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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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

nitemare1's picture

Err if i want to do this cake in a 20" tin what do i need to do?

thanks
P

nitemare1's picture

Err if i want to do this cake in a 20" tin what do i need to do?

thanks
P

hayleygrice's picture
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This makes the HUGEST chocolate cake. And really moist and tasty despite its size - I thought it may dry out in the oven but the low heat obviously helped. I was really impressed, it makes about 32 cake slices of normal size if you aren't using it for a wedding cake (where you get more slices as they are cut smaller). I must admit I did feel a bit guilty at the amount of sugar, chocolate and butter that went in!! I also mixed it across three bowls as the ones I had just weren't big enough. I stirred in two, then swapped between the three bowls so I got an even spread of ingredients. Gave it a final stir actually in the cake tin too.

Would definitely recommend for a party - try omitting the icing and making more of the chocolate cream filling and putting that on top instead.

sbrobso1's picture
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beautiful rich chocoate cake and excellent filling.
cuts well.

katharinelewis's picture

Really simple to make, the cake came out really moist and delicious!

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