This very special Gianduja Chocolate Same Love Wedding Cake is two tiers of rich chocolate cake, filled with a silky, decadent gianduja buttercream!
It's been a while since we had cake here on I Sugar Coat It! Well, you are in for a treat today. There are stripes and dots and hearts, flowers, bright colours and showers of LOVE!
In the words of Dr. Barbara de Angelis - "Love is a force more formidable than any other. It is invisible - it cannot be seen or measured, yet it is powerful enough to transform you in a moment, and offer you more joy than any material possession could."
And if you have been fortunate enough to have loved and be loved, then the good doctor's words will resonate.
Love is indeed a beautiful thing. Something we should all be free to experience. Fully and free of fear, judgment or ridicule. For me, love is not about the who, where, when, why or what - it simply IS. It exists because we exist (or vice versa). Strip away race, sex, religion, status... all the things that blind us and you will find nothing purer, more intoxicating, more enveloping than true LOVE.
Parent to child. Siblings. Friends. Lovers.
On the topic of lovers - some choose a less formal union, while others choose to seal their union through vows. Be it male to female, or same sex - it's all love to me. Love that should be celebrated. And where there is a celebration, there'd better be cake!
I made this Gianduja Chocolate Same Love Wedding Cake to act as the centrepiece to a special union. It's two glorious tiers - the top tier is three layers a peanut butter chocolate cake and the base tier is six layers of rich chocolate cake, filled with a silky, decadent gianduja buttercream.
It is out of this world delicious and I happen to think, beautiful!
I truly enjoyed making this cake, for so many reasons, but mostly because it was the centrepiece to a celebration of unwavering love.
More Celebration Cakes:
Servings: 0
Ingredients
Cake:
- 360 grams granulated sugar
- 100 grams bread flour
- 100 grams cake/pastry flour
- 73 grams cocoa
- 7 grams baking powder
- 6 grams baking soda
- 2.5 grams salt
- 2 eggs
- 185 ml milk
- 93 ml vegetable oil
- 8 grams pure vanilla extract
- 188 ml freshly brewed espresso hot
Peanut Butter Buttercream:
- 60 grams liquid egg whites
- 90 grams granulated sugar
- pinch of salt
- 170 grams unsalted butter room temperature
- 130 grams smooth peanut butter
- ½ tablespoon vanilla bean paste
Gianduja Buttercream:
- 120 grams liquid egg whites
- 180 grams granulated sugar
- pinch of salt
- 340 grams unsalted butter room temperature
- 300 grams gianduja melted
Instructions
Make the cake:
- Preheat oven to 350ºF.
- Grease two 5-inch pans and three 7-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
- Sift all the dry ingredients into a large bowl and make a well in the centre.
- In a separate bowl, lightly whisk together all the wet ingredients, except coffee.
- Add the wet mixture to the dry ingredients and use a whisk to stir the batter. It will be thick.
- Add the hot coffee and continue to stir with the whisk until fully combined.
- Divide the batter evenly into prepared cake pans. (I place each pan on a scale for even distribution - anal, I know...)
- Bake for 25-30 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway through baking. The smaller cakes will bake faster than the larger ones, so keep an eye on them.
- Remove from oven and allow to cool in pan for 10 minutes before turning them out onto a cooling rack.
- Once completely cooled, level and torte cakes.
Make the peanut butter buttercream:
- Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and utensils to remove any traces of grease.
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites, sugar and a pinch of salt to the bowl of a stand mixer and place over the pot of simmering water, ensuring the bottom of the bowl is not in contact with the water in the pot.
- Whisk the sugar, egg white, salt mixture constantly, but gently, until temperature reaches 160°F.
- Once at the correct temperature, remove from heat and dry the underside of the bowl with a towel before placing it on the stand mixer.
- With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
- Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it reaches a silky smooth texture.
- Add vanilla and peanut butter, continuing to beat on low speed until well combined and silky smooth.
Make the gianduja buttercream:
- Roughly chop the gianduja andadd to a small bowl. Please the small bowl over a pot with simmering water to melt. Set aside to cool.
- Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and utensils to remove any traces of grease.
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites, sugar and a pinch of salt to the bowl of a stand mixer and place over the pot of simmering water, ensuring the bottom of the bowl is not in contact with the water in the pot.
- Whisk the sugar, egg white, salt mixture constantly, but gently, until temperature reaches 160°F.
- Once at the correct temperature, remove from heat and dry the underside of the bowl with a towel before placing it on the stand mixer.
- With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
- Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it reaches a silky smooth texture.
- Add the gianduja slowly pouring in a constant stram, continuing to beat on low speed until well combined and silky smooth.
- Assemble cake.
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