Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(85 ratings)

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Cooking time

Prep: 40 mins Cook: 2 hrs, 30 mins Plus cooling

Skill level

Easy

Servings

Serves 50

This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
274
protein
3g
carbs
30g
fat
16g
saturates
9g
fibre
1g
sugar
20g
salt
0.23g

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/9½ fl oz soured cream

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Method

  1. Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round 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.

Recipe from Good Food magazine, June 2006

Comments, questions and tips

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Comments

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ruamac's picture

For anyone who wants to use a different size tin, here's a great site that helps with conversion of quantities and temperatures:
http://www.sweet2eatbaking.com/conversion-guide/

I'm planning on making this cake for my daughter's wedding in December so I'm grateful for all the tips and comments. I'm baking a test-cake next weekend to see how it tastes, how it freezes - with and without icing and filling - and how fresh it will stay if not frozen. I'll be putting many of the tips into practice and will post my findings.

Fingers crossed:)

saffron9's picture
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I made this cake for my daughters 5th birthday. I used 30p bars of plain chocolate from Aldi (thanks for the tip s4vcakes). They contain 50% cocoa solids. I halved the recipe and used a 23cm tin which cooked in just under 2 hours. Even with the top cut off to level it, it was still 5cm high. I cut it into 2 but it could easily have cut into 3. I used the cocktail stick and dental floss method which worked brilliantly. I scored slightly into the sides of the the cake first just to get the floss going. The cake was delicious, moist and rich. I will definitely make again. Other measurements and timings for other sized cake tins would be extremely useful Good Food.

saffron9's picture
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I made this cake for my daughters 5th birthday. I used 30p bars of plain chocolate from Aldi (50% cocoa solids). Thanks for the tip s4vcakes. I halved the recipe and used a 23cm tin. It was cooked in just under 2 hours. Even with the top cut off to level it, it was still 5cm tall. I sliced it into 2 but could have easily cut into 3. I used the cocktail sticks and dental floss method which worked reall well. I had to score into the sides of the cake first to get the floss started. The cake was delicious, rich and chocolately I will definately be making again. Measurments and timings for other sized tins would be so useful and really appreciated Good Food.

Phyllis46's picture

My cake is 9 ins

Phyllis46's picture

Ieant to make this as the top layer of my sons wedding cake can you please give me the amount of the flour ect that I need to use

Comfydemo's picture

Wow, this cake is amazing and very moist. I am making a wedding cake in June with the top 8inch tier being chocolate. I made it as a trial run for a birthday cake. I made half the quantity and split between 2 8" tins as advised by a previous comment. I also weighed the eggs so they were same weight as butter. I cooked them on the same shelf in middle of oven at fan 140 for 1hour 30 mins. They rose to about 2.5 inches and came out perfectly. I let them cool for a few hours and then cut the tops off (which my husband and I had for a sneaky late supper snack, hubby thought it tasted amazzzzing). As stated by previous comment cake was cut into 4, I kept one tier and the two tops which I cut off. I then covered the other 3 tiers in greaseproof paper and tin foil and popped in freezer. I will post again if the comments from the birthday boy are favourable. I will definitely be using this recipe for the top tier of my wedding cake. I sliced the cake before freezing as when I cover in buttercream I would like to do so when cake is still firm, I had problems slicing a part frozen cake before (any advice on that would be appreciated). I also wrapped the cake tin in a couple of sheets of newspaper to prevent the outside of cake cooking too fast.

Sharon Purser's picture

How would you split it for a 6" cake? Thanks

SadieC84's picture

Hi I want to also do half of this recipe. Did you cook at 140 C or 140 F? Thanks!

Sharon Purser's picture

I would be 140c - happy baking!

wscoxon's picture

Absolutely delicious chocolate cake for a wedding. Evenly moist all the way through and a good texture. I baked it, froze it then took it out 6 days before the wedding to ice it and it was beautifully fresh on the day. It didn't last long on the plates.

Bananasplit1985's picture

I have cooked this cake for my friend & is delicious. I'd like to make the cake again, with the addition of a 20cm & 10cm cake too. Please could you let me know the quantities & timings for a 10cm & 20cm cake please?

Thank you!

katieb_80's picture

Made this for a base for a three tier wedding cake and my word was it a success. I had to transport it 150 miles so made it a couple of days before and even after the day it was very moist and fresh, I pro rata'd the measurements to fit a smaller tin. If you are doing a showcase cake I would highy recommend this recipe.

lingartland's picture

Made this cake for husband's 50th birthday cake, went down a storm! Best chocolate cake I've ever made. I weighed the eggs (out of their shells) as per the tips, used a double foil collar and it rose to 3". Brilliant.

ctriggcann's picture

I made this cake several times the best made it for my sons 40th birthday and had to carry it 200 miles traveled well

s4vcakes's picture

I love this cake and so does everyone I've made it for. So easy to make too. I have used 50% cocoa solid chocolate from either Aldi or Lidels which not only tastes great but is significantly cheaper.

persianface's picture

What are the ingredients and cooking time for a 6 and 8 inch cake

Nanniebump's picture

I have made this Rich chocolate cake for 3 wedding cakes in the past few months, Never had anything but good comments. I have to say not being able to open the door for 2 hours is nerve racking, But whatever you do DONT !. My husband loves all the practice runs ... I have never frozen one, but I think I will give it ago, as it may take away a bit of stress to know you have a spare one, if needed .

janepenry's picture

I have frozen these cakes - I made it for my daughters wedding. They were absolutely fine
and did take away a lot of stress

sophlouise's picture

Hi All, Please can someone who has made this advise how deep the tins should be for this wedding cake? Struggling to find tins that seem deep enough. Thanks! Sophie.

scoobes's picture

I made this once but halved the recipe to test it out for a wedding cake I'm going to make in January 2014. It tasted pretty good but I do wonder if it'll have a little more character if I used the soured cream as opposed to normal cream. Has anyone made this without the soured cream and if so what did you use? I can't seem to get it where I live.

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