Wedding cake - rich dark chocolate cake

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• 5 plane tree

  13 November 2007

  5 plane tree commented on this recipe

  Really simple to make, the cake came out really moist and delicious!

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• sheila

  07 January 2008

  sheila commented on this recipe

  beautiful rich chocoate cake and excellent filling. cuts well.

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• sheila

  07 January 2008

  sheila rated this recipe

  

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• HayleyGrice

  27 February 2008

  HayleyGrice rated and commented on this recipe

  

  This makes the HUGEST chocolate cake. And really moist and tasty despite its size - I thought it may dry out in the oven but the low heat obviously helped. I was really impressed, it makes about 32 cake slices of normal size if you aren't using it for a wedding cake (where you get more slices as they are cut smaller). I must admit I did feel a bit guilty at the amount of sugar, chocolate and butter that went in!! I also mixed it across three bowls as the ones I had just weren't big enough. I stirred in two, then swapped between the three bowls so I got an even spread of ingredients. Gave it a final stir actually in the cake tin too. Would definitely recommend for a party - try omitting the icing and making more of the chocolate cream filling and putting that on top instead.

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• nitemare1

  11 March 2008

  nitemare1 commented on this recipe

  Err if i want to do this cake in a 20" tin what do i need to do? thanks P

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• nitemare1

  11 March 2008

  nitemare1 commented on this recipe

  Err if i want to do this cake in a 20" tin what do i need to do? thanks P

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• Marilyn

  31 March 2008

  Marilyn commented on this recipe

  I'd love to make this cake in a 10" square cake tin - should I use the same quantity of cake mix or does the recipe/cooking time need to be amended please. Thanks

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• sarahscot

  02 April 2008

  sarahscot commented on this recipe

  I just finished making it in a 10" square tin this morning. I'd recommend leaving out about 2 dessert bowl quantities of the mixture as I've got the fun job of scraping the overspill off the bottom of my oven!! I cooked it for exactly 2 and a half hours and it seems perfect.

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• jenza88

  08 April 2008

  jenza88 commented on this recipe

  I halved the quantities of this recipe to create a smaller version, as I wanted to test the recipe in preparation for making a christening cake. I used a 23cm tin and baked it for 2 hours 15 minutes at 140 C in a fan oven. It came out beautifully moist and has kept really well. everyone who has tried it has commented on how delicious it is. I'll definitely be using this recipe for the christening cake.

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• VictoriaD

  10 April 2008

  VictoriaD commented on this recipe

  I cannot seem to find the ingredients or method of the cake filling. I intent to make this for my wedding as it sounds wonderful. Please can someone let me know where to find the filling. Thanks

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• Sandi

  17 April 2008

  Sandi commented on this recipe

  Victoria - click on 'creating your wedding cake' on the right hand side and you'll find how to fill it. I'm planning on making this for my own wedding in September!

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• VictoriaD

  17 April 2008

  VictoriaD commented on this recipe

  Hi Sandi Thanks for this- let me know how yours gets on and if you have any tips for me! Good luck with the cake!

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• Mary's Meals

  27 April 2008

  Mary's Meals commented on this recipe

  I would like to make this cake as the top tier for my daughter's wededing cake. Could someone please advise as to quantities and timings for a 6" tin? Many thanks Mary T

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• Janice Baker

  01 May 2008

  Janice Baker commented on this recipe

  I made this cake with my daughter's help for her wedding last May. We tested three chocolate cake recipes, and this one was voted the best by all concerned! I have since made this cake for my 50th birthday in December, using gluten free flour as I have coeliac disease, and it was absolutely gorgeous! No-one noticed anything different about this cake, as it's so dense and tasty they didn't realise it was'my' flour until they saw me eating it. I am about to make it again for my son's 30th birthday, and will soon be making it for my Grandson's christening! It has really become a family favourite. Thank you!

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• Jo

  03 May 2008

  Jo rated and commented on this recipe

  

  Been practising this recipe since Christmas with different quantities. It's a dirty job but someone has to do it. :) Making it for my daughter's wedding in August with the zingy lemon cake. Pleased to note they will freeze although hope to have time to make them fresh. Perhaps I will feeze some three weeks before as a safeguard and make fresh if all is well. I have sometimes used slightly wrong ingredients along the way but it has always come out a nice cake except for the one with the hole in the middle which I took out a bit too soon I think. It does slice really well.

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• Bethany Hughes

  05 May 2008

  Bethany Hughes commented on this recipe

  Does anyone know what depth cake this recipe makes? I'm planning to make a square 12" cake and wondering whether I'll need to scale up the quantities or whether it will be enough as it is?

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• Jenny

  16 May 2008

  Jenny rated and commented on this recipe

  

  I made this for my husband's 40th birthday, as a practise for a 3 tier all chocolate wedding cake I'm making later in the year. I used an 8" square tin. I worked out the volume of the 12" recommended round tin size, (equivalent to 11" square) then scaled back the recipe proportionally. It's a pain but it's the most accurate way to adjust to different size tins. I also used creme fraiche instead of soured cream, as I can't get that where I live in France. For the 12" square wedding cake base I intend to make, I won't be bothering to increase the amount at all.

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• mjm

  16 May 2008

  mjm commented on this recipe

  Am planning to make this whole 3 tier cake in chocolate for my neices wedding.Can anyone help me with the amounts for each tier. Have had a trial run halving the amounts and using a 17cms round tin, this made a really delicious cake but too much mixture for tin and I think I should have left it for 2 1/2 hrs instead of just 2 hrs.

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• rosesRred

  19 May 2008

  rosesRred commented on this recipe

  Hold on to it tight as you put it in the oven... I didn't. :(

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• Jenny

  26 May 2008

  Jenny commented on this recipe

  You have to work out the volume properly, to acurately adjust the amount for different size tins. Assuming the recommended cake tin of 30cm dia is 4cm high, it's volume is approx 2800 cubic centimetres. A 17cm dia round tin of the same height, is approx 900cc, so the recipe amount would have to be reduced to approx one third. Think about it, as an example, a 6" square would fit 4 times into a 12" square tin, not twice. Dig out the calculator !! Volume of a round tin = height x pi (3.142) x radius squared.

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http://www.bbcgoodfood.com/recipes/4577/

http://www.bbcgoodfood.com/recipes/4577/

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Ingredients

• 650g unsalted butter
• 650g plain chocolate (70% cocoa)
• 100ml very strong coffee- espresso is ideal
• 3 tsp vanilla essence
• 650g plain flour
• 2 tsp baking powder
• 2 tsp bicarbonate of soda
• 950g light soft brown sugar
• 10 eggs
• 2 x 284ml/9.5 fl oz soured cream

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Difficulty and servings

Serves 50

Preparation and cooking times

Prep 40 mins

Cook 2 hrs 30 mins

Ingredients

• 650g unsalted butter
• 650g plain chocolate (70% cocoa)
• 100ml very strong coffee- espresso is ideal
• 3 tsp vanilla essence
• 650g plain flour
• 2 tsp baking powder
• 2 tsp bicarbonate of soda
• 950g light soft brown sugar
• 10 eggs
• 2 x 284ml/9.5 fl oz soured cream

Per serving

274 kcalories, protein 3g, carbohydrate 30g, fat 16 g, saturated fat 9g, fibre 1g, sugar 20g, salt 0,23 g

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