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Apr 13, 2010 07:39 PM

6 Inch Chocolate Wedding Cake

So I am going to make my own wedding cake for my September wedding. Just a tiny one - just for me and my fiance - for many reasons, one being my own stress level, and the other main one being that's the only way I can get away with bringing homemade food without a caterer's license. Now new hubby and I get our own cake that I can make for future anniversaries (and a fresh one, instead of out of the freezer!).

So ideas, please. The best chocolate cake you've ever had. (Chocolate is the only opinion fiance has until we do taste tests.) I got the idea for a 6 inch cake from Bon Appetit's February 2010 article:
and the icing is the best thing I've ever tasted. Seriously. I could bathe in it. The cake was good, but very crumbly and didn't rise well, which led to a little bit of cake meltdown when I layered them.
Please tell me about chocolate cakes memories, and about how to convert a cake recipe to a 6 inch cake recipe. Thank you!

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  1. Have you looked at the wedding cakes on smitten kitchen's blg? I don't know how to convert them though..

    Good luck and Congrats!!

    1. Have I got a cake for you! The Chocolate Oblivion Truffle Torte from Rose Levy Beranbaum's "The Cake Bible". It has only chocolate, eggs, and butter, but you can intensify the chocolate taste by adding strained raspberry puree. You can use rolled fondant icing to cover it, per an Art Deco cake in the book. I have made it many times, for a couple of weddings and several anniversaries. The recipe is for an 8-inch cake, but should be easily modifiable for 6 inches - multiply quantities by 9/16.

      If you prefer chocolate icing, make the "Queen of Sheba" cake from ALice Medrich's book "Cocolat". It's a very different cake fron the Truffle Torte. The recipe is for an 8-inch cake as well.