Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(87 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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gunae987's picture
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Oh wow!!!! This is probably the best chocolate cake I have ever made, and I make a lot of cakes. Simple, rich, moist and keeps for several days - if it's not all eaten first!

kathyhinton's picture

Hi Tinysparkles, I've just finished my trial bake of cupcakes - great success! Used a quarter quantity of the mix and baked at 150 degrees (fan) for 35 minutes. Filling the cases half full gave cupcakes gently domed just about level with the case edge. Filling them 2/3 full gave what I wanted - domed above the edge of the cases. Got 15 cupcakes from this quantity. Lovely texture.
Thanks so much for your advice. : )

kathyhinton's picture

Hi Tinysparkles, thanks for posting your answer. Good idea to try different amounts in the cases first - I'll get baking! I've got to make 30 of them to go with the 12" cake for a wedding next weekend. They'll be topped with ganache swirls, but I need them to be fairly high. I'll let you know how I get on.

tinysparkles's picture

hi kathy -
when baking fairy cakes using this mixture, i baked for 20mins but with a non-fan assisted oven, so maybe 15-20mins for fan-assisted? i piped the mixture into the cases to get an even spread. before baking a whole batch, i would recommend trialling 2 or 3 cases with different amounts to see which is your ideal risen height, as depends if you want to decorate with icing etc afterwards. have fun baking them! :)

tinysparkles's picture

delicious and super easy!! i attempted my first 2-tier christening cake for my friend's baby and it went down a treat! everybody enjoyed the cake and i used the same recipe to make a large batch of fairy cakes for the kids, which was very popular!! have made this recipe a few times now and it always comes out perfect as long as you watch the temperature.

i used half the recipe for an 8" cake and quater the recipe for a 6" cake in both cases leaving a 1" gap from mixture to rim of tin, there will be some extra left. good for making in fairy cakes!

kathyhinton's picture

Fab recipe which I have used several times. Have used 1/4 mix for a 6" round tin, 1/2 mix less a few tablespoonfuls for an 8" tin, 3/4 mix for a 10" tin. Beautifully moist cake which cuts really well. Would love to know if anyone has tried it for cupcakes. If so, how long did you bake them for, and at what temp? (I have a fan oven).

ninagupta's picture
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unfortunately, this one was an expensive disaster. i am pretty sure i followed the recipe to the exact letter, yet after 3 hours in my (very reliable) oven, the cake was still not cooked. after 3.5 hours the tester was coming out clean so I let it cool. when later cutting to start the filling process i was dismayed to find that large soggy parts still werent cooked properly - too late to go back in the oven - too raw to expect anyone to eat... it was my mum's 60th birthday cake and it was too late in the day to start again. just cant work out what went wrong :(

ninagupta's picture
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unfortunately, this one was an expensive disaster. i am pretty sure i followed the recipe to the exact letter, yet after 3 hours in my (very reliable) oven, the cake was still not cooked. after 3.5 hours the tester was coming out clean so I let it cool. when later cutting to start the filling process i was dismayed to find that large soggy parts still werent cooked properly - too late to go back in the oven - too raw to expect anyone to eat... it was my mum's 60th birthday cake and it was too late in the day to start again. just cant work out what went wrong :(

alicia-foodoholic's picture

274 calories per peice, It must be a tiny bit of cake considering the 10 eggs and 650g of butter?
I will continue searching I think!

magawne's picture
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An excellent firm and moist cake. I made this for a wedding cake as the bride wanted a chocolate cake. I was astounded by how well it cut - very neat with no crumbs, and the fondant stuck well with just a little brushed egg white. The taste was just right too, being not too sweet. I changed nothing in the recipe, except to lower the heat in the oven to about 140c as my oven is hot.

jokrol's picture

hi, i am looking to make this cake for my sons christening, i am looking at a 3 tier cake 7" 9" and 11" can any one help with quantities and cooking times need help....

denny5's picture

have just made the choclate cake for my brother's 40th birthday it tastes great but the top has dried out and has cracked. I cooked it for 2hr 20mins in a fan oven on 140. Did I leave it in too long?

lennyb's picture

made choc cake for trial wedding cake fab best tasted yum when i added the coffee i just mixed it with vanilla essence was i supposed to make it up with water to get 100ml? please help as i have to make this cake in 2 weeks.

jotraeger's picture
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Ok i made it!

Disappointed, it was good but i have made a better chocolate cake for less money!!!

My mom said it wasn't sweet enough.

lmeyer's picture
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I made a 9-inch version of this cake recently and used half the recipe. I baked in a fan oven for 1 hr 45 minutes at 140 degrees and it turned out perfect (skewer was clean). Make sure to line a couple of inches above the top of the tin as the cake rises a lot!

The cake was really tasty and improved after a couple days. I wouldn't really rate the chocolate buttercream recipe though. It was too sweet & not much flavour. It was also a bit grainy - not sure if I did something wrong. Can anyone recommend a good buttercream recipe?

sallyljw's picture

I am planning to make this wonderful chocolate cake for my son's wedding. Will my guests be ok with a napkin and fingers, or will they need a plate and fork? Thanks in advance for your responses.

mrblomac's picture

Chocolate cakes collapsing....
Have made 6in, 9in, 12in. Some perfect. some not...
Scratching my head as to why..fan oven new and holds temp..
Any ideas...

jotraeger's picture
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I ordered bicarbonate of soda and here is the description..

Description:
This antacid powder is to be mixed with water and provides effective relief of heartburn, acid indigestion, sour stomach and symptoms of upset stomach associated with these conditions, or overindulgence in food or drink.

IS THIS RIGHT???? LOL or is there another bicarbonate of soda?

jotraeger's picture
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and is soured cream the same thing as sour cream?

jotraeger's picture
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and is soured cream the same thing as sour cream?

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