Ingredients for White Chocolate Wedding Cake
- 200g unsalted butter
- White Chocolate
- Caster Sugar
- 150ml whole milk
- Orange
- Plain Flour
- Self Raising Flour
- 2 tbsp Cointreau (or Grand Marnier)
- 6 large eggs
- Frosting
- 500g cream cheese
- Powdered Sugar Icing
- Thickened Cream
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How to Make White Chocolate Wedding Cake
- Grease and line the bases and sides of three 20cm deep, round cake tins with baking paper.
- Preheat your oven to 160°C (320°F).
- In a medium saucepan, combine 300g white chocolate, 200g unsalted butter, 300g caster sugar, and 150ml whole milk. Stir over medium heat until melted and smooth.
- Transfer the melted chocolate mixture to a large bowl and allow to cool slightly.
- In a separate bowl, whisk together 250g plain flour, 50g self-raising flour, 1 tsp baking powder, the zest of 2 oranges, 2 tbsp Cointreau (or Grand Marnier), and 6 large eggs. Gently fold the dry ingredients into the cooled chocolate mixture until a smooth batter is formed.
- Divide the batter evenly among the prepared cake tins.
- Bake for 1 hour and 50 minutes, or until a skewer inserted into the center comes out clean. Cover loosely with foil halfway through baking to prevent over-browning.
- Allow the cakes to cool completely in their tins before inverting them onto a wire rack.
- While the cakes are cooling, prepare the frosting (see below).
- To make the frosting: Melt 200g white chocolate in a heatproof bowl set over a pan of simmering water. Let cool.
- In a mixing bowl, beat together 250g cream cheese and 250g icing sugar until smooth. Add the remaining 250g cream cheese and 250g icing sugar and beat until smooth.
- Pour in the melted chocolate and beat until fully combined.
- In a separate bowl, whip 500ml heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Cover the frosting and refrigerate for 1-2 hours, or until firm enough to spread.
- Once chilled, stir the frosting until smooth before spreading.
- To assemble the cake: Place one cake layer on a serving board or cake stand. Spread with approximately 1 cup of frosting. Repeat with the remaining layers, inverting the top layer so the flat base is on top.
- Secure the layers with 3 skewers inserted vertically through the cake. Trim the skewers level with the top of the cake.
- Frost the entire cake with the remaining frosting. Use a spatula or piping bag for a smooth finish.
- To serve, carefully remove the skewers. This cake can be made up to 3 months in advance and frozen or iced up to 1 day in advance and refrigerated.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
85g
Fat
69g
Carbs
9g
