Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(101 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

    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

    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

    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
    Eggs

    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, questions and tips

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gwingle
25th Jul, 2012
5.05
I made this cake for my friend’s wedding in June 2012. I was practically a backing novice having never covered a cake in icing before or stacking one. This is an amazing recipe each time I did it, it worked out perfectly. I did a 10inc base, 8inc middle and 6inc top tier (all chocolate). To change a recipe for different sized tins you need to work out the area of the tin, like high school maths. Pythagoras theorem for round tins. Then compare the original recipes area to your tins as a percentage and apply the percentage to the ingredients.
l-bray
13th Jul, 2012
hi guys! i really need to ask this urgent question as i am intending to do this cake tomorrow for my parent's anniversary =) if i use the amounts given to do a 30cm tin, how deep will it turn out please? thank you
lucyclarecarter
7th Jul, 2012
Please can someone send me the fillinf recipe for this cake - it looks stunning as a birthday cake.
carole34
24th Jun, 2012
I would like to make this as the second tier of my sons wedding cake so want to use a 23cm tin. How do I scale it down and what would the cooking time be?
tamarynf
22nd Jun, 2012
5.05
This is a perfect bottom teir! Easy to make and really delicious. I used a 28cm square cake but followed this recipe and it tastes and lOoks great.
minstrels38
13th Jun, 2012
I'm making this cake for my friends wedding - did trial run and both fruitcake and lemon cake turned out great. I had the same with problems with the chocolate cake tho it came out crusty on top and around the side and sunk in the middle. I checked with some cooking experts (my Mum and Aunt!) and they both said that it's probably because I didn't cover the outside of the tin with paper this stops the sides cooking too quickly. I did everything else right and didn't open the oven door for over 2 hours so hopefully this is where I went wrong!! Fingers crossed it works ok - wedding is in July it does taste lovely tho!!
amelia-16
5th Jun, 2012
I would like to use this recipe for a 10inch, 8inch and 6 inch wedding cake could you recommend quantities and oven temperatures aqnd timimgs. This would really be appreciated.
lelimey
5th Jun, 2012
5.05
I have some superb chocolate cake recipes but chose to make this as one of three cakes, I made this, the lemon and a vanilla with jam and buttercream instead of the fruit tier. This was superb, rich and sumptuous and stayed moist - really an absolutely brilliant cake. Will definitely make again any time a really good choccie cake is needed
kimmycupcake
31st May, 2012
Just tried this recipe and it did not work for me at all I followed everything exactly but its way to sweet it exploded as there was way to much mixture and is dry and in some places crusty except the middle which took forever to cook i'm afraid I wont be using this recipe again.
carlystar
25th May, 2012
Val, Becsy ans Amelia, did any of you use large eggs? The recipe is not clear on which size of egg to use. Maybe this could be the reason for the recipe working for some and not for others?

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