Wedding Chocolate Cake

Ingredients for Wedding Chocolate Cake

Instructions for Wedding Chocolate Cake

To prepare the Wedding Chocolate Cake recipe, please follow these instructions:

Bunde:
Mix the dry ingredients. Add egg, oil and milk and stir together, add the water and stir.
Bring the dough into a greased spring form (24cm). Bake at 160 ° C hot air approx. 45-50 min.

Chocolate mousse: Divide the chocolate into smaller pieces and melt over water bath. Take the bowl of heat and stir the coffee. Whip the cream stiff and gently turn it into the chocolate box when it is slightly cooled. Put the mousse cold until the cake is put together, like the night.

Chocolate ganahcé: Chop the chocolate and place it in a bowl. Bring the cream to the boil and pour it immediately over the chopped chocolate. Leave it about 5 min until the chocolate is melted. Stir in the cream until it emulsifies to a uniform mass. Cover the bowl with household film so it goes down the sides of the bowl and touches the surface. This is done to avoid condensation that destroys the ganach. Do not cover it with a lid. Set to cool for next day.

The chocolate will stiffen and fall to the bottom of the bowl when it has been in the refrigerator (white chocolate floats on top). It is therefore important that you start at low speed when starting to whip up the ganache and use the rice to loosen the chocolate quietly. When you notice that all chocolate from the bottom / surface is gone you can increase the speed. The ganach is finished when it has a light and delicious creamy consistency that resembles mayonnaise. But be aware that it's going to be great and if the ganache becomes overpowered it separates it and it's rare to save.

Merging: Smash the bottom.
Put a layer of nuts and chocolate and chocolate mousse between the bottoming.
Coat of chocolate with ganaché.
Decorating with chocolate figures or something else.