White Chocolate Wedding Cake Recipe

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White Chocolate Wedding Cake
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Ingredients
15
Count
Nutrition
15715
Calories
Total time
420
Minutes
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Ingredients:

Directions:

  1. Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.
  2. Preheat oven to 160°C.
  3. Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.
  4. Transfer the melted chocolate mixture in a large bowl and let cool slightly.
  5. Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.
  6. 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.
  7. Cover the cake with foil halfway through baking to prevent over browning.
  8. Allow cake to cool in tin.
  9. Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time).
  10. To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.
  11. Leave to cool.
  12. Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.
  13. Add the remaining cheese and sugar and beat again until smooth.
  14. Pour in the melted chocolate and beat until combined.
  15. Whip the cream until soft peaks form and fold it through cream cheese mixture.
  16. Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.
  17. After refrigeration you may need to stir the mixture until smooth before spreading.
  18. To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about 1/4 cup of the frosting each.
  19. Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.
  20. Secure the layers in place by inserting 3 skewers vertically through the cakes.
  21. Cut skewers down to size so they can be frosted over.
  22. Cover stacked cakes with remaining frosting.
  23. To serve: Carefully separate it back into 3 cakes removing the skewers.
  24. ***This cake can be iced the day before, or on the day, and refrigerated.
  25. It can be made up to 3 months in advance and frozen. Ice on the day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 15714.77 Kcal (65795 kJ)
Calories from fat 8060.43 Kcal
% Daily Value*
Total Fat 895.6g 1378%
Cholesterol 1543.31mg 514%
Sodium 10103.48mg 421%
Potassium 4215.21mg 90%
Total Carbs 1741.97g 581%
Sugars 985.94g 3944%
Dietary Fiber 54.59g 218%
Protein 192.21g 384%
Vitamin C 75.4mg 126%
Vitamin A 2.5mg 83%
Iron 42.8mg 238%
Calcium 3017.8mg 302%
Amount Per 100 g
Calories 408.35 Kcal (1710 kJ)
Calories from fat 209.45 Kcal
% Daily Value*
Total Fat 23.27g 1378%
Cholesterol 40.1mg 514%
Sodium 262.54mg 421%
Potassium 109.53mg 90%
Total Carbs 45.27g 581%
Sugars 25.62g 3944%
Dietary Fiber 1.42g 218%
Protein 4.99g 384%
Vitamin C 2mg 126%
Vitamin A 0.1mg 83%
Iron 1.1mg 238%
Calcium 78.4mg 302%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 388.1
    Points
  • 433
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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