White Chocolate Wedding Cake

Recipe by Ozzzie
READY IN: 7hrs
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.
  • Preheat oven to 160°C.
  • Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.
  • Transfer the melted chocolate mixture in a large bowl and let cool slightly.
  • Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.
  • Pour batter into one of the tins and bake for 1 hour and 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Cover the cake with foil halfway through baking to prevent over browning.
  • Allow cake to cool in tin.
  • Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time).
  • To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.
  • Leave to cool.
  • Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.
  • Add the remaining cheese and sugar and beat again until smooth.
  • Pour in the melted chocolate and beat until combined.
  • Whip the cream until soft peaks form and fold it through cream cheese mixture.
  • Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.
  • After refrigeration you may need to stir the mixture until smooth before spreading.
  • To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about ¼ cup of the frosting each.
  • Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.
  • Secure the layers in place by inserting 3 skewers vertically through the cakes.
  • Cut skewers down to size so they can be frosted over.
  • Cover stacked cakes with remaining frosting.
  • To serve: Carefully separate it back into 3 cakes removing the skewers.
  • ***This cake can be iced the day before, or on the day, and refrigerated.
  • It can be made up to 3 months in advance and frozen. Ice on the day.
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