If you want to try making your own chocolate wedding cake at home, this one-tier recipe is divine. Try to use the best quality dark cooking chocolate with at least 70% cocoa content. Decorate with local and overseas fruits and finish with some gold ribbon and flowers to create this homemade celebratio­n cake.

250gm Rewa or New Zealand butter (not margarine) 250gm dark cooking chocolate (70% cocoa) 2 tablespoon instant espresso coffee powder (Moccona recommende­d) 150gm self-raising flour 150gm normal flour 60gm cocoa powder 1/2 teaspoon bicarb soda 550gm caster sugar 4 eggs 2 tablespoon virgin olive or coconut oil 125ml liquid milk

Chocolate Ganache 150gm dark cooking chocolate 60gm melted unsalted butter

Grease a deep 23cm round cake tin. Line the base and sides with baking paper, making sure the paper extends well above the top of the tin. Dissolve the coffee in 185mls hot water. Put the butter, sugar, chocolate and dissolved coffee and water in a pan. Stir over a low heat until smooth, completely melted and well incorporat­ed. Set aside. Sift the flours, cocoa and bicarb of soda into a large bowl. Make a well/hole in the centre. Add the combined eggs, oil and milk; using a large spoon or spatula mix well into the dry ingredient­s. Add half the cooled melted chocolate mixture; stir well till there are no lumps. Add the remaining half; make sure the mixture is well combined. It should be of a pourable consistenc­y. Pour the mixture into the carefully lined cake tin. Place into a preheated oven set at 130 – 150 degrees Celsius. Slow bake for approx. 1 hour 45 minutes. Check with skewer that batter is cooked. Place the cake on a rack; leave in tin until completely cold. Once cold; cover securely with a tea towel. Leave overnight. Turn cake out, remove all of the lining. Trim flat. Once you have achieved a flat, top surface, turn the cake upside down. In a small glass bowl over a pan of simmering water, melt the chocolate. Do not overheat. Pour the melted butter into the bowl and mix together. Stir until well combined and you have achieved a nice glossy, pouring chocolate. Pour ganache onto the centre of the cake. Using a spatula or a knife, spread the ganache all over the cake. Allow the topping to set in a cool room but do not put in the fridge, or it will lose its glossy shine. Decorate and serve.

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