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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saintbury's picture

Am about to trial this as I hope to use it for a christening cake and have not left much time for mishaps! Can anyone please tell me whether I should use medium or large eggs?

lm4999's picture

Hi,
Anyone have this recipe in cups etc...i'm not good at converting!!!

hettybl's picture

Hi, can anyone tell me what size eggs to use for this recipe, please? Also, when is the cake cooked? Is it when a skewer inserted into the cake comes out clean, or is it more like a chocolate brownie where a few crumbs of mix should adhere to the skewer and the centre of the cake still have a slight wobble? I baked this at the weekend for someone else and I used large eggs and cooked until the skewer clean. I think the eggs should have been medium and not cooked until the skewer clean. Any help would be greatly appreciated. It still tasted great, though, just not happy with the texture. Thank you.

jendeb's picture

Hi - Isnt this the loveliest receipe!!! Has anybody got the quanties and cooking times they used for different size tins? I am looking for all sizes :)

greencake's picture

Can someone help change the grams to cups please.

whoosha's picture
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I am using this recipe for a 3 tiered round wedding cake 6", 8" and 10". I finished trial 6" cake last night using 1/4 of the recipe amount. I baked slowly in a fan assisted oven on 140 degree setting for 2 hours and it was perfect and so so moist. Cuts brilliantly too using bread knife.
I am using 1/2 the recipe amount for the 8" cake and 3/4 for the 10".
I will be using white chocolate ganache as frosting as decorating with white chocolate cigarellos and white chocolate curls.
Make sure you use deep cake tins approx 4" deep and line up to 2" above the edge.
This cake is the tops!!...I strongly recommend having a go.

angela_lpe's picture
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Try to fill only HALF the cake pan if you do not want to scrap your oven after the two hours . It's a rather heavy cake and it will rise almost double from the initial batter because of the 1-1 baking powder, baking soda ratio. The extra air helps with the dense batter. I usually line parchment paper about two inches above the sides of the pan and the cake rises nicely without spilling out.

dorotastock's picture
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followed the recipe and ended with a cake spilage in the oven, recovered it.. just.. dissapointing outcome. tasted better..

angela_lpe's picture
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Made half the recipe with an 11-inch/28cm round cake pan (filled half full) a few times. Family and friends crave after this cake especially when I baked this with some really dark roasted French espresso I always buy back from France. The fullness of the coffee flavor really goes well with the chocolate. Italian espresso tend to make this cake too bitter and acidic for the kids and younger teenagers tastes.
Covered the cake with homemade milk chocolate ganache and everything gets wiped clean every time.
The cake needs to usually sit and rest for two days for the flavors to blend before serving. I usually reduce the temperature by 5 degrees Celcius because my first cake got a little burnt by the sides and top and I had to trim quite a bit away.

elizabeth2001's picture

Made as an engagement cake - will use again for the wedding- but probably a different size.

Because it's a wedding cake it would be useful to have the scaling sizes to adapt the recipe.
I've done this on a spread sheet - but can't get it to paste nicely onto this site.
2 eggs ( divide ingredients by 5) makes a 5 inch round.
3 egss (divide ingredients by 10, multiply by 3 - or divide by 3.33) makes 6 inch square, and is just a little too much for 6 inch round.
4 eggs does 7 inch round and 6 eggs a 9 inch round
I am more concerned about how long to cook the smaller sizes - 2 hrs seems a long time for the 2 and 3 egg versions?

ab_elastigirl's picture

I am doing a two tier wedding cake using this recipe because it sounds so good and such great comments, but I would like to know if anyone has tried the cake without the filling. I'll be covering the cake with chocolate fondant and wondering if this will be alright or whether it really needs the filling.

elainapang's picture
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Amazing! It is a supermoist cake. Very chocolatey. It stayed moist for a week (I was testing it's shelf life in preparation for a wedding).
I halved the recipe and baked for 2hrs at the recommended temp.
I made a mousse buttercream (chocolate of course) and it worked
absolutely perfect together. Does anyone know how long it should be baked for for a 4", 5", 6" cake as these are the top layers of a 7 layer wedding cake? Thanks for your feedback!

stoker02's picture

when you say 10 eggs, is that medium or large?

spidersmum's picture

I made this cake as a trial run for my Daughter's wedding in September. It was moist and delicious, probably the best chocolate cake I have ever tasted and very easy, just three stages. However, I am unsure about the top tier. Has anyone got the exact quantities for the top tier and also the exact cooking time. I plan to follow the advice of halving the quantity for the second tier and baking it for two hours.

pab4778's picture

you could try orange juice/cointraeux (sp) or some other orange flavoured liqoure?

I am planning on making a version of this for a competition in Oct, I will prob add alcohol in place of coffee as i hate coffee!

Has anybody tried it without filling it? would that work if i do a smaller version?

Paula

vetbev's picture

has anyone cooked this recipe without the coffee - I hate coffee and don't want my wedding cake tasting of it! any ideas would be greatly appreciated.

nattidbury's picture

Following on from my previous comment - I have now made this cake in a 23cm tin for my niece's birthday party tomorrow, at her request i might add. I used half the quantities and it has come out perfectly after being baked for exactly two hours at 160 degrees or 140 fan.

nattidbury's picture

I made this cake for my sister's wedding on July 26th 2008. I did it as an additional cake (I also made a three tier fruit cake) - my sister is a chocoholic so to get her seal of approval is tremendous. The cake was fantastic - very moist. I filled and covered it with a chocolate butter icing and decorated it with Thornton's chocolates - chocolate heaven! Well recommended to anyone.

milkmade's picture
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love this recipe. I will use this again and again as my prefered chocolate cake for celebrations. It did need a little more oven time than stated. Great results.

leniloo's picture

does anyone actually know if this cake keeps longer than 4 days? I've just put a 9" round in the oven for a wedding this saturday! If I fill and ice it tomorrow, will it last until saturdays wedding?

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