Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(95 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 (343)

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
4

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...

HGosal'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
5

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
5

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
5

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
5

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.

nicholataylor's picture

Did everyone only mix with a wooden spoon, or can I use an electric hand mixer?

ali_reynolds's picture

I have made this cake several times and every time it sinks in the middle. I love the flavour and want to keep making it as it tastes amazing. I am making a wedding cake next week and I really want to use this recipe. I don't open the oven at all during cooking and it's definitely cooked in the middle. I've tried moving it to different positions in the oven and adjusting the temperature but it still always sinks. Does anyone have a suggestion?

cakesrgr8's picture

I will definately try this recipe, was looking for a recipe for an 11" and 7" chocolate wedding cake and this sounds great. I have found a great conversion site called "cake o meter", you type in the original recipe that you have and tin size, type in tin you want to use and the site will convert your recipe to required tin size. hope this helps with tin size queries.

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