Wedding Cake Choice #3…A Mexican Chocolate And An Orange Cake With Swiss Meringue Buttercream

DSC_0018 2

DSC_0037

Cake choice #3 is a combination cake and what a great marriage it makes.  Chocolate and orange are an unbeatable pair.  Funny thing about the swiss meringue buttercream, it was a flop and I did it twice, but it did lead me to a fabulously decorative cake.  The bride and groom loved it as much as I did.  In fact, it inspired a whole new direction for the wedding cake, but more about that later when the final choice has been made.  Enjoy the recipes!

MEXICAN CHOCOLATE CAKE

Note:  I halved the recipe

Ingredients:

1  cup unsweetened cocoa powder  (I used half Black Onyx cocoa powder and half Wildflower Foods cocoa powder, but use what you have)

2 3/4  cups all-purpose flour

1 1/4  cups sugar

1  cup packed light brown sugar

1 1/2  Tablespoons cinnamon

2   teaspoons baking soda

1/2  teaspoon cayenne pepper

1/2  teaspoon kosher salt

2  cups whole milk

1/2  cup olive oil

1/2  cup vegetable oil (I used walnut oil)

2  eggs

2  Tablespoons balsamic vinegar

1 1/2  Tablespoons pure vanilla extract

 

Preparing:

For The Cake:

1.  Grease and flour two 8″ round cake pans.

2.  Combine dry ingredients in a large bowl.

3.  Whisk together liquid ingredients and add to dry ingredients, mixing until smooth.

4.  Divide batter between the two cake pans and bake at 350 degrees for about 45 minutes, checking every so often. They are done when a knife or cake tester comes out clean.

5.  Remove from oven and let cool 10 minutes, turn them out, and cool completely before frosting.

ORANGE WHITE CAKE

Note:  I halved the recipe

Ingredients:

2   cups all-purpose flour

3   teaspoons baking powder

1/2   teaspoon baking soda

1/2   teaspoon salt

1 1/2   cups Organic cane sugar (You can use granulated sugar)

1   cup whole milk

1/2   cup coconut shortening (You can use simple shortening)

1 – 2     teaspoons pure orange extract

4   egg whites

 

Preparing:

For The Cake:

  1.  Grease and flour two 8″ cake pans.
  2.  Combine flour, baking powder, baking soda, and salt in a bowl, set aside.
  3.  Cream together shortening and sugar.
  4.  With the mixer on low, add the milk slowly so as not to spatter.
  5.  Add the orange extract and mix well.
  6.  Add the eggs whites and mix well.
  7.  Add the flour mixture 1/3 at a time and mix well.
  8.  Divide batter evenly between the two cake pans.  Bake at 350 degrees for 25 to 35  minutes or  until a cake tester comes out clean when inserted.
  9.  Let the cakes cool for a bit before turning them out onto a cooling rack.
  10.  Remember to cool completely before frosting.

 

For The Frosting:

Ingredients:

1 1/2   cups unsalted butter, cold

5   egg whites

1   cup granulated sugar (I used organic cane sugar)

pinch of salt

2   teaspoons pure orange extract (you can use pure vanilla extract)

 

Preparing:

  1.  Remove butter from the refrigerator and cut into tablespoon sized pieces.
  2.  Place egg whites, sugar, and salt in a double boiler or a glass bowl over a pot of  boiling water.
  3.  Whisk constantly until the eggs reach 160 degrees.  This is necessary to kill  salmonella in the  raw eggs.
  4.  Remove from heat and in a stand mixer fitted with the whisk attachment, whisk on  high for 10  minutes or until the bowl cools to room temperature.
  5.  Switch to the paddle attachment and on medium speed beat in the butter 1  Tablespoon at a  time.
  6.  Turn mixer on high and beat frosting until light and fluffy, can take up to 10 minutes.  This is  where your faith comes in.  The meringue will collapse, but it will come back  together.
  7.  Mix in the orange extract.
  8.  Frost your cake and enjoy!

Comments are closed.