My younger sister recently celebrated her first wedding anniversary. When she got married, she asked me to do her wedding cake. While I did pretty well in my wedding cake classes in school (thanks to an amazingly talented instructor), I am just not that patient, so I only do cakes for people I love. And let’s face it these are the people that I can just tell, “Nope, I won’t do that because it is too complicated or too fussy!”
So a simple design with a focus on flavours it is!! Since I would be eating this cake, I also declared that there would be no fondant (this was not a hard sell)! Despite planning her wedding down to the last sparkle, the only direction I got on the wedding cake was, “I trust you and I want this cake topper.” When I asked about flavours they would like I received a list of about 20 different things (no doubt a result of my three-year-old niece adding her thoughts)!
We started by tasting 3 different cakes with 10 different flavour combinations and then we did up a few more flavour combinations as we did the tasting. It is hard to believe that they had any idea what they actually tasted after all that! A note to any perspective brides out there, this is not a normal wedding cake testing!
At the end of the day, and after the sugar coma, they decided on two flavour combinations. A Mexican Vanilla Cake with Raspberry Curd for the bottom tier and Chocolate Cake with Coffee Buttercream and Rum Caramel for the top two tiers. The whole cake was covered in Mexican Vanilla Buttercream. Of course, the flavours were delicious, but flavours also had some significance to the couple. Their first date was at a Starbucks, so hence the coffee and Mexican vanilla because they were engaged while on vacation in Mexico.
Originally, chocolate cake was not in the running, because the groom thought it was too ordinary. But after tasting the chocolate cake he realized it was anything but boring! This cake recipe came from one of my Chef Instructors at SAIT and it really is the best chocolate cake out there!
p.s. All the beautiful wedding pictures are courtesy of Carlin Anquist Photography.
Moist Dark Chocolate Cake
Makes 2 – 9” cakes
270 g (1¼ cups) light brown sugar
240 g (2 cups) all-purpose flour
70 g (¾ cup) cocoa powder
7.5 ml (1½ tsp) baking soda
3.75 ml (¾ tsp) baking powder
1.25 ml (¼ tsp) salt
190 g (¾ cup) strong brewed coffee
190 g (¾ cup) buttermilk
50 ml (3 tbsp) canola oil
2 large eggs
5 ml (1 tsp) vanilla
Preheat oven to 375°F. Grease two 9” round cake pans and line with parchment paper.
Mix all dry ingredients in mixer fitted with the whisk attachment. Add oil, eggs and remaining ingredients and mix on medium speed until a smooth mixture is achieved. Divide evenly among the cake pans.
Bake until centre springs back and cake begins to pull away from side of pan, approximately 25 to 30 minutes. Cool cakes in pan on rack.