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

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Comments

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foggyamh's picture
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Gorgeous cake. This is my "go to" chocolate cake recipe. Everybody loves it

helford's picture

The first time I made this cake I made it for my daughters wedding and it was fine but I've made it twice recently and it's been a disaster! After 2 hours in the oven the cake has risen and then sunk in the oven, the top is also very hard, although it still tastes delicious.The result is I only get 2 layers out, does anyone have any ideas why this might have happened?

harribo's picture

I am using the chocolate recipe for a wedding cake. I had it in ther oven for 3 hours as when I put a skewer in it kept coming out uncooked. When it was cooked at 3 hours I removed it from the oven it within half an hour it sunk in the centre, any ideas why organs anyone else had this issue?
Also I want to slice this cAke in 3 to buttercream it, any tips on slicing neatly? Thanks

annamarkall's picture

Hi has anyone tried this recipe , omitting the coffee?

hilaryandjason's picture

Waiting to taste test but I made this for a 12 x 12 x 1.5" square using proportions for 6 eggs 2 hours @ 315F with baking bands looks perfect and is completely level! This is a trial cake for the bottom tier of a Bat Mitzvah cake I am making in a month or so ;)

jojobinx72's picture
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I baked half the amount in an 8" square tin at around 135-140 in a fan oven. I took it out at 2 hours. The top is definitely crusty but the cake inside is divine. I was doing a trial as have to make my friends wedding cake in 2 weeks and wanted something moist yet firm as am stacking an 8" Directly on top of a 10". Unfortunately this cake seems a bit crumbly despite being so, so moist; I followed the recipe / instructions to the letter; any idea why it is crumbly? Is it over baked / under baked? I am at a loss. I wrapped outside of the tin in 5 sheets of newspaper and double layer of lining inside. Can anybody please offer any advice? Much appreciated :-) thanks I. Advance!

aggie86's picture

How tall should be the tin. I bought one but it doesnt look tall enough...

grewal's picture

Tasted amazing and even better after leaving for a few days. I made a third of the recipe which filled a 24cm round tin. I split it, filled with chocolate fudge buttercream, iced it, decorated it and we had it for dessert for christmas, It went down really well. I reckon this will be my basic chocolate cake from now on.

50midge's picture

Have made this cake twice now, both times despite following the recipe to the letter, the cake sank in the middle. It was crusty on top and soggy in the middle. tastes nice but I was not able to use as a birthday cake as planed. Has cost me a fortune and I still dont have a cake for my grandson!

plumdove's picture
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Made this as bottom layer of daughter's wedding cake with the lemon drizzle and light fruit cake as per the other recipes - all superb!

bettybakes56's picture

I am making this for my friends wedding cake, I have scaled down the chocolate cake to a 10" tin wondered how long to cook it for? I'm an experienced baker but having read all the comments it seems the recipe is fairly runny....

sitawpataw's picture

I made this cake for a Golden Wedding Anniversary and I became a Star as everyone loved it. I myself know the cake I made is not perfect because it dipped a bit in the middle. I did not open the oven door until the 2 1/2 hours are up. Would it be the size of the eggs I used? I used the large size egg which is around 50g each. Should I use the extra large ones? I live in Australia and I am not sure whether there is a difference in the grading of eggs between our countries.
Thank you for your help.

myinte27's picture
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I made this cake for my husband's grandparents' 50th wedding anniversary. I made it a two tier - 6 inch top tier and 10 inch bottom tier. I also swapped the coffee for 100g milk chocolate to give it a creamier taste and used one tub of creme fraiche and one of soured cream (as there was only one of each left in the store!) It worked perfectly and everyone commented on how delicious it was!

debbie1127's picture

please help. i am making this cake for my sons 18th and need to no the amount s for using 9" round 2" deep cake tin and how long do i cook it for

suehoughton15's picture

Made this for my niece's wedding. My daughter said she thought this was the best cake I'd ever made!! It cut perfectly and was really moist and full of flavour.

csm1480's picture

I may be missing it but where does it tell me how to make the filling for this cake? Do I slice the cake into 3? Thanks.

ddmatths's picture

hi does anyone know if you can make chocolate cake wiyh milk or white chocolate as well as dark

billie14's picture

Hi

I am very new to baking did you all use a loose base tin or not for the large chocolate cake

mucktub86's picture
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I've made this cake once as a taster wedding cake, the bride and groom LOVED it! I added strawberry puree instead of coffee to the cake and used strawberry buttercream instead of chocolate to crumb coat the cake before icing it.

I'm now about to make it again today to check the cake still tastes as good a week later as I'll be making the cake a week before the wedding.

bacon-n-egg's picture
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For ref: to convert 30cm - 20cm divide by 2.5, 25cm divide by 1.5
30cm - 23 divide by 1.25
Change round to square take one inch off the round ie 20cm is 8" round so square would be 7"(18cm)
To work out oblong - square it first.
When baking over 1 hour always advisable to make a paper/foil collar to prevent burning/over crusting.

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