3 Tier Naked Chocolate Wedding Cake
This is a fairly simple cake to make that looks amazing once decorated with fresh fruits and fondant roses.
Recipe by Emma Akers
Uploaded by Emma Akers
Time to make
- 12 Large eggs
- 720 g Margarine
- 720 g Caster sugar
- 720 g Self raising flour
- 180 g Cocoa
- 300 g Margarine
- 600 g Icing sugar
- 60 g Cocoa
- Cherry jam or Black Forrest pie filling
- 250 g Pink fondant
- 250 g Red fondant
- 250 g Purple fondant
Split ingredients into 6 eggs, 80g cocoa and 360g each of margarine, caster sugar and flour for the first cake and mix. Once mixed, pour in to two 9 inch cake tins.
Then take 4 eggs, 60g cocoa and 240g of the other ingredients and mix. Once mixed, pour into two 7 inch round cake tins.
Finally mix the remaining ingredients and pour in to two 5 inch round cake tins.
Bake each pair of cakes at 200°c until the cakes are cooked and spring back.
Mix buttercream ingredients together.
Once the cakes are cool, sandwich each pair together with butter cream and cherry jam or black Forrest cake filling then stack with a small dob of buttercream between each layer to keep them in place.
Add fresh fruit and fondant roses for the finishing touches.