Chocolate Wedding Cake

Krista has decided to make her own wedding cake.  The reason for this is that she wants it to be delicious.   We have had quite a few guinea pigs who got wedding cake instead of birthday cake this year as we searched for the perfect cake.  The general consensus is that nobody really likes fondant.

We loved the Skor cake at Christie's wedding and have since made it for a number of occasions but we wanted to try something different.

I have been to Cammi's twice this spring - once for Christie's baby shower and once for Don's birthday.  On each occasion Cammi served a chocolate cake that is soooo good I could barely restrain myself. She served it with a white chocolate frosting.



I made the cake for a Stanley Cup playoff game and the Canucks fans all agreed it was the best cake ever.  I don't think they were being polite.   I made a penuche frosting which is basically a caramel fudge topping.  Heaven. On. Earth.  To stop myself from eating the whole thing, I wrapped it up and took it to my Toastmasters meeting.  There were no complaints.



I did have some trouble with the penuche frosting.  It tended to slide off the cake so if you have the same problem I would recommend spooning it over each individual piece for a pretty presentation.  (The recipe will be in a separate post.)  But seriously you couldn't go wrong with any one of: the white chocolate frosting, the penuche, whipped cream or any simple buttercream.

Note:  As always, I don't use baking soda, because Paul doesn't like its metallic taste.  Instead, I  substituted baking powder for the soda.

Chocolate Blackout Cake

2 cups sugar
4 ozs unsweetened chocolate, chopped
1/3 cup butter
1 tsp vanilla
2 eggs, lightly beaten
2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt





Grease oblong pan and put parchment paper on bottom. Grease paper.

 

In saucepan, combine sugar with 2 cups water.

Bring to boil, stirring, until sugar dissolves.

Place chocolate and butter in large mixing bowl;

whisk in sugar mixture until chocolate and butter are melted and smooth. Stir in vanilla.

Let cool slightly; beat in eggs.

In separate bowl, combine flour, baking powder, baking soda and salt;
add to chocolate mixture all at once. Using electric mixer, blend until smooth.

Pour into prepared pan.


Bake at 350 for 35 minutess or until top springs back when lightly pressed. Let cool in pan on rack for 30 minutes.

Remove from pan; let cool on rack completely. Turn upside down on serving plate and remove parchment.  Cover with frosting.

Oops.  It got half eaten before I could take a picture.