Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(88 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

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Comments

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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

iTeamy's picture

6" round x 4" deep - 317g brown sugar, 217g butter, 34ml strong espresso coffee, 4 large eggs, 217g plain flour, 190ml sour cream, 217g chocolate, 1/2 teaspoon or just over of both baking powder AND Bicarbonate of soda, Teaspoon of vanilla essence. Bake for approx. 1hr 50min temps as in original recipe.

8" round x 4" deep - 564g brown sugar, 386g butter, 386g chocolate, 60ml strong espresso coffee, 6 large eggs, 386g plain flour, 337ml sour cream, 217g chocolate, 1teaspoon of both baking powder AND Bicarbonate of soda, Teaspoon of vanilla essence. Bake for approx. 2hr 05min temps as in original recipe.

Please note all ovens are different - I have estimated from experience the raising agents as they were difficult to subdivide into a smaller recipe. I line my tins bottom and side with greaseproof paper. I also use "bake even" bands every time. These help eliminate doming of the cake and give an even bake. Wilton make them but you can get other makes also from Amazon. Soak them in water and wrap around the tin. They are adjustable also up to 10" cake size. I do use bands for up to 16" cakes also.
All the best.

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.

iTeamy's picture

4cm deep

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.

edmedic23's picture

The best chocolate cake recipe EVER! Making with real chocolate makes it so delicious and it has a great stickiness to it without being heavy or stodgy. Made this for my sister's wedding cake and had so many postive comments. Will definitely be using it again.

I'd strongly advise not leaving out the coffee... You don't taste the coffee flavour at all but it definitely enhances the chocolatiness.

swatts79's picture

i love this cake really easy and i weighed the eggs. I used the recipe above to fill all 3 tins, which i will repeat to make layer two of each size using square tins with biggest being 30cm. The are perfectly even, well risen and baked for approx 90 mins. I also omitted coffee, used standard caster sugar and used self raising flour. Worked a treat, hopefully a very happy bridey on sat, this is the biggest cake i've ever made and its beautifully moist

maryharri's picture

Regarding egg size, this cake seems to work if the eggs are weighed, in their shells, so they are the same weight as the butter, which is also the same as the flour and chocolate in this recipe.

Carol Parham's picture

I'm making this cake for my daughter's wedding. I did a trial run which burned. Then I did a second attempt which burned and dropped in the middle. (I opened the door after 2 hours.)
I then looked at the recipe closely and it says Gas Mark 4/160C. I checked this and found that Gas Mark 4 is actually 180C, so I had been baking my cake in an oven which was too hot!
On my third attempt I set my oven (gas Rayburn) at Gas Mark 2 and didn't peep at the cake until the full 2.5 hours was up.
Result - perfectly risen cake! I still have to layer it so I don't know what the inside is like yet!

maryharri's picture

We persisted with trying to get this right as it goes down so well, focussing on not overfilling the baking tins. My daughter made it for a birthday cake in 2 x 8" (20cm) square tins using half the mix. We checked after 1.5 hours and 'listened' to them, returning them for 10 minutes until they stopped 'singing'. They turned out perfectly, with no sinking. She split each cake in half and used 3 layers for the cake and the 4th layer for us to eat!
I have used an oven thermometer and discovered that my oven is too cool at lower temperatures so have heated it to 160 and turned it downto 150 when the cake goes in.

sharonelakin's picture

I made this for a friend's wedding. It tasted divine!! The recipe was perfect, cooking time spot on, lovely level cake - couldn't ask for a better recipe :-)

wedding-2013's picture

I made this cake today as a trial for my son's wedding. I scaled down the ingredients to fit a 20 cm tin as opposed to a 30cm tin. I thought that i should also scale down the time in the oven, but although the cake appeared cooked, it sank and was uncooked in the centre. Any ideas?

johams's picture

Fab cake to make, very easy and straightforward, and yes, you will need a big bowl. I just used these quantities for a 8", 7" and 6" deep tins and now have 3 perfectly proportioned cakes all just under 4" deep; all baked together for 1hour 40 mins at fan oven temp 140c. Really pleased, thank you!

zoeburn's picture

I would like to know how to convert your chocalate cake recepie from12" to 10",9",8",7",6" round and then also square tins of the same sizes. Do you also have to adjust cooking times and oven temp?

Afrodite_tb's picture

Download the app cakeometer, it does cost but its well worth it! The online version www.cakebaker.co.uk will change the quantities of the ingredients but does not adjust the time ( which the ap does).

bacon-n-egg's picture
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Donnajane - The general rule is 2 weeks (1 week to decorate and 1 week to eat). These cakes also freeze well which I do to keep the stress down). I always add coffee to chocolate cake as it intensifies the flavour either lots of granular or the instant expresso. Any cake over 1hr cook should be well insulated with a thick collar made of card and foil this stops the edges cooking too quick. I would consider halving the recipe and making two layers to ensure a good cook on larger cakes.

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