help me replicate my wedding cake!

[TerriS]

Our second wedding anniversary is coming up and I would love to surprise my husband with something resembling the flavor of one of the layers of our wedding cake. (We got married in CA but live in VA, so just ordering a cake from our wedding cake baker is out of the question. Plus, we ate our top layer in the days after the wedding because we didn't want to have to worry about getting it home on the plane.)

This is the description of the cake from our baker's website:
Two tall layers of moist banana cake with one tall layer of baked chocolate truffle surrounded by thin layers of creamy chocolate mousse. I have a pretty good banana cake recipe (plus, it's light), but any thoughts on the chocolate truffle and chocolate mousse? I wouldn't even know where to start on that. (that part was thinner so it doesn't have to be light.) We also had a basic buttercream frosting...any ideas for a good substitute, preferably a little lighter recipe?

Any help or ideas would be appreciated. Thanks!

[SusanL]

Would any part of this recipe help? I was thinking of the Mocha Layer
Hazelnut Torte

6 eggs, separated
¾ c. sugar, divided .

Place egg whites in a bowl, whip until soft peaks.Gradually add ¼ c sugar
whip until stiff peaks.Whip egg yolks in separate container until yellow
colored about
2 minutes, reduce whipping and add remaining sugar, beat 1 minute.

1/3 c. plain bread crumbs
¼ c all -purpose flour
2/3 c finely chopped hazelnuts

Add
bread crumbs, flour, and nuts to egg yolk mixture, whip for 30 seconds at
a low speed until well blended. Fold egg white mixture into egg yolk
mixture.
Pour batter into a greased and floured 9" springform pan. Bake 325 degrees
for 40-45 minutes. Cool in pan 10 minutes, then remove from pan and cool
completely on a wire rack.
When cool, slice cake in thirds to form 3 layers. Frost with Creamy Mocha
Filling
Yields one 9" torte.

Creamy Mocha Layer

2 squares 1oz each semisweet chocolate, melted
1 c. butter or margarine,softened
2 c. powdered sugar
2 t. instant coffee
1 t. vanilla

Place chocolate and butter in a bowl. Beat for 2 minutes at medium speed.
sift sugar and coffee into bowl. Add vanilla, beat ten seconds at low speed.
Scrape bowl and beat medium for 2 minutes until light and fluffy. Yields 2
cups.

[TerriS]

That mocha layer might do nicely! Of course the whole hazelnut torte sounds fab! Thanks and keep 'em coming!

[CompassRose]

For mousse cakes, and fallen souffle tortes, and more, go to the library and pick up a copy of Alice Medrich's Chocolate and the Art of Low-Fat Desserts. I think you might find what you seek, therein. :D

Or, hang on (edit)... I will post a little list of selected highlights...
The New Chocolate Decadence
Fallen Chocolate Souffle Torte
Chocolate Walnut (or any nut) Torte
Chocolate Chestnut Torte
Bittersweet Chocolate Truffle Mousse
Bittersweet Chocolate Meringue Mousse
Mocha Mousse
Milk Chocolate Mocha Mousse
and directions for various elaborate cakes involving stacks of mousse and sponge cake layers...

For buttercream, I've got a recipe for a lower-fat buttercream in Sarah Phillip's Healthy Oven Baking Book, which I could post if you want.

[TerriS]

that low-fat buttercream recipe would be MUCH appreciated!!!

[CompassRose]

3 cups confectioners sugar
3 tablespoons meringue powder*
1 1/2 tablespoons unsalted butter, at room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla extract
4 tablespoons water, plus more as needed

In a medium bowl, using a handheld electric mixer at low speed, beat the sugar, meringue powder, butter, corn syrup and vanilla until combined. Gradually beat in enough water to make a thick, spreadable frosting. Use immediately or cover. Best used just after mixing. The frosting can be prepared up to a day ahead. To soften, beat again with one teaspoon of water, for a few minutes until spreadable. Keep frosting thick.

Apple Buttercream: Substitute unsweetened apple juice concentrate, thawed but not diluted, for the water.

Maple Buttercream. Substitute maple syrup for corn syrup. Reduce vanilla to 1/2 tsp; add 1/4 tsp maple extract.

Mocha Buttercream: Add 1/4 cup Dutch process cocoa to the confectioners' sugar. Substitute strong brewed coffee for the water.

Orange, Lemon, Lime Buttercream: Add the grated zest of one orange, lemon, or lime; substitute corresponding fresh-squeezed juice for the water or 1/4 tsp pure extract.

*Note: Do not reconstitute the meringue powder or substitute fresh egg whites. You may substitute dried egg white powder if necessary, but it works better with the meringue powder.

My note: this is a pretty parsimonious recipe; it makes enough to lightly frost the middle and top -- not the sides even -- of an 8 or 9 inch double layer cake.

Per tablespoon, vanilla frosting: 72 calories, 4% protein, 86% carb, 10% fat.

[TerriS]

Thanks so much. Now if I can just figure out what meringue powder is and if they sell it anywhere near me. :)

[lhall]

Wilton makes merangue powder. You can get it at Michael's or any place that sells Wilton stuff.

Leigh