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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twright11's picture

hi there thank mary, perhaps it happens with chocolate of different cocoa solids but i added the coffee and vanilla into the cake mix after i added the chocolate mix and it was fine, very moist and highly commented - will definately make it again!!

marymoore's picture

Re the 'splitting', it simply did not happen when I used this recipe. Maybe it was the chocolate I used - Green & Blacks dark cooking choc (I got it in Tesco)

marymoore's picture

Brilliant moist cake - made it for my daughter's wedding. Was worried about long journey in the car, so I made my butter cream from just icing sugar and unsalted butter, vanilla essence and melted Green & Blacks dark cooking chocolate (11 squares to every 8oz icing sugar)- lovely.

Also made half the recipe for my grandson's birthday and topped with melted Cadbury's dairy Milk and chocolate buttons to decorate.

Freezes well before filling and decorating.

The best chocolate cake that I have ever made!

twright11's picture

how do you add the coffee and vanilla as when any melted chocolate comes into contact with water it 'seizes' or splits?
has anyone got any tips on how to do this? need help as soon as possible!!!!

cookie2's picture
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have just made this for a friends daughters wedding, have tried the recipe to me it taste's rather sweet, the skewer came out clean but feels heavy and once cut in half still looked uncooked, Does anyone have any suggestions for me

eagles43's picture
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I made this cake for my friends 40th birthday today and I halved the recipe and calculated what tin size I needed and this fitted perfectly in a 7" square tin. I also have a fan oven and 160 was too hot still for such a long cooking time so I cooked it for 2.5 hrs at 150c (fan oven) so be careful to accommodate what your oven does rather than what the instructions tell you. I'm icing it later today so have not yet had the pleasure of tasting it.

eleymum's picture

My husband made this recipe and it was a complete success. Moist and very tasty.
I will definitly make this again.

collinel's picture

Absolutely fabulous cake. I have made this for special occasions and use it again and again. The entire wedding cake is in my opinion superb. The Lemon Cake also 'works' and it is always concerning when cooking for larger numbers of people.

I made the summer wedding buffet for my daughters 21st celebrations and we had a wonderful day and it certainly took the stress out of catering for a larger number by having the recipes and shopping list ready prepared

ebony143's picture
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Hi Webby, I can only suggest that your oven may not be hot enough, or the cake is too low? When I baked the 10" cake, I reduced the ingredients by working out the % difference in volume and it took a little less time, when baked at the same temp. So if the recipe was followed as you said, then it should've taken 2.5 hrs. Turn up your oven and raise the cake maybe? However, if the cake was good, then the time it took to bake doesn't really matter!! Hope this helps.

speedywebb's picture

Can anyone tell me why mine takes so long to cook?

ebony143's picture
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I used this recipe for a Christening, generously serving 120 with 10" and 12" square cakes. It was absolutely fantastic - I can't rate it highly enough. Flavourful and rich - but not too sweet, with a lovely dark, firm texture, making stacking easy, this cake cuts in layers beautifully. Made 4 days ahead, it was still as moist as it was on the 1st. I also froze an iced trial run cake, defrosted it in my fridge for a day and then at room temperature for a day and it was as scrumptious as the day I baked it. The only modification I made was to use Creme Fraiche instead of Soured Cream. (It's worth noting that this recipe is expensive which should be considered when pricing for clients.)

speedywebb's picture

I have made this cake for 2 weddings but mine always takes for ever to cook - at least 3.5 hours. I make it exectly as the recipe states - what am I doing wrong. I am confused why the soured cream is listed as 2 x 284ml soured cream , why not 568mls? Am I reading this wrong???

Comfydemo's picture

Possibly because the tubs you buy it in are 284mls. Its correct amount as ive used this recipe a few times and worked perfectly.

huevita's picture
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I halved the recipe and used a 20x30cm tray bake tin, I only put 200ml of creme fraiche in because I didnt have enough in the fridge. I cooked the cake at 150ºc for about 1hour, the result -very moist, very chocolatety and extremely easy to cut.
I have been searching for a good chocolate cake for a long time, I have tried many recipes, however this recipe tasted like a shop bought cake which disapointed me slightly. It is a very rich cake. My quest continues.........

shazomatic's picture
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Made this chocolate cake for my daughters birthday cake (big 13th Birthday party) and it was superb. Would not hesitate to make it again. Deliciously rich and moist without being cloying. You could easily get 70-80 portions out of it, unless you like huge slabs!

hellsheaven's picture
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This cake is wonderful - I am going to make it for a friend's wedding cake and so did a practise run at the weekend. I changed the expresso coffee for Cointreau which worked really well. Can anyone suggest ways to cut the cake in half when it is as large as a 12inch as I am worried my knife won't be big enough?

s_wes001's picture

the choc buttercream is on here....under how to make a wedding cake
but it is as follows
500g butter
1kg icing sugar
142ml double cream
200g 70% solid choc

bring cream just to boil , pour over cream leave 2 min stir til smooth then fold into the butter cream made using the butter and icing sugar.....if not a plain ganache icing is lovely porb best doing an internet search for amounts thou

siamese01cat's picture

PLEASE could someone provide a recipe for chocolate buttercream filling and topping for this cake (or another suitable chocolate filling and topping). I can't find the recipe listed here for the filling for this cake - only the lemon curd one!! Many thanks.

hogmanay05's picture

I made this as a 3 tier for my wedding in September. I replaced the coffee with fresh squeezed orange juice and grated in orange rind from a couple of oranges. It was really, really tasty and I've even made it for a couple of birthday cakes too.

I would recommend it to anyone as I had no experience of baking cakes before and now I am hooked!!

kdearlove's picture
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This cake is just perfect, I've made so many trial wedding cakes now and this one comes out the best. So moist yet firm enough to ice and stack and not crumble all over your guest outfits.

I'm definitely using this recipe for my wedding cake now.

One question, I've frozen the latest one I've made to see how fresh it stays. I don't want to be defrosting then icing the cake the day before my wedding but afraid it will go stale quicker than a fresh one! Can anyone advise?

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