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wedding cake recipes Mary Berry

Mary Berry Wedding Cake

This American chocolate wedding cake combines layers of dark chocolate with a touch of almond flour and coffee, creating a mouthwatering masterpiece.
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Prep Time 1 hour
Cook Time 2 hours
Servings: 100
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

For the 6-Inch Cake:
  • 6 oz 175g dark chocolate, broken into pieces
  • 3 extra-large eggs separated
  • 1 extra-large whole egg
  • ¾ cup 150g sugar
  • ¾ cup 75g almond flour
  • ½ tsp freshly brewed black coffee
  • 2 tbsp apricot jam
  • 8 oz 225g dark chocolate, broken into pieces
  • ⅓ cup 75g unsalted butter
For the 9-Inch Cake:
  • 1 lb 3 oz (525g) dark chocolate, broken into pieces
  • 10 extra-large eggs separated
  • 2 extra-large whole eggs
  • 2 cups + 2 tbsp 425g sugar
  • 2¾ cups 275g almond flour
  • 2½ tsp freshly brewed black coffee
  • ¼ cup 75g apricot jam
  • 12 oz 350g dark chocolate, broken into pieces
  • ⅔ cup 150g unsalted butter
For the 12-Inch Cake:
  • 2 lbs 900g dark chocolate, broken into pieces
  • 17 extra-large eggs separated
  • 5 extra-large whole eggs
  • 3½ cups 700g sugar
  • 5 cups 475g almond flour
  • 4½ tsp freshly brewed black coffee
  • ⅓ cup 115g apricot jam
  • 1¼ lbs 550g dark chocolate, broken into pieces
  • 1 cup 225g unsalted butter
For the Filling and Frosting (For All Tiers):
  • 2 tbsp apricot jam
  • 8 oz 225g dark chocolate, broken into pieces
  • ⅔ cup 150g unsalted butter
  • ¼ cup 75g apricot jam
  • 12 oz 350g dark chocolate, broken into pieces
  • 1¼ lbs 550g dark chocolate, broken into pieces
  • 1 cup 225g unsalted butter
To Decorate:
  • Edible foliage and flowers

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your three cake pans—6-inch, 9-inch, and 12-inch—and line each with parchment paper.
  2. Melt the Chocolate: Break the dark chocolate into pieces and melt it gently using a double boiler (a heatproof bowl over simmering water). Once melted, set it aside to cool.
Prepare the Cake Mixture for Each Tier:
  1. For the 6-inch cake: In a large bowl, whisk the egg yolks with the sugar until light and fluffy. Stir in the almond flour, melted chocolate, and brewed coffee. In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the chocolate mixture.
  2. For the 9-inch cake: Whisk the egg yolks with sugar until pale. Mix in the almond flour, melted chocolate, and coffee. Whisk the egg whites and fold them gently into the mixture.
  3. For the 12-inch cake: Whisk the egg yolks with the sugar, then add the almond flour, melted chocolate, and brewed coffee. Fold in the whipped egg whites.
Bake the Cakes:
  1. Divide the mixture between the prepared pans and bake (they can all go into the oven at once). Place the large cake on the middle shelf and the two smaller cakes on the top shelf.
  2. The small 6-inch cake will take about 45 minutes.
  3. The medium 9-inch cake will take 1–1¼ hours.
  4. The large 12-inch cake will take 1½ –1¾ hours.
  5. After 1 hour, loosely cover the larger cakes with foil to prevent over-browning. Test each cake by inserting a skewer into the center; it should come out clean or with a few crumbs attached. Let the cakes cool in the pans for about 10 minutes, then turn them out, remove the parchment paper, and let them cool completely on wire racks. At this point, you can freeze the cakes if needed.
  6. Prepare the Filling and Frosting: In a saucepan, heat apricot jam until it starts to bubble, then add the dark chocolate and butter. Stir until smooth and glossy. Let it cool slightly.
  7. Assemble the Cake: Once the cakes have cooled completely, begin assembling. Start with the largest layer (12-inch cake) and spread a thin layer of frosting. Place the medium cake (9-inch) on top, then frost, followed by the smallest layer (6-inch). Repeat the process with each layer, frosting in between.
  8. Decorate: Once the layers are stacked and frosted, decorate with edible flowers and foliage for a beautiful and elegant touch.

Notes

Essential Tips for Perfecting Your Wedding Cake

 
  • The cakes can be frozen un-iced for up to a month or made up to 7 days ahead.
  • It’s normal for the cakes to have crusty tops when baked—trim if necessary.
  • Use good-quality chocolate for the frosting for a smoother finish.
  • The high chocolate and sugar content can cause the cakes to burn, so keep an eye on them.
  • You may need to cover the cakes with foil or parchment paper while baking.
  • The cakes are firm enough to stack as they are, but you can use thin cake boards slightly smaller than each layer if preferred.
  • Don’t ice the cake more than a day before the wedding to maintain its sheen.
  • Once iced, keep the cake in a cool place, but not in the fridge.