Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(97 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, questions and tips

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Comments (347)

ruamac's picture

For anyone who wants to use a different size tin, here's a great site that helps with conversion of quantities and temperatures:
http://www.sweet2eatbaking.com/conversion-guide/

I'm planning on making this cake for my daughter's wedding in December so I'm grateful for all the tips and comments. I'm baking a test-cake next weekend to see how it tastes, how it freezes - with and without icing and filling - and how fresh it will stay if not frozen. I'll be putting many of the tips into practice and will post my findings.

Fingers crossed:)

saffron9's picture
5

I made this cake for my daughters 5th birthday. I used 30p bars of plain chocolate from Aldi (thanks for the tip s4vcakes). They contain 50% cocoa solids. I halved the recipe and used a 23cm tin which cooked in just under 2 hours. Even with the top cut off to level it, it was still 5cm high. I cut it into 2 but it could easily have cut into 3. I used the cocktail stick and dental floss method which worked brilliantly. I scored slightly into the sides of the the cake first just to get the floss going. The cake was delicious, moist and rich. I will definitely make again. Other measurements and timings for other sized cake tins would be extremely useful Good Food.

Phyllis46's picture

My cake is 9 ins

Phyllis46's picture

Ieant to make this as the top layer of my sons wedding cake can you please give me the amount of the flour ect that I need to use

Comfydemo's picture

Wow, this cake is amazing and very moist. I am making a wedding cake in June with the top 8inch tier being chocolate. I made it as a trial run for a birthday cake. I made half the quantity and split between 2 8" tins as advised by a previous comment. I also weighed the eggs so they were same weight as butter. I cooked them on the same shelf in middle of oven at fan 140 for 1hour 30 mins. They rose to about 2.5 inches and came out perfectly. I let them cool for a few hours and then cut the tops off (which my husband and I had for a sneaky late supper snack, hubby thought it tasted amazzzzing). As stated by previous comment cake was cut into 4, I kept one tier and the two tops which I cut off. I then covered the other 3 tiers in greaseproof paper and tin foil and popped in freezer. I will post again if the comments from the birthday boy are favourable. I will definitely be using this recipe for the top tier of my wedding cake. I sliced the cake before freezing as when I cover in buttercream I would like to do so when cake is still firm, I had problems slicing a part frozen cake before (any advice on that would be appreciated). I also wrapped the cake tin in a couple of sheets of newspaper to prevent the outside of cake cooking too fast.

Sharon Purser's picture

How would you split it for a 6" cake? Thanks

SadieC84's picture

Hi I want to also do half of this recipe. Did you cook at 140 C or 140 F? Thanks!

Sharon Purser's picture

I would be 140c - happy baking!

wscoxon's picture

Absolutely delicious chocolate cake for a wedding. Evenly moist all the way through and a good texture. I baked it, froze it then took it out 6 days before the wedding to ice it and it was beautifully fresh on the day. It didn't last long on the plates.

Bananasplit1985's picture

I have cooked this cake for my friend & is delicious. I'd like to make the cake again, with the addition of a 20cm & 10cm cake too. Please could you let me know the quantities & timings for a 10cm & 20cm cake please?

Thank you!

katieb_80's picture

Made this for a base for a three tier wedding cake and my word was it a success. I had to transport it 150 miles so made it a couple of days before and even after the day it was very moist and fresh, I pro rata'd the measurements to fit a smaller tin. If you are doing a showcase cake I would highy recommend this recipe.

lingartland's picture

Made this cake for husband's 50th birthday cake, went down a storm! Best chocolate cake I've ever made. I weighed the eggs (out of their shells) as per the tips, used a double foil collar and it rose to 3". Brilliant.

ctriggcann's picture

I made this cake several times the best made it for my sons 40th birthday and had to carry it 200 miles traveled well

s4vcakes's picture

I love this cake and so does everyone I've made it for. So easy to make too. I have used 50% cocoa solid chocolate from either Aldi or Lidels which not only tastes great but is significantly cheaper.

persianface's picture

What are the ingredients and cooking time for a 6 and 8 inch cake

The White Monk's picture
5

6" round x 4" deep - 317g brown sugar, 217g butter, 34ml strong espresso coffee, 4 large eggs, 217g plain flour, 190ml sour cream, 217g chocolate, 1/2 teaspoon or just over of both baking powder AND Bicarbonate of soda, Teaspoon of vanilla essence. Bake for approx. 1hr 50min temps as in original recipe.

8" round x 4" deep - 564g brown sugar, 386g butter, 386g chocolate, 60ml strong espresso coffee, 6 large eggs, 386g plain flour, 337ml sour cream, 217g chocolate, 1teaspoon of both baking powder AND Bicarbonate of soda, Teaspoon of vanilla essence. Bake for approx. 2hr 05min temps as in original recipe.

