Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(95 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 (343)

woodenspoons's picture

I needed a 10" round cake and tried various suggestions on here. Mistakes are expensive with this recipie. In the end I found half quantities worked best for me and the cake was just deep enough to match the other layers when filled and iced. Using a fan oven I baked it for about 1hr 50mins but as ovens seem to vary maybe have a peep after 1hr 40 or so and test it with a skewer.

babyoven's picture

An easy way of cutting the cake is to place it on a turntable and use a large knife and rotate the table as you are cutting until just the last bit in the centre needs to be cut (you keep the knife still) Hope this helps!

babyoven's picture

You cant taste the coffee!

lalybaba's picture

Have made this three times now and it has always been a huge success. The first time I made it I took it out the oven slightly too soon and it sank in the middle. It cuts beautifully and is really fabulously chocolatey.

josiejo2112's picture

Hi koalarose32,

I would suggest that you oven is too low, it should be at 160oc (140oc for fan oven). Just made mine in electric oven at 160oc at it came out fine. - Just a thought!

kwinyard's picture
5

I made one for my daughter's wedding. Unfortunately the first one was a bit sticky in the middle so we had to eat it!! Absolutely gorgeous! I'm sure the wedding guests will appreciate it!

Very easy recipe to follow though I had to alter it to suit a smaller tin. Will definitely be doing more--wouldmake a special dessert for a dinner party.

karli81's picture

Hi can I make this in two sandwich tins or is it best to make it in a cake tin and cut in half???? I am worried about the 'cutting' which is why I would prefer to cook in 2 tins.

koalarose32's picture

mine sunk.....I need it for this saturday, no one opened the oven door... Iused a mixer to mix the eggs...I had the oven on 140 electric, no fan...any suggestions???

jess240589's picture

Hi everyone,
Is it possible to leave the coffee out of the recipe altogether and just make it with the remaining ingredients? I'm making the cake for my mum's wedding and she hates flavoured chocolate so orange, coffee etc flavourings won't cut it. Alternatively would 100ml of drinking chocolate work? I have no idea (I'm a total cake novice)...
Also, egg size, medium or large?
Thanks!

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
2

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
5

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
5

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
5

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.)

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