Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(85 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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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!

car552's picture

Just tried this recipe absolute disaster!!! will be going back to my original one which is tried and tested. Used all organic ingredients cost a fortune and it ended up in the bin!!!

car552's picture

I followed the recipe exactly, smells gorgeous just overflowing from the tin its been in 1 hour 55 mins so far i made it in a 10" round tin should i leave some of the mixture out when i make the final cake as this is only a pratice one ?

car552's picture

Just trying this recipe for my sons wedding has anyone else had something resembling an eruping volcano going on in the oven while cooking or have i done something wrong!!!

rhiannon134's picture
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Just wanted to update to say that the cake was a huge success, one very happy bride and a lot of happy guests saying it was the best chocolate cake they've ever tasted. It was so moist and chocolatey (no coffee taste), I filled it with a chocolate ganache and covered with white chocolate buttercream. I didn't cut into three I just cut it in half.

madeitwithlove's picture

I really would appreciate some help with the chocolate wedding cake recipe. I need to make this cake in three layers but am not sure whether to divide the ingredients by three or is there some other formula. Also if it is as simple as dividing by three how long should each layer be baked for? How much baking powder should the mix of each layer have and what size eggs should be used. My reason for wanting to make three layers is I am not good at torting cakes and need each layer to equal for the bottom wedding cake tier. Thank you

deejackson's picture

Have tried the zingy lemon and found the 1 hr 15 at 140 spot on in my oven. Want to try the chocolate cake as trial for wedding cake I will be making. However, I would like to alter the size - could someone please tell me how to alter quantities for different size cake tins? Also does this alter the timings? Thanks.

lozgiz's picture

Does anyone know if the cake has a coffee taste with the espresso or does this just make it richer? I'm not a big coffee fan so wondering whether to leave it out or not?

rhiannon134's picture
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Just made this in a 10" square tin. Reduced all ingredients by one fifth (multiply by 0.8) and that was perfect, rose just above the tin. Checked at 1.45 then again every 5 minutes until cooked (fan assisted at 140). Seems good so far apart from the top cracking rather a lot around the top but I will probably turn it upside down to ice. Suprisingly easy once you get into it, definitely recommend weighing out everything into bowls before you start. I did wrap the tin as recommended, it seemed to do the job.

tina69's picture

hi Helen please could you give me the quantities you used for your 6"8" and 10" cakes as i am making them and not sure how to work it out :(

sandradaniel06's picture

does anyone have the us conversion to this recipe please. need to make a topsy turvy chocolate cake this weekend . thank you

tina69's picture

please could some one help me with how to size down this recipe for a 6" 8" and 10" as i am doing a christening cake and would lve to try this recipe :)

chrisandems's picture
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This recipe is delicious! the ingredients are quite expensive all together but well worth it. The structure of the cake is perfect for stacking as it's quite solid but beautifully moist. I have stacked this for a 2 tier cake and royal iced and decorated, it looks fantastic - very pleased! :0) The larger cake unfortunately sunk slightly in the middle but once turned over you would never know!

helen3673's picture
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This cake recipe is AMAZING. I have tested on a number of occasions since last year when my sister in law to be asked me to make her a chocolate wedding cake. But my fudge cake recipe was not strong enough to increase to a 10inch square on long bake. But this is amazing I have frozen it to and it tastes just as good frozen. I have just successfully made 6in,8in and 10inch square which are all 3inch deep and will be freezing them ready for the 8th May Wedding. I will thaw them overnight Wednesday so I can chocolate truffle and ganache them on the Thursday ready to travel North on the Friday and then stack them and put the final decoration of 200 truffles on once at the hotel. Cannot thank you enough for this recipe and happy with my husbands maths to sort quantities out for the sizes I needed. :)

helen3673's picture
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This cake recipe is AMAZING. I have tested on a number of occasions since last year when my sister in law to be asked me to make her a chocolