Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(81 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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garethsian's picture

I made this cake for my daughters 25th birthday last weekend and it turned out wonderful. It is really moist considering it is a dense mixture. I halved all the ingredients and was a bit concerned it wouldnt work but it did, it was perfect. I am making it again next weekend for my brother-in-laws 60th birhtday.
Cant recommend it enough. Defininately a 5 star cake.

charlie2910's picture

I made this cake in July for my nephew's wedding. I did the base cake in madeira and three others in the chocolate. They wanted square cakes, so I had to adjust a little. The chocolate cake was superb, rich and moist and easy to cut. It kept really well too. I would definately make this again.

habown's picture
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I have used this recipe for numerous cakes now, including 3 (4 tiered) wedding cakes. It is a very easy recipe and if the instructions are followed for covering and filling there should be no problems. Feedback has always been very positive 'best chocolate cake ever tasted', etc. Will no doubt be using it again in the near future.
Tip: If you haven't got a long enough knife to cut it into layers, use dental floss. You will need to tie ends to dowelling to stop it hurting your fingers but it cuts through the cake well.

suspinks's picture
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I made this cake recently for an 80th birthday cake it was really lovely very chocolatly indeed a recipe I would use again ans again.. I used a third of the recipe and it made a 3 inch deep 8 inch cake lovely ..

suspinks's picture
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I made this cake recently for an 80th birthday cake it was really lovely very chocolatly indeed a recipe I would use again ans again.. I used a third of the recipe and it made a 3 inch deep 8 inch cake lovely ..

suspinks's picture
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I made this cake recently for an 80th birthday cake it was really lovely very chocolatly indeed a recipe I would use again ans again.. I used a third of the recipe and it made a 3 inch deep 8 inch cake lovely ..

jennyhw's picture
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Sorry I forgot to rate it.

jennyhw's picture
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I made this for my husbands 50th birthday. I used an 11inch square tin and half of the recipe. I didnt use coffee but added 50ml cointreau instead. I also reduced the sugar to 400g. It took 1hr 40 mins in my fan oven and was really really yummy. Everyone loved it!! Will def make again.

janepenry's picture

Would love to make this rich chocolate cake for my daughters wedding. Where is the filling recipe? Can anyone help. Also is the sugar paste icing put straight on top of the cake or would I need to put a thin layer of marzipan still?? Any help really appreciated.

sammi1607's picture
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Not impressed. Didn't open the door, but cake had sunk a treat. Maybe it was me - I don't know. But I won't be making again!

ollyeyes's picture

Hello mary,did you have any luck with gills gems sharing her converion chart with you as i am in need of one also.I am not blessed with a good brain to even try and work out the sizes feel really silly.
Thank you Anne.

alferbys's picture

Have made this cake twice and both times it sank once it went cold.... made sure that the oven wasnt opened until at least two hours into the cooking time left for longer than the 2 1/2 hours but still sank in middle.... any advice please

anniettg1972's picture

Please can anyone give me the convertion for a 28cm round tin and how long to cook it for Thankyou

jokpal's picture

Can this be made into cupcakes instead of a big cake?

therobynem's picture
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I made this cake for my grand daughter's christening and it was amazing. it'll definitely be a favourite special occasion cake in our house!

anniettg1972's picture

Golden Spatula. You baked this chocolate cake in a 11"/28cm round tin. Can you please tell me how long you cooked it for and at what tempreature
Thank you

alreidzzz's picture

hi

good food mag, with so many comments can't you please give the quantities for different sized tins, plus cooking times??

Please.. :-)

eblaidler's picture

After a few trial runs with a 6"size chocolate cake the real thing is in the oven to be frozen for my daughter's wedding in 3 weeks. The trial run cakes froze very well. Rather than chocolate butter icing which I find a bit sickly, I have tried blackcherry jam which is delicious. You need to put a decent layer in as it sinks into the cake a bit. I processed it first to to get rid of lumps.

lobon4's picture

How long do I bake this for a 8" cake?

rarelife's picture

I have done it x the Choc cake is cooling, bit worried, hope when i cut it, ihope it will be good,

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