it (1 1/2 inches from the center).
- Center the 7-inch tier on top of the 9-inch tier. Fill gaps with buttercream.
- Transfer to a cake stand. Chill for at least 6 hours.
- Decorate with fraises des bois and roses. Let stand at room temperature for 2-4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
110g
Fat
126g
Carbs
13g
