Dark Chocolate Wedding Cake With Chocolate Orange Ganache And Orange Buttercream

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Nutrition per serving    (USDA % daily values)


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Ingredients for 30 servings

13/4 cups unsweetened cocoa powder (not Dutch-process)

13/4 cups boiling water

4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

one 8-ounce container sour cream

1 tablespoon plus 1 teaspoon vanilla extract

3 cups all-purpose flour

2 1/2 teaspoons baking soda

1 teaspoon salt

3 3/4 sticks (1 3/4 cups plus 2 tablespoons) unsalted butter, softened

1 3/4 cups granulated sugar

3/4 cup firmly packed light brown sugar

5 large eggs

1 cup heavy cream

8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

2 tablespoons unsalted butter, softened

2 teaspoons freshly grated orange zest

1 tablespoon Cointreau or other orange-flavored liqueur

one 8-inch cardboard round*

one 6-inch cardboard round*

three 8-inch plastic straws

5 large egg yolks

1/4 cup sugar

1/2 cup fresh orange juice

1/2 stick (1/4 cup) unsalted butter, softened

1 1/2 teaspoons fresh lemon juice

1 1/4 cups sugar

1/2 cup water

5 large egg whites

1/2 teaspoon cream of tartar

6 1/2 sticks (3 1/4 cups) unsalted butter, cut into pieces and softened to cool room temperature

1/2 teaspoon salt

2 tablespoons freshly grated orange zest

Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.

Decoration: fraises des bois (wild strawberries)** and small roses with some leaves attached (both fruit and flowers must be nontoxic and pesticide-free)

*available at specialty cookware shops

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