Wedding Cake Chocolate and Cream

Name: Wedding Cake Chocolate and Cream
Cook time: 3 h
Total time: 3 h
Yield: 25
Ingredients: 7-10 Tbsp some + 400 g butter; 400 g Dark chocolate coating; 5 Eggs (Gr. M); 150 g Sugar; 7-10 Tbsp Salt; 160 g Flour; 3 TABLESPOONS Baking cocoa; 2 TEASPOONS Baking Powder; 150 g very soft butter; 100 g + 100 g icing sugar; 525 g room warmer; 7-10 Tbsp Double cream cheese; 700 g white roll fondant; 7-10 Tbsp slightly + 175 g icing sugar; 7-10 Tbsp black food stick; 7-10 Tbsp Cling film; 4 Springforms (2 à 18 cm Ø,; 7-10 Tbsp 2 à 12 cm Ø); 7-10 Tbsp Piping bag with small; 7-10 Tbsp Hole punch nozzle

AUTHOR
Leta Marks

DIFFICULTY
not easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 25

7-10 Tbsp some + 400 g butter
400 g Dark chocolate coating
5 Eggs (Gr. M)
150 g Sugar
7-10 Tbsp Salt
160 g Flour
3 TABLESPOONS Baking cocoa
2 TEASPOONS Baking Powder
150 g very soft butter
100 g + 100 g icing sugar
525 g room warmer
7-10 Tbsp Double cream cheese
700 g white roll fondant
7-10 Tbsp slightly + 175 g icing sugar
7-10 Tbsp black food stick
7-10 Tbsp Cling film
4 Springforms (2 à 18 cm Ø,
7-10 Tbsp 2 à 12 cm Ø)
7-10 Tbsp Piping bag with small
7-10 Tbsp Hole punch nozzle

Directions

1
Preheat oven the day before (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease four springforms. Chop the chocolate coating for the dough. Heat 400 g butter in a pot, remove from the stove. Melt the couverture in it while stirring.
2
Beat the eggs, sugar and 1 pinch of salt with the whisk of the mixer until foamy. Add warm chocolate butter. Mix flour, cocoa and baking powder and sieve over it. Quickly mix to a smooth dough.
3
Spread the dough on the moulds at the same height (important!). Bake small brownies for about 25 minutes, larger ones for about 35 minutes in a hot oven. Take them out and let them cool down. Carefully remove the brownies from the tins.
4
Cover and chill for 2-3 hours.
5
For the filling, whisk butter and 100 g icing sugar with the whisks of the mixer for approx. 5 minutes until white and creamy. First mix cream cheese and 100 g icing sugar, then stir into the butter cream by the spoonful.
6
Cut all brownies in half horizontally. Coat 3 large and 3 small bases each approx. 4 mm thick with cream cheese. Place brownie bases of the same size on top of each other, finishing with the uncoated bases (smooth side up).
7
Press on gently. Spread the rest of the cream all around the brownie cake. Cover the cakes and leave them to cool overnight.
8
The next day knead the fondant until smooth. 2⁄3 Roll out the fondant on a little icing sugar to a thickness of approx. 4 mm, cut out a circle (approx. 34 cm Ø). Place it in the middle of the larger cake and carefully press it down with the palms of your hands, starting from the middle and moving over the edge.
9
Cut off excess fondant (if necessary, keep airtight for other decorations). Roll out the rest of the fondant on some icing sugar as well. Cut out a circle (approx. 29 cm Ø) and wrap the smaller cake in the same way.
10
Place the large cake on a cake platter, place the smaller cake in the middle. Mix 175 g icing sugar with 1-2 tbsp. water to a very thick icing. Pour into a piping bag. Spray small dots all around the lower edges of the cake.
11
Leave to dry for about 2 hours. Labelling and painting the wedding cake with a black food pencil as desired.