Grooms Cake Recipes
Once you figured out what the grooms cake is going to look like, it’s time to start working on the inside of the grooms cake. There are really no rules about what kind of cake should be in your grooms cake recipes. You can make it basic and ‘normal’ like chocolate, vanilla or swirl, or you can get more creative and think outside the box.
Connecting grooms cake recipes with the groom
Find out what kind of cake the groom would actually like before you begin making the cake. Then you’ll be guaranteed a hi at the wedding. Colors and flavors may matter as they should blend with the overall theme of the cake.
Great grooms cake recipes for dark chocolate cake.
Prep Time40-50 minutes The total baking time is about 1 1/2 hours, plus cooling and it serves 14-16 depending on how big of pieces you slice.
- 1 cup (2 sticks) unsalted butter at room temperature
- 1/2 cup unsweetened dark cocoa
- 2 cups of all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 1 1/2 cups packed light or dark brown sugar
- 2 large eggs and 2 large egg yolks
- 8 ounces bittersweet chocolate, melted smooth and creamy
- 1 teaspoon pure vanilla extract or imitation vanilla
- 1 1/8 cup low-fat buttermilk
- Preheat oven to 360. Take 2 round 8 or 9 inch cake pans and coat them in butter, or use your favorite non stick baking spray generously. On top of the butter or non stick spray add a dusting of dark cocoa powder. Tip the cake pan over and tap to eliminate any extra. At the bottom of the 2 cake pans a cut round of parchment paper.
- In your favorite medium mixing bowl, whisk together the dry ingredients – flour, cocoa, baking powder, baking soda, and salt
- Now for the wet ingredients. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs and yolks, one at a time. Continue to beat well after each is added. Then blend in the chocolate and vanilla. You can use an electric mixer for this process to get it smooth and consistent. With mixer on low, start adding the dry ingredients and the butter milk in the following pattern: Add 1/3 of the flour, then 1/2 of the butter milk. Mix. Add 1/3 of the flour and the last 1/2 of the buttermilk. Mix. Now add the last 1/3 of the flour / dry ingredient mixture. Mix completely.
- Pour 1/2 of the batter into the prepared pans. Take a spatula and smooth tops.
- Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
- Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
And now for the Chocolate Ganache frosting:
- 2 cups heavy cream
- 1/2 cup confectioners/powdered sugar
- 1/8 teaspoon salt
- 1 pound bittersweet chocolate, chopped UP
Ganache Frosting Directions:
- In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners’ sugar, and 1/8 teaspoon salt to a boil. Remove from heat then add the 1 pound of bittersweet chocolate. Let the mixture stand untouched and without stirring for 60 seconds. Then using a wire whisk, stir just enough until it is all mixed and combined. Place container in your refrigerator stirring occasionally while you are watching the consistency. You are looking for a spreadable texture which will be achieve in about 1 hour.