Please note all ovens are different - I have estimated from experience the raising agents as they were difficult to subdivide into a smaller recipe. I line my tins bottom and side with greaseproof paper. I also use "bake even" bands every time. These help eliminate doming of the cake and give an even bake. Wilton make them but you can get other makes also from Amazon. Soak them in water and wrap around the tin. They are adjustable also up to 10" cake size. I do use bands for up to 16" cakes also.
All the best.

Nanniebump's picture

I have made this Rich chocolate cake for 3 wedding cakes in the past few months, Never had anything but good comments. I have to say not being able to open the door for 2 hours is nerve racking, But whatever you do DONT !. My husband loves all the practice runs ... I have never frozen one, but I think I will give it ago, as it may take away a bit of stress to know you have a spare one, if needed .

janepenry's picture

I have frozen these cakes - I made it for my daughters wedding. They were absolutely fine
and did take away a lot of stress

sophlouise's picture

Hi All, Please can someone who has made this advise how deep the tins should be for this wedding cake? Struggling to find tins that seem deep enough. Thanks! Sophie.

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Questions (65)

warrennhants1980's picture

Hi i have been struggling to find a decent moist chocolate cake for the bottom tier of my sisters wedding cake, and reading the feedback i think this may be the once! what i need to know is will this 12" cake recipe work the same for a 12" Hexagonal cake? as i know that some recipes differ with the shape of the tin..
Thanks Warren

goodfoodteam's picture

Hi Warren. You would need to check that the volume of the hexagonal tin was the same as the round tin, you can check this using water and a measuring jug and then adjust the quantities accrdingly. Please note that scaling a cake recipe up or down to fit another tin is not an exact science and so there is no set formula for working it out, also cooking time will be affected too, so be aware that it may not always produce the expected results.

Sharon Purser's picture

Hi there, looks like a great recipe, but as this is for a 12" cake, would I just half the mixture for a 6" cake? Thanks very much.
Sharon

turnerl's picture

A 6 inch tin will take a quarter of the mixture that a 12 inch tin uses. You can work it out using the formula for the area of a circle, pi x radius squared. So for 6 inch it is 3.14 x (3x3) = 28.26 and for 12 inch it is 3.14 x (6x6) = 113.04

ruthiecox's picture

a quarter of 10 eggs is 2.5 - does one round up or down?! :)

goodfoodteam's picture

That’s correct, however remember the cake will cook a lot quicker, so adjust the time accordingly. Thanks.

carylwynj's picture

I want to make this cake for Friday, when would it be the best time for me to make it?
Thanks

goodfoodteam's picture

Hi there, as long as you wrap it well once cool it will keep for 2-3 day before icing. Thanks.

Baked by Bridget's picture

I have just made this in a 12" invicta cake tin, I double lined it and put paper around the outside, I had a thermometer in the oven first to check the temp which was a little under 160 degrees, I didn't open the oven before the 2.5 hours were up, but for some reason it didn't rise in the middle? The sides actually came up higher than the tin? The off cuts taste amazing but I'm really disappointed about the middle. What did I do wrong?

annadongela's picture

Already posted this question once so not sure why it has disappeared....?!?! Anyway, can you please advise what size cake tin you would recommend for the quantities in the recipe? I am making a 3 tier round wedding cake with this very soon and wanted to work out quantities for different size tins but obviously need to know what the base recipe is for. Thanks

Cake mad's picture

And 6,8 and 10 for the zingy lemon aswell please thank you

Cake mad's picture

Please could you tell me the quantities for a 6,8,and 10 inch round for this recipe please

annadongela's picture

I may have missed it but what size tin do you recommend for the quantities used in this recipe. It will be a round cake. Thanks

Cake mad's picture

Most amazing chocolate cake ever please could you send me the amounts for a 10 inch and 8 inch and 6 inch please I would be ever so grateful

yoyo-na's picture

HI! Would any of you who've made these 3 cakes tell me how you ice them please!? Do you use Royal Icing for all, or a stiff buttercream for the 2 sponges? Steep learning curve! making a 2/3 tier wedding cake for my son's wedding in 2 weeks!! Only problem is that no-one probably reads this after having made them!?
It's strange that they don't say anything about the icing process, presuming that we all know :?
Thanks

goodfoodteam's picture

Hi there. We would suggest sandwiching the cakes together with buttercream then covering in royal icing.

cazhgs's picture

Hi can anyone tell me the weight the 10 eggs would need to be. many thanks

goodfoodteam's picture

Hi there, thanks for getting in touch. The weight of 10 eggs would be around 600g. 

Thanks, BBC Good Food team

persianface's picture

Can anybody help me in relation to timings for a 6" and 8" cake. I can use links to get the ingredients but not sure how long to bake for . Thanks

goodfoodteam's picture

Hi there, thanks for your question. Allow about two hours for the 6" cake, two hours 30 mins for the 8" cake and two hours 45 mins for the 9" cake. Test with a skewer then if it needs longer check after 10 minutes. Hope this helps!

BBC Good Food team

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Tips (4)

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