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Traditionally was not the favorite choice for wedding cakes. However, in recent times with the increase in number of people who want to try new things for their wedding and who just simply love chocolate, chocolate is becoming a very popular choice for wedding cakes. gained steam to the rode of acceptance during the last two decades and is now a very popular choice. To add to chocolate wedding cake is a chocolate fountain. A , with a chocolate wedding cake is definitely a fine combination.

Below is a popular wedding cake recipe.
Ingredients:
9 ounces chopped butter
7 ounces of chopped white chocolate
1/2 C. milk
2 C. sugar
2 eggs; beaten slightly
1 orange zest; grated finely
1/3 C. Grand Marnier
1 3/4 C flour
For Frosting:
2 C. powdered sugar
3 C. cream, thickened
14 ounces chopped white chocolate
18 ounces chopped cream cheese

Directions:
First, grease and line 3 -8 inch or 9 inch round cake pans. Next, preheat oven to 320 F. After this, combine chocolate, butter, sugar and milk in a sauce pan. Use a medium heat. Stir until melted and remove from heat. Then, pour melted chocolate mixture into a large bowl and allow to cool. Stir in the flour, eggs, orange zest and Grand Marnier using a wire whisk, until smooth. Pour batter carefully into buttered pans. Bake until knife inserted into the center of cake comes out clean. To prevent cakes from over browning; cover halfway with foil. Allow cake to cool in cake pan for a few minutes.


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Frosting Instructions:
Melt chocolate in a double boiler and allow to cool for a few moments. Using half the cream cheese and powdered sugar, mix in a small bowl with electric mixer until smooth. Next, stir in the melted chocolate and beat until mixed. Whip the cream until you see soft peaks form. Fold it through the cream cheese mixture. Next, cover and refrigerate for 1 to 2 hours or until firm enough to spread on the cake. The next step will be to begin assembling and icing the cakes. Place the bottom layer cake on a plate or cake board and smooth the top with 1/4 C. icing; leaving about a 1/2″ border around the edge with no icing. Next, carefully place and center the second cake on top and repeat the same procedure. Similarly for the last cake, frost it completely.


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