Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(93 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 (340)

lucyclarecarter's picture

Please can someone send me the fillinf recipe for this cake - it looks stunning as a birthday cake.

carole34's picture

I would like to make this as the second tier of my sons wedding cake so want to use a 23cm tin. How do I scale it down and what would the cooking time be?

tamarynf's picture
5

This is a perfect bottom teir! Easy to make and really delicious. I used a 28cm square cake but followed this recipe and it tastes and lOoks great.

minstrels38's picture

I'm making this cake for my friends wedding - did trial run and both fruitcake and lemon cake turned out great. I had the same with problems with the chocolate cake tho it came out crusty on top and around the side and sunk in the middle. I checked with some cooking experts (my Mum and Aunt!) and they both said that it's probably because I didn't cover the outside of the tin with paper this stops the sides cooking too quickly. I did everything else right and didn't open the oven door for over 2 hours so hopefully this is where I went wrong!! Fingers crossed it works ok - wedding is in July it does taste lovely tho!!

amelia-16's picture

I would like to use this recipe for a 10inch, 8inch and 6 inch wedding cake could you recommend quantities and oven temperatures aqnd timimgs. This would really be appreciated.

lelimey's picture
5

I have some superb chocolate cake recipes but chose to make this as one of three cakes, I made this, the lemon and a vanilla with jam and buttercream instead of the fruit tier. This was superb, rich and sumptuous and stayed moist - really an absolutely brilliant cake. Will definitely make again any time a really good choccie cake is needed

kimmycupcake's picture

Just tried this recipe and it did not work for me at all I followed everything exactly but its way to sweet it exploded as there was way to much mixture and is dry and in some places crusty except the middle which took forever to cook i'm afraid I wont be using this recipe again.

carlystar's picture

Val, Becsy ans Amelia, did any of you use large eggs? The recipe is not clear on which size of egg to use. Maybe this could be the reason for the recipe working for some and not for others?

amelia-16's picture

After finding this recipe which sounded ideal,I read the comments and thought it perfect for my sons wedding cake. I usually am very successful with my baking. I followed the recipe to the letter with the best produce as directed and the how to instruction. On looking through my cooker window was pleased with the look. After the recommended time I brought out the cake and was so disappointed with the result. It was still wet inside and crusty to say the least on the top. I cannot put how dissapointed I am. Can you tell me why

becster86's picture

Can somebody tell me why my cake sunk in the middle? Did everything as recipe inserted skewer which came out clean top was crispy like brownie top looked at it 10 mins later & it had sunk!
Really want to do this for my wedding in 3 wks am going to try again wondered if anyone has got any suggestions?

valcarroll's picture

We have tried this as the full amount of ingredients twice and it tends to sink a little in the middle, is this right?

carlystar's picture

Could someone please tell me which sized eggs they have used for this recipe?

katiann's picture

To continue.... the cakes are quite deep so I think you should slice into three. I covered mine in butter icing so can't help with your icing query sorry.

katiann's picture

Dendee, don't worry about them crumbling. The cakes are not crumbly at all and slice very easily into three. Also, put them in the fridge after baking / cooling / before slicing to firm them up a little, as that makes them easier to slice. I had no problem. Good luck.

timandden's picture

Hi. I'm going to make these for my wedding, using a bottom friut layer, middle lemon, and top chocolate, but I am a bit nervous about slicing the lemom and choc cakes into three layers in case they crumble especially the lemon one which is dreanched in syrup. Do you think I should slice into only two layers, with one layer of filling? Also, is it difficult to cover the buttercream with ready-rolled icing? It sounds fiddly to me, and will the pale icing cover the chocolate cake adequately? Help!

nellie56's picture
5

I had already made the fruit cake..lovely So thought try this chocolate cake made 6inch round (used 1/4 recipe) added Baileys liquer to it It has been in the freezer for 3 weeks (never frozen cake before so trial run) got it out for Easter cake ,filled with Chocolate swiss meringue butter icing and dusted the top with icing sugar. Wow

Lemon one next !

kpmh1310's picture
5

Just baked this today for Easter as a practice for my nephew's wedding. I halved all the ingredients and used a 23cm tin which is 3 inches deep. I didn't put coffee in as 100ml - I just added two tsp of granules to choc and butter mixture. I double lined the tin with 4 inch deep paper and baked at 140c fan for 2hrs 10mins. The sponge rose to approx 3.5 inches deep. The top is crispy but the rest looks really moist yet firm and cuts easily without crumbling.

nicmcd1968's picture
5

Just made this for a friends 40th birthday, put chocolate cigarellos around it and covered it in fresh strawberries.... it was a hit! Will definitley use this recipe again.

celesteholland's picture

I've made this reciape 3 times and each time it has sunk right down in the middle, one time actually boiled over. I'm desperate to make this gluten free cake for my son's wedding as it seems to cut so nicely and the flavour is fantastic.

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