Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(86 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

Comments, questions and tips

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Comments

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patsrecipes62's picture

I am going to make this cake for my brothers wedding. My problem is that I have to travel from London to Hull with the cake. Should I assemble it before I go? Does the cake travel well? How should I pack it?

boocc4's picture

Hi I made the mistake with the quantities when I halved it for a 6 inch round. I thought that I would try as an experiment and used the left over mixture to make an 8 inch sandwich size cake which I cooked in a 900wat microwave for 10 minutes on half power and then another 5 minutes of full power It turned out really beautifully. Slightly softer at first but firmed up as it cooled and no crust to speak of. It was so good that I plan to do it this way again as it is much easier and quicker. Environmentally friendly too.

jolyons's picture
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I made this cake for my daughter's 1st communion (9" - half ingredients) as a practice for my cousin's wedding cake. After an initial disaster (don't muddle plain flour with SR!!!), it turned out beautifully and went down a storm with guests! Absolutely delicious - I was dead chuffed!

amethystb's picture

This looks to be exactly what im looking for ....BUT! ....is it possible to use another ingrediant instead of the eggs as my grandson is allergic to them!!

iolaire's picture

sounds delish going to be trying this for the first time ,what is the best filling to use

jolyons's picture
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I made a 9" version (with half measures of recipe) for my daughters 1st communion as a practise for my cousin's wedding cake. After an initial disaster (don't muddle plain flour with SR!!!) it turned out brilliantly and went down a storm with guests! Absolutely delicious. Thanks!

angelcat's picture
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You have to work out the volume properly, to acurately adjust the amount for different size tins. Assuming the recommended cake tin of 30cm dia is 4cm high, it's volume is approx 2800 cubic centimetres. A 17cm dia round tin of the same height, is approx 900cc, so the recipe amount would have to be reduced to approx one third. Think about it, as an example, a 6" square would fit 4 times into a 12" square tin, not twice. Dig out the calculator !!

Volume of a round tin = height x pi (3.142) x radius squared.

rosesrred's picture

Hold on to it tight as you put it in the oven... I didn't. :(

myrajmorrison's picture

Am planning to make this whole 3 tier cake in chocolate for my neices wedding.Can anyone help me with the amounts for each tier. Have had a trial run halving the amounts and using a 17cms round tin, this made a really delicious cake but too much mixture for tin and I think I should have left it for 2 1/2 hrs instead of just 2 hrs.

angelcat's picture
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I made this for my husband's 40th birthday, as a practise for a 3 tier all chocolate wedding cake I'm making later in the year. I used an 8" square tin.
I worked out the volume of the 12" recommended round tin size, (equivalent to 11" square) then scaled back the recipe proportionally. It's a pain but it's the most accurate way to adjust to different size tins. I also used creme fraiche instead of soured cream, as I can't get that where I live in France.
For the 12" square wedding cake base I intend to make, I won't be bothering to increase the amount at all.

bethch's picture

Does anyone know what depth cake this recipe makes? I'm planning to make a square 12" cake and wondering whether I'll need to scale up the quantities or whether it will be enough as it is?

trap-doortraveller's picture
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Been practising this recipe since Christmas with different quantities. It's a dirty job but someone has to do it. :) Making it for my daughter's wedding in August with the zingy lemon cake. Pleased to note they will freeze although hope to have time to make them fresh. Perhaps I will feeze some three weeks before as a safeguard and make fresh if all is well.

I have sometimes used slightly wrong ingredients along the way but it has always come out a nice cake except for the one with the hole in the middle which I took out a bit too soon I think. It does slice really well.

janice_baker's picture

I made this cake with my daughter's help for her wedding last May. We tested three chocolate cake recipes, and this one was voted the best by all concerned! I have since made this cake for my 50th birthday in December, using gluten free flour as I have coeliac disease, and it was absolutely gorgeous! No-one noticed anything different about this cake, as it's so dense and tasty they didn't realise it was'my' flour until they saw me eating it. I am about to make it again for my son's 30th birthday, and will soon be making it for my Grandson's christening! It has really become a family favourite. Thank you!

mealsformary's picture

I would like to make this cake as the top tier for my daughter's wededing cake. Could someone please advise as to quantities and timings for a 6" tin?
Many thanks Mary T

victoriad253's picture

Hi Sandi
Thanks for this- let me know how yours gets on and if you have any tips for me! Good luck with the cake!

sandih's picture

Victoria - click on 'creating your wedding cake' on the right hand side and you'll find how to fill it.

I'm planning on making this for my own wedding in September!

victoriad253's picture

I cannot seem to find the ingredients or method of the cake filling. I intent to make this for my wedding as it sounds wonderful. Please can someone let me know where to find the filling. Thanks

jenza88's picture

I halved the quantities of this recipe to create a smaller version, as I wanted to test the recipe in preparation for making a christening cake. I used a 23cm tin and baked it for 2 hours 15 minutes at 140 C in a fan oven. It came out beautifully moist and has kept really well. everyone who has tried it has commented on how delicious it is. I'll definitely be using this recipe for the christening cake.

sarahscot's picture

I just finished making it in a 10" square tin this morning. I'd recommend leaving out about 2 dessert bowl quantities of the mixture as I've got the fun job of scraping the overspill off the bottom of my oven!! I cooked it for exactly 2 and a half hours and it seems perfect.

mrswhelk's picture

I'd love to make this cake in a 10" square cake tin - should I use the same quantity of cake mix or does the recipe/cooking time need to be amended please.

Thanks

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