Chocolate wedding cake

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Mix pudding powder, 125 g sugar and 100 ml milk. Boil 400 ml milk. Stir in pudding powder and simmer for about 1 minute while stirring. Place cling film directly on the pudding. Let the pudding cool down.

2. 2

   Grease two springforms (24 + 18 cm Ø) and dust with flour. For the dough mix 500 g butter, 500 g sugar and 1 pinch of salt in a large mixing bowl for 6-7 minutes until creamy. Stir in 9 eggs one after the other.

3. 3

   Mix flour, cocoa and baking powder and stir in briefly, alternating with the liqueur. Scarcely 2⁄3 Spread the dough into the large form, the rest of the dough into the small form. Place both together on the oven rack and bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

4. 4

   manufacturer) bake for about 1 hour. Leave to cool for about 3 hours.

5. 5

   For the filling, stir 500 g butter for 12-15 minutes until white and creamy. Stir in the pudding by the spoonful. Put 1 tablespoon of butter cream aside (do not refrigerate). Cut each cake base 1 x horizontally.

6. 6

   Spread the buttercream on the lower cake layers about 1 cm thick. Place the upper matching bases on top. Spread the large cake with just under 2⁄3 of the remaining cream and the small one with the remaining cream.

7. 7

   Sift 75 g icing sugar and then knead with marzipan by hand. 2⁄3 Roll out the marzipan on some icing sugar round (approx. 40 cm Ø). Wrap the large cake in it. Cut off the excess marzipan, knead with the remaining marzipan and roll out to a round shape (approx. 35 cm Ø) on some icing sugar.

8. 8

   Wrap the small cake in it and cut off any excess marzipan. Put the cake in a cool place for about 3 hours.

9. 9

   Heat the fondant in the microwave at 600 watts for 10-20 seconds or knead it smoothly with your hands. For the rose, colour approx. 200 g fondant with red food colouring, but do not knead the fondant too much, so that a marble pattern is created.

10. 10

    Form into a roll and cut into 14 pieces. Form a cone from 2 pieces. Form the remaining pieces into a ball and roll out into a circle (5-6 cm Ø) on a little icing sugar. Place each petal slightly offset around the cone and press on.

11. 11

    Divide the remaining white fondant like the marzipan, roll out and wrap both cakes in it. Cut off excess fondant and knead. Carve the sides of the cake into a diamond shape. Spread the butter cream set aside on the middle of the large cake and stick the small cake on top.

12. 12

    Sieve 250 g icing sugar for the icing. Beat the egg whites with it in a high mixing bowl until creamy. If it is too thick, stir in some water. 2⁄3 Colour the icing with red food colouring pink, the rest with green.

13. 13

    Pour into one disposable syringe bag each, cut off a small corner at the bottom of each. Decorate the cake with icing beads. Stick the rose onto the cake with a little bit of icing. Roll the rest of the fondant on some icing sugar to 2 strands (each approx. 55 cm long).

14. 14

    Turn both strands to the cord and place them around the top cake at the bottom.

Nutrition Facts

KCAL
700 kcal

CARBS
82 g

FATS
36 g

PROTEINS
6 g