chocolate blackout wedding cake with coconut buttercream
Janelle Buchaman
Ingredients
- #Chocolate Blackout Wedding Cake Ingredients:
- High-quality dark chocolate (at least 70% cocoa)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter, softened
- Whole eggs
- Milk (dairy or non-dairy for a vegan version)
- Vanilla extract
- #Coconut Buttercream Ingredients:
- Unsweetened shredded coconut
- Heavy cream (or coconut milk for dairy-free option)
- Granulated sugar
- Butter, softened
- Vanilla extract
- Food coloring (optional for achieving desired color)
Steps
### How to Make an Elegant Chocolate Blackout Wedding Cake with Coconut Buttercream
Creating a stunning chocolate blackout wedding cake with coconut buttercream is a delightful way to add a unique touch to your special day. Follow these detailed steps to ensure that your cake turns out both delicious and visually appealing.
#### Ingredients:
- **Cake Layers:**
- 4 cups all-purpose flour
- 2 cups unsweetened cocoa powder
- 3 tbsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 5 large eggs, room temperature
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 3/4 cup buttermilk
- 3/4 cup hot water
- **Coconut Buttercream:**
- 1 cup (8 oz) unsalted butter, softened
- 5 cups powdered sugar
- 1 tbsp coconut extract
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
- 1/4 cup shredded coconut
#### Equipment:
- Mixing bowls
- Stand mixer with whisk attachment
- Piping bag and tips
- Turntable
- Cake tester (to check doneness)
- Pastry brush (optional)
### Step-by-Step Guide:
1. **Prepare Your Workspace:**
Ensure your kitchen is clean and organized. Have all ingredients and equipment ready to go.
2. **Mix the Cake Batter:**
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
- Add softened butter, eggs, sugar, vanilla extract, buttermilk, and hot water. Mix on low speed until well combined.
- Gradually increase to medium speed and mix for about 2-3 minutes, or until the batter is smooth and thick.
3. **Bake the Cake Layers:**
- Divide the batter evenly among three cake pans lined with parchment paper.
- Bake at 350°F (175°C) for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely on wire racks before stacking.
4. **Prepare the Coconut Buttercream:**
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, alternating with coconut and vanilla extracts. Mix well after each addition.
- Slowly incorporate heavy cream or milk to achieve desired consistency. Add shredded coconut for extra texture.
5. **Assemble the Cake:**
- Place one cake layer on a plate or turntable. Apply a thin layer of buttercream as a crumb coat, allowing it to set for 30 minutes.
- Frost the entire cake with an additional layer of buttercream, smoothing it with a spatula and piping bag.
6. **Decorate:**
- Use a piping bag fitted with a star tip to create intricate designs or rosettes on top of the cake.
- Optionally, use a pastry brush dipped in white frosting for a subtle piping effect around the edges.
- Garnish with fresh flowers, chocolate shavings, or additional coconut flakes if desired.
7. **Presentation:**
- Ensure the cake is displayed in an elegant manner, perhaps on a tiered stand or platter.
- Serve with coordinating wedding favors or truffles for guests to enjoy.
### Tips for Success:
- Use room temperature ingredients for better mixing and texture.
- Ensure the cake layers are perfectly level before stacking.
- Chill the cake briefly if you notice any runny buttercream during serving.
By following these detailed steps, you can create a beautiful chocolate blackout wedding cake with coconut buttercream that will delight your guests. Enjoy the process and the satisfaction of sharing such a special treat on your special day!