celebrating 130 years 1884-2014

Esme's Chocolate Wedding Cake

By Chelsea Sugar
Esme's Chocolate Wedding Cake
10 servings
  • 0 reviews

  • Difficulty Moderate
  • Prep time 1 hrs
  • Cooking time 25 mins
  • Serves

    1 cup milk
    1 tbsp lemon juice or vinegar
    250gm dark chocolate
    1 cup boiling water
    1 tsp coffee
    1/2 cup oil
    1 cup Chelsea White Sugar
    1 tsp vanilla
    2 eggs
    2.5 cups flour
    2 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt

    Chocolate Ganache
    500gm chocolate melts
    500ml cream

    White Chocolate Ganache
    500gm white chocolate
    400ml cream

    Buttercream Ingredients
    250gm soft butter
    1 large bag of Chelsea Icing Sugar
    3-5 tbsp milk
    Vanilla essence


    For the cake, sour the milk and put aside.
    Pour boiling water over chocolate and coffee and leave for 5 minutes to melt. Stir until smooth.
    Add oil, milk, sugar, vanilla and whisk to combine well. Beat in eggs and sifted dry ingredients and whisk until smooth.
    Bake in 2x 20cm tins for 20-25 mins at 180 degrees.
    For the ganaches, melt together and cool until spreading consistency.
    For the buttercream, cream ingredients together until light and fluffy.
    Split cakes into 3 layers. Pipe a “dam” around the outside of the tier and fill with ganache. Do this for each tier, alternating the filling as desired.

    From the TV show Chelsea New Zealand's Hottest Home Baker. 

    This recipe has not been tested by Chelsea Sugar.

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