Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(88 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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mayfieldpark's picture

I only want to have half this size cake. Do I also need to half the baking time?

mazdalittle's picture
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Can anyway say if this cake is suppose to have the texture of a chocolate brownie. It tasted lovely and was moist but I cant help thinking that it shouldn't have been so 'brownie' like.

missbake's picture
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I made this cake for the last day of my college party, I used a 10 inch tin and followed one of the comments on how much ingredients to use, I found in my fan oven it took 2 hours completely at 140c. The cake was loved by everyone, I made pink buttercream vanilla icing and put flowers on top. The cake is very expensive to make but I found good quality chocolate 70% cocoa at lidl or aldi is much cheaper then the other known supermarkets and plan natural yogurt was a cheaper then sour cream and just as nice.

carolneen's picture

Wish me luck I've read everyones notes and am now about to start on the chocolate cake !!!

wiltshiregirl's picture

Hi gills gems would you be so kind as to share your conversion table for cake sizes? I cant find anything that helps with the scaling up and down of the recipe. many thanks,
mary

emmalm's picture

Hi the recipe says use 10 eggs in the chocolate cake, 6 eggs in the lemon cake but not what size, in the lights fruit cake its says to use large, can anyone please help me?

Many thanks

gillygill's picture

After a lot of research I managed to find a conversion table for the cake sizes. The recipe was delicious and moist. I made a 3 tiered wedding cake 12"-choc, 10"vanilla madera, 8"choc that was very successful. I would definately make this again. I put a thin layer of marzipan over the cakes before the layer of sugarpaste and decorations. It looked gorgeous.

wiltshiregirl's picture

Hi I made this chocolate cake for the first time last night, a 6" with a quarter of the recipe as advised from others here, it worked like a dream it is the most lovely cake firm, yet sooo moist I wish I had had this recipe last year when I made my nieces wedding cake, its very chocolatey, no you can't taste the coffee at all, this is my favourite now and I will stick with it, thankyou so much, and to the above question yes I made 100mls of strong coffee with water then measured out the amount I needed. Also as mentioned by others line your tin a good 2" above the tin as it rises quite a lot but on cooling once cooked it goes back down my tins are 3" in depth and I just needed to shave off a little as it was a tad too high Perfect!! also I would add here mine took a little longer to cook than stated and NO DONT OPEN THE OVEN until the cook time is up I did and mine did sink a bit but only trial run so didn't matter but next time I wont. Happy Baking.

emmalm's picture

Can anyone confirm that the 100ml of coffee you put in the cake is a cup of black coffee diluted with water??? I want to make these cakes for my sons wedding next September.

kirsten68b's picture
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Fabulous cake. I've just made a 3 tier chocolate wedding cake.
I made 12", 9" & 6". For the 9" I halved the recipe and for the 6" I quartered the recipe.
All cooked individually in a fan oven at 140 degrees for 2 hours. Obviously everyones oven varies.
Make sure the greaseproof is a couple of inches above the tin, just in case.
I used dental floss to cut the cake (thank you to another fellow cake baker for that suggestion) I recommend you take your time doing this to ensure a straight cut!
My test cake was a hugh success and that was without the icing.

carolpell's picture

I want to make this as a 9" round.
Can I just divide by 4 and multiply by 3 to get the right quantities?Is the cake depth at least 3"?

debbieransley's picture

I made this cake for my 50th birthday, it had three layers and was covered in chocolate gnash and milk and White cigarillos, we had about fourth guests and had enough to send a few people who couldn't make it, with a big chunk left to bring home, it was absolutely lovely. Thanks for the recipe.

lisakeane's picture

Thats 83% cocoa.

lisakeane's picture

Hi all i making this for in laws anniversary. Now the chocolate i have bought is 83 is that ok?
I have a wilton leveller.

gillygill's picture

Well I've made the 12" & 8"sq in chocolate, and am keeping my fingers crossed.
Does anyone have a good make of a cake leveller/slicer they can recemmend please.

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

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