Tuscan Country Chocolate Wedding Cake Recipe

How to Make Tuscan Country Chocolate Wedding Cake

1. **Get started:**
2. Prepare two 7-inch and two 9-inch round cake pans: Butter and flour the pans, lining the bottoms with parchment paper.
3. Prepare cardboard rounds (8-inch and 6-inch) and three 8-inch plastic straws for cake assembly.
4. **Make the cake layers:**
5. Preheat oven to 350°F (175°C).
6. 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.
7. Whisk in 1 cup sour cream and 1 teaspoon vanilla extract.
8. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
9. 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.
10. Reduce mixer speed to low. Add dry ingredients and cocoa mixture alternately in batches, beginning and ending with dry ingredients, until just combined.
11. Divide batter evenly among prepared pans (about 2 cups per 7-inch pan, remaining batter in 9-inch pans).
12. 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.
13. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
14. **Make the ganache:**
15. 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).
16. Let stand for 3 minutes, then whisk until smooth and glossy. Chill until slightly thickened (about 40 minutes).
17. Before using, beat with an electric mixer until light and fluffy.
18. **Make the orange curd:**
19. 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.
20. 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.
21. Chill until cold (at least 4 hours).
22. **Make the orange buttercream:**
23. 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.
24. 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.
25. Gradually whisk in hot sugar syrup. Beat at medium speed until completely cool (15-20 minutes).
26. Beat in 2 cups (4 sticks) unsalted butter, one piece at a time, until smooth and fluffy.
27. Beat in chilled orange curd, a pinch of salt, and zest of 1 orange.
28. **Assemble the cake:**
29. Place one 9-inch cake layer on the 8-inch cardboard round. Spread with 2 cups of ganache.
30. Top with the remaining 9-inch layer and gently press together.
31. Repeat with the 7-inch layers on the 6-inch cardboard round.
32. Frost the 9-inch tier with some buttercream and chill while frosting the 7-inch tier.
33. Chill both tiers until the buttercream is firm.
34. 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).
35. Center the 7-inch tier on top of the 9-inch tier. Fill gaps with buttercream.
36. Transfer to a cake stand. Chill for at least 6 hours.
37. Decorate with fraises des bois and roses. Let stand at room temperature for 2-4 hours before serving.