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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daffodill09's picture

Could i just ask what size cake these measurements relate to? I'm hoping to use this recipe for the bottom of my three-tiered cake however as it's not for a wedding i dont need it to be huge as there are far fewer ppl to eat it!! i jus like the look of big cakes : ) It Just needs to be big enough to then make two smaller tiers to go on top! I would like to keep costs down too of course. Hope you can help?

gillygill's picture

Hi anyone.
Im making a 12" square, 10" square 8" square, 6" square choc cakes for my friend's wedding, as the quantities are for round cakes, what quantities will I need for the square cakes please. I have to get them made this week as I'm on holiday then come back 2 days before the wedding. HELP PLEASE:)
Thanks

chedges's picture

I imagine that using milk choc would make it very sickly rather than rich.

I think you can freeze cake for up to a month. but ideally a week. and from reading other comments, thaw 1-2 days before.

shell_bell's picture

Hi, I am hoping to make this cake for my friends wedding in September and I have just halved all the ingredients to make a 23cm 'trial' cake for the bride to try. I am a little concerned that she might not like it as I don't think she is a big fan of dark chocolate and I was wondering if anyone had ever made this cake using milk chocolate instead of dark? I am considering offering to try this if she doesn't like the dark chocolate version and was just wondering if anyone else had or if you thought it would work? Thank you.

rambo197's picture

I am looking for a nice Chocolate cake for one of the teirs for my Daughters wedding in Novemeber, can you freeze this recipe? if so how long can it be frozen for.

Many thanks
Sandra

shazza64's picture

Absolutely fabulous chocolate cake. Had a dummy run before making a two tier wedding cake. The mixture looks like chocolate yorkshire pudding batter. First thought was that this will never work, but it did and I was very impressed. The wedding cake turned out well the smell of chocolate was intoxicating as I had covered the cake in belgian chocolate cigarellos. So many people commented that they had never tasted such a lovely chocolate cake before and I've got to agree with them. Give it a try and you'll be hooked.

ladyvic2's picture
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I made the chocolate cake for the girls at work.....all I can say is it is so easy, and you obtain amazing results. I have always hated chocolate cake, but this one converted me. Heaven on a plate..........well worth making.

enjoyment's picture

I have been asked to make the wedding cake for my son & finance. They requested fruit, lemon & chocolate tiers and fortunately you have this very one here. However, I have made the bottom tier in rich fruit and I want the lemon made in a 20cm tin and chocolate in 15cm tin. Please can you confirm the amount of ingredients pro-rata. Many thanks.

teresaou1's picture
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I did a trial run of this cake using half quantities for 23cm cake and using ganache instead of buttercream - absolutely delicious - I took it into work and my colleagues were raving about it so I am well pleased that I will be using this recipe for one of the layers of my daughter's wedding cake in August. For the ganache I used 300gm 70% dark chocolate, a 284ml carton of double cream and three tsps clear honey.

shari2612's picture
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i have made this cake twice now, once as a communion cake and once as a tier of a 90th birthday cake. each time it has had more compliments than anything else i have ever made (and i make a mean tablet ;-) )
it stays moist and cuts really well. for the communion cake i made up the mixture as above but used a 13x6" rectangular pan, filled 3/4 of the way to the top. with the left over mixture i put into muffin cases and cooked for 30 mins at 140c. they went down a storm also. i found that the frosting on top of the dark chocolate cake was too much dark chocolate so i subsituted cadburys dairy milk in the same quantity and it has now become my favourite frosting.

claredunstall's picture
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This is a wonderful recipe. I have made it twice for 2 very special occasions and it did not disappoint. I used 2 additional recipes for icing - both exceptionally rich - but utterly fantastic.

claredunstall's picture
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This is a wonderful recipe. I have made it twice for 2 very special occasions and it did not disappoint. I used 2 additional recipes for icing - both exceptionally rich - but utterly fantastic.

claredunstall's picture
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This is a wonderful recipe. I have made it twice for 2 very special occasions and it did not disappoint. I used 2 additional recipes for icing - both exceptionally rich - but utterly fantastic.

hazysunshine's picture

worked absolutely perfectly, I made this for our wedding cake but will be using all three recipes again

cralph's picture

This is in the oven now!! Hope it turns out ok... The batter is yummy! Hardest and most time consuming part was lining the and wrapping the tin :)

helenrothwell's picture
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I split this between 2x 23cm cake tins, keeping the quantities the same, and it worked a treat! I'm going to make 2x 2-layer cakes, covered entirely with ganache, for a wedding. It cooked in about 1hr 30mins, and the texture looks great!

debbiecakes's picture
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Sprry meant to rate it - 5 *

debbiecakes's picture
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Just tried this cake for first time and it was a huge success. I make many many wedding and celebration cakes and this is the best cake I have come across. Lovely, moist, soft. But strong enough to take the weight of icing. (Although I would not recommend stacking without dowelling in any way shape or form)

And yes this is the amount for just one level. This cake rises - a lot, so you can easily slice into 3. I'd recommend putting it in the fridge overnight and slicing when firm. I double lined and also lined around side of tin, making sure the greasproof paper came up a good 3" and I am very glad i did - no oven splills - just a huge cake 9

kat097_uk's picture

This may seem like a really silly question but is this amount for just one level? Or is this for two that you then sandwich together?

bridget33's picture

nanniec, It is probably because the tin is much too small and the mixture rises up (hence the overflowing) before settling back down again. Half the recipe for a 9 inch tin (I haven't worked out the quantities for other size tins). I make this cake a lot and the only time I've ever had a disaster is when I halved the recipe and forgot to halve the baking powder and bicarbonate of soda - cake mixture all over the oven!

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