Chocolate wedding cake. So here is the fun wedding cake that we ended up doing for my son’s wedding. It turned out wonderful and the chocolate cake was my favorite.
The top was vanilla and the bottom was chocolate. I first asked the bride what flavor she wanted and then I asked my son what flavor he wanted? She wanted chocolate and he wanted vanilla.
The wedding was a success and the day was perfect. The weather was a little warm but in the shade we were very comfortable.
What Ingredients Do I Need For Chocolate Wedding Cake?
Here’s a list of ingredients you’ll need to make this cake (scroll down for the full recipe):
- Flour
- Granulated sugar
- Dark cocoa powder
- Baking soda
- Baking powder
- Salt
- Buttermilk
- Water
- Vegetable oil
- Eggs
- Pure vanilla extract
How Do I Make Chocolate Wedding Cake?
Here’s the simple steps you’ll follow to make this cake (scroll down for the full recipe):
- Preheat the oven to 350 degrees.
- Prepare two 8″ round cake pans.
- Then spray the sides of the pan again, and then dust them with a little flour.
- Place the flour, sugar, cocoa powder, baking soda, baking powder, and the salt into a mixing bowl.
- In a separate bowl, combine the buttermilk, hot water, oil, eggs and vanilla extract.
- Combine the two mixtures by mixing on a low speed, slowly add the wet ingredients to the dry ingredients.
- Divide the batter equally and place the batter in the two prepared pans.
- Bake for 30-35 minutes.
- Allow the cake to rest in the pan for about 10 minutes and then turn then it out onto a cooling rack, and allow to cool completely.
- Then if using later, wrap the cakes well in plastic wrap and then wrap them in aluminum foil and then place into a freezer.
- When ready to use, remove from the freezer the day before and place in the refrigerator.
- Frost and decorate as desired.
Frosting the Chocolate Wedding Cake:
This picture and the next picture are the top layer of the cake, which is composed of two 6″ vanilla cakes. The bottom cake is the chocolate cake and it is composed of two 8″ chocolate cakes.
First you use a fine layer of frosting and crumb coat the cake. Then pipe a large amount of frosting around the edge of the cake to hold the filling inside the cake.
Repeat the steps of using a fine layer of frosting and crumb coating the cake for the bottom layer. Then again, pipe a large amount of frosting around the edge of the cake to hold the filling inside the cake.
The chocolate wedding cake was super moist and very tasty. However if you put it in a warm car, you could end up with a cake that looks like the picture below. We put the cake in the car to take it home and we were not thinking that the car was a little (OK, a lot) warm. In the middle of the two chocolate cakes was some chocolate cream filling and it got warm and the cake ended up sliding right into the back of my trunk. Oops. I am so happy that it was after the wedding.
More Decadent Cakes For You:
Oatmeal Chocolate Chip Cookie Cake
Chocolate Brownie Bottom White Cake
Chocolate Wedding Cake
Chocolate wedding cake is a delicious cake for a wedding or even a special birthday. This cake has a wonderful taste and texture.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cup granulated sugar
- 2/3 cup dark cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, @ room temperature
- 1 cup hot water
- 1/2 cup vegetable oil
- 3 large eggs, @ room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Prepare two 8" round cake pans by using non-stick spray, then use parchment paper by cutting a circle the same size as the bottom of the pan and lining the pan with it.
- Then either spray the sides of the pan again or butter them with a pastry brush, and then dust them with a little flour so that the cake will release after being cooked.
- Place the flour, sugar, cocoa powder, baking soda, baking powder, and the salt into a mixing bowl, or an electric mixer.
- In a separate bowl, combine the buttermilk, hot water, oil, eggs and vanilla extract.
- Combine the two mixtures by mixing on a low speed, slowly add the wet ingredients to the dry ingredients, just to combine, scraping the sides of the bowl, making sure they are all combined together.
- Divide the batter equally and place the batter in the two prepared pans.
- Bake for 30-35 minutes or until the center of the cake comes out clean when checked with a cake tester or a wooden pick.
- Allow the cakes to rest in the pan for about 10 minutes and then turn them out onto a cooling rack, and allow to cool completely.
- Then if using later, wrap the cakes well in plastic wrap and then wrap them in aluminum foil and then place into a freezer.
- When ready to use, remove from the freezer the day before and place in the refrigerator.
- Frost and decorate as desired.
You did not mention the hot water?????
It is added in Step 5, as indicated in the following. “In a separate bowl, combine the buttermilk, hot water, oil, eggs and vanilla extract”.