Wedding cake - rich dark chocolate cake

Recipe uploaded by

Jane Hornby

27 ratings

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 160C/fan 140C/gas 4. Butter, double-line and wrap the sides of the 30cm cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
2. Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
3. Pour into the prepared tin and bake for 2½ hrs - don't open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

Per serving

274 kcalories, protein 3g, carbohydrate 30g, fat 16 g, saturated fat 9g, fibre 1g, sugar 20g, salt 0.23 g

Latest comments and suggestions

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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 soured cream

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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 soured cream

Per serving

274 kcalories, protein 3g, carbohydrate 30g, fat 16 g, saturated fat 9g, fibre 1g, sugar 20g, salt 0.23 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk