I''ve been wanting to try to make a miniature 2-tiered cake for a while for many reasons. One reason is it's quicker than the bigger version and you still get a good canvas for fun decorations without having to wait to bake and assemble the larger cakes. This small cake was made using a great recipe I found by Mich Turner in her book "Fantastic Party Cakes". It's a non-flour based cake using almond meal or "ground almonds" instead of flour and so it doesn't expand too much in the oven, is very moist without adding any syrup to it and is firm enough (like brownie texture) to cut shapes out of. I tried this recipe a few weeks ago because I wanted to make small heart shaped chocolate cakes (unfortunately I didn't take pics) I cut out the hearts and saw that alot of cake was leftover from the cutting so i just tossed in a container and put it in the fridge and knew that I could make truffles of something out of it. The batter was so tasty that it seemed a waste to throw out....next morning i woke up and it was all gone..my hubby had attacked it at night...and LOVED it. I knew it would be the perfect filling for the these miniature wedding cakes. First I cut out 2 circles of each size for each individual cake, so I had 4 circles in total, each circle is almost 1 inch thick. I filled them & crumb-coated them with chocolate ganache and then left them in the fridge till they were set. Next I rolled out some marzipan and coated each small cake with a thin layer. I left the cakes out to dry for a day. Finally I used sugarpaste with some green food-coloring to cover the marzipan after wetting it lightly with boiled water. I then placed one tier oven another and secured a light green ribbon on each. Finally I used chocolate sugar paste for th ribbon. Now I tried making chocolate MMF and ended up with a rock solid lump that nearly destroyed my stand mixer. So I used some melted chocolate and mixed it with sugarpaste and left it for 24 hours. Then kneaded it with some vegetable shortening to get it softer as it seemed too dry. It still cracked and wasn't an ideal medium but it's impossible to get chocolate sugarpaste here in Dubai.
Here is the recipe for the Chocolate Almond Cake:
100g. unsalted butter diced
flour for dusting
140g. chocolate (70% cocoa solids)
6 large eggs (separated)
140g. ground almonds
1tsp almond extract
85g. golden caster sugar (you can use regular golden sugar)
-Preheat oven to 170 degrees C
-Line a 23cm tin with non-stick baking parchment, grease and dust sides with flour
-melt unsalted butter with chocolate in a bain-marie or microwave and let cool slightly
-stir in the egg yolks, almonds, and almond extract
-whisk egg whites till soft peaks form and add sugar bit by bit, mixing very well
-stir 2 tbs of the egg whites into the chocolate mixture until combined and gently fold in the rest
-spoon into prepared tin and bake for 30-35 mins until well risen and firm.
(the cake may rise so high and then deflate-this is totally normal, it shouldn't be too thick and should be very dense and chewy).
You can serve this cake with some crème fraîche and dusted cocoa powder or using it to create miniature cakes.