Chocolate blackout wedding cake with coconut buttercream

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Ingredients

  • For the cake:

  • 190g soft flour
  • 75g unsweetened cocoa powder (best quality like Valrhona)
  • 3 tbsps ancho chilli powder, optional
  • 1 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 150g unsalted butter, room temperature
  • 330g sugar
  • 3 large eggs
  • 1 tsp vanilla essence
  • 120ml buttermilk, room temperature
  • 120ml hot coffee
  • For the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped ganache filling:

  • 475ml double cream
  • 225g dark chocolate, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped (recommended: Valrhona)
  • 225g milk chocolate, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped (recommended: Callebaut)
  • 110g toffee bits
  • For the coconut buttercream:

  • 6 egg yolks
  • 160g caster sugar
  • 120ml golden Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup
  • 450g unsalted butter, at room temperature, cut into small pieces
  • 1 tbsp vanilla essence
  • 120ml sweetened coconut milk (recommended: Coco Lopez)
  • 900g thick desiccated unsweetened coconut (can be found at health food stores)

Use imperial measurements

Method

How to make Chocolate blackout wedding cake with coconut buttercream

For the cake:

1) Set a rack in the middle of the oven and preheat to 180C/Gas Mark 4. Lightly grease 2 (23-cm) cake pans and line the bottoms with disks of parchment paper.

2) Sift the flour, cocoa, ancho chile powder, bicarbonate of soda, baking powder, and salt onto a sheet of greaseproof paper. Sift again.

3) Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes.

4) With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.

5) Spread the batter evenly in prepared pans. Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.

For the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped ganache filling:

1) Bring double cream to a simmer in a small saucepan. Place chocolate in a large bowl, pour double cream over and let sit for 1 minute. Gently Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until combined.

2) Place the ganache over a bowl filled with ice water to chill slightly, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking occasionally. Remove ganache from the ice and Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip with a Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until light and fluffy. Fold in the toffee bits.

For the coconut buttercream:

1) In the bowl of a stand mixer fitted with a wire Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.

2) In a nonstick saucepan, combine the sugar and golden Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup . Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (115 to 116 degrees C) on a candy thermometer. Immediately pour the mixture into a buttered heat proof measuring Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup to halt the cooking.

3) Add a small amount of the Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup , and beating in the same manner until all of the Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup is incorporated and the mixture is cooled completely.

4) Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.

To assemble the cake:

1) Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice each cake in half horizontally to make 4 layers total. Place the first layer down and spread with a thin layer of the Ganache. Repeat with the remaining cake layers and ganache, ending with a cake layer.

2) Spread a thin layer of the buttercream over the entire cake. This is called a crumb coat. Chill the cake for about 30 minutes. Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Frost entire cake with the remaining buttercream. Press desiccated coconut into the sides of the cake.