Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(93 ratings)

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

Easy

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: per serving

  • kcal274
  • fat16g
  • saturates9g
  • carbs30g
  • sugars20g
  • fibre1g
  • protein3g
  • salt0.23g
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Ingredients

  • 650g unsalted butter
  • 650g plain chocolate (70% cocoa)
  • 100ml very strong coffee- espresso is ideal
  • 3 tsp vanilla essence

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 650g plain flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 950g light soft brown sugar
  • 10 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 x 284ml/9½ fl oz soured cream

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.

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Comments (340)

daniclem's picture

Disappointing.
I made 10" and 6" round cakes for a tiered wedding cake. I left the 10" for 2 hours as told only to find that it was crispy and a bit burnt on the top and slightly dry. The 6" was ready in under an hour but still had a crusty top.

maisam's picture

I made the three layers, all chocolate for the wedding and decorated with gold dusting powder, moulded hearts and initials. Served with wild raspberries. So many complementary comments. Even the chef at the venue asked for the recipe! I could set up in business.

maweebell's picture
5

I am making this cake for my brother wedding next week and so had a trial run last week. I bought a value washing basin from Tesco for £1.50, it gives you enough space to make up the cake in one go. I used medium eggs to make the cake. The chocolate cake went down a treat! I even had a few comments saying it was the best chocolate cake they had ever tasted. This cake has a nice fine crumb and slices just beautifully! You definitely cannot taste the coffee so you should go ahead and put it in. This is a good one!!

maweebell's picture
5

I'm making this cake for my brothers wedding. I bought a white value washing basin from Tesco for £1.50 to make up the mix. It gives you plenty space to make it up in one go. I used medium eggs in the recipe. I had a practice run the other day and have to say it went down a treat!! A few people said it was the best chocolate cake they had ever tasted. It has a nice fine crumb and slices like a dream. This is a good one!!

P.S You definitely do not taste the coffee in the cake so go ahead and put it in!

s14nxh's picture

Hi all :) I am planning on making this cake for a friends wedding in August and am hoping to make a trail version soon and want to make it in an 8inch tin. Could any of you suggest what measurements to use? Thanks

frisky53's picture
4

Great cake recipe. Easy to increase quantities and the cake is very moist.
Stores well in the freezer and comes out great. I made it as 2 tiers of a wedding cake and everyone loved it.
A great favourite

joanneeland's picture
4

Ok, so here's the deal......I have a gas oven and that really changed the way I cooked this cake. The first time it came out after 2 hours burnt, cripsy and no good at all - the fear of a collapsed cake forced me not to open the oven door - mistake!! So lessons learned, I put the cake in a 35cmx25cm pan, covered it with parchment paper on the top, put it on the middle shelf and dropped the temp to Gas mk 3. After 1hr 45mins the cake was perfect. it was moist, chocolaty but not overly sweet and a very good cutting texture. I would recommend this cake, but like others said, it is very expensive to make so only for special occasions!!

gaibed's picture
5

I found this recipie at the last minute and decided to make it without a trial run for wedding cake that I had been asked to make. I have never received so many possitive reviews. One comment being that it was devine. Will definetly be using it again, it is such a great recipie that is also easy.

mammasmith's picture

This was quite simply the best chocolate cake ever!! I made it twice, the second was the best, but both were useable and went down a storm with a 100 children and adults for a big sporting celebration. Will def be making again. Don't be tempted to look too soon, and make sure its properly mixed.

rebeccam's picture
5

Made as a wedding cake. Most definitely the moistest, nicest chocolate cake I have ever made/had the misfortune of becoming addicted to!

lizzyg's picture
5

Great recipe for a lovely moist cake that cuts well. I used a flexitub bucket to mix the vast quantity as none of my bowls were big enough. I'm using it for an engagement cake.

gunae987's picture
5

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
1

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
1

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!

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