Who says wedding cake must be vanilla? With so many options ranging from dark to white, there are mounds of melt-in-your-mouth possibilities for serving chocolate dessert on your big day. Here, our favorite recipes starring cocoa—whether in the batter or the frosting
Mini Chocolate-Covered Wedding Cakes
Fancy? Yes. Fussy? Not in the least. To make these mini chocolate-covered desserts, we poured a glaze over each cake and piped on lines—and, in the case of the cake in the middle, circles—of melted white chocolate. (Perch the cakes on a wire rack so excess glaze doesn't pool.) Then we gently dragged a toothpick through the lines to create the designs.
Gooey Caramel and Chocolate Cake With Salted Peanuts
You can thank New York City pastry chef Jason Schreiber for concocting this irresistible chocolate buttermilk cake layered with caramel, salted peanuts, and ganache. It’s so mouthwatering, it doesn’t need icing.
Chocolate Petal Wedding Cake
Hidden beneath a gentle flurry of bittersweet chocolate curls are three tiers of mocha spice cake made tender with sour cream. The cake gets a lift from coffee, ginger, cinnamon, nutmeg, and clove; each layer is brushed with ginger-infused syrup before it is frosted with chocolate buttercream.
Tip: The edible sugared pansies make the cake lovely for a spring wedding, but the curls are too delicate to be placed outdoors during the summer.
This caramel-y take on yellow cake features mini chocolate chips and alternating layers of creme-anglaise buttercream and crunchy walnut toffee. The entire Jason Schreiber confection is then covered in fondant and dotted with regular-size chips attached with royal icing.
Dark-chocolate buttercream spiked with chili powder hides between layers of cinnamon-vanilla cake to give this sweet its namesake’s trademark kick.
Wedding Cake With Floating Cherry Blossoms
This cake reflects a dreamy spring moment amid the cherry trees, when a breeze scatters the dainty blossoms into the air. Here they seem to drift from the top of the cake, where they are densely massed, down to the bottom, where the pink petals break apart as they would in nature. There are enough sugar blossoms to adorn each slice of cake when it is served. Chocolate fondant covers the layers, a striking complement to the shades of pink.
Powdered cocoa forms a monogram on the glazed surface of this super-dense, super-delicious chocolate cake featuring Guinness and dried cherries.
Devil’s Food Wedding Cake
The classic American layer cake is dressed up with geraniums for a wedding. Use your favorite devil’s food cake recipe combined with our favorite old-fashioned chocolate frosting made of semisweet chocolate chips, heavy cream, and corn syrup. Spread the frosting on the cake in broad strokes and secure vibrant geraniums in floral foam on trays around the tiers.
Tip: The number of geranium blossoms you need will vary, depending on the size and variety of plants.
Darkest Chocolate Crepe Cake
Dark chocolate glaze, hazelnut filling, and candied hazelnuts transform this impressive stack of crepes into a wedding-worthy cake.
Truffle Wedding Cake
This tower of truffles is inspired by the croquembouche, the traditional French wedding cake. The chocolates are rolled in assorted cocoa powders from the United States, France, and Holland. The different qualities of the powders provide nuances of color and flavor. Beneath them lie layers of yellow butter cake filled and frosted with dark ganache.
Chocolate Chestnut Wedding Cake
This rich chocolate and chestnut cake is reminiscent of roasted chestnuts by the fire, making it perfect for a winter wedding. By decorating it with sugared fruit and laurel leaves, you don't have to worry about using flowers that may not be in season during colder months.
Heart-Shaped Diablo Cake
Except for the whiskey-soaked raisins studding its interior and the candied-orange base, this elegant heart-shaped cake is all chocolate: inside and out.
Individual Chocolate-Espresso Charlottes
At coffee time, serve these mini treats concealing rich layers of chocolate sponge cake, creamy milk-chocolate ganache, and smooth mocha Bavarian cream.
With its rich chocolate flavor and light-as-air texture, this petite round confection would make a standout groom’s cake.
Five tiers of dense, double-chocolate brownies glazed with caramel and trimmed with candied pecans make up this unique chocolate wedding dessert. To support each tier of brownies and keep them aligned, use a custom-designed acrylic cake stand and an acrylic pole with tubing slipped between each layer. Serve alongside vanilla ice cream.
Marble Wedding Cake
Bakers have been swirling dark and light batters together for more than a hundred years. Here, marbleized fondant hints at the cake’s interior and covers a layer of buttercream frosting.
Chocolate Faux Bois Wedding Cake
Faux bois, French for “fake wood,” is a lovely decorative motif. A wood-graining tool creates the white chocolate markings on bittersweet chocolate panels; they’re then pressed into the chocolate ganache that envelops the cake. To make the leaves, brush tempered bittersweet chocolate onto real lemon leaves and peel off after chilling briefly.
Mini Fudge Wedding Cakes
Delight guests at a wedding—or bridal shower—with their own tiered “cake.” For these fudge treats, which can be made with white or dark chocolate, cookie cutters form bite-size layers resembling those on a wedding cake. Pink sanding sugar serves as icing, and paper doilies enhance the dainty display.
Each layer of this pistachio sponge cake gets a blanket of white chocolate mousse before the whole decadent treat gets topped with smooth buttercream frosting.
Chocolate Kumquat Wedding Cake
Consider offsetting chocolate flavors with fruit. Serve tart, candied kumquats on the side of chocolate cake covered in whipped ganache and surrounded by bands of tempered bittersweet chocolate. The bands are adorned with flowers cut from kumquat skins and with leaves and flourishes piped in dark and white chocolate.
Mocha Wedding Cake
The icing on this coffee-infused cake starts out light and becomes deepest in color and flavor at the bottom. The meringue drops, tinted with cocoa and coffee extract, are dipped in chocolate, then set on the tiers. Extras can be served alongside the cake or distributed as wedding favors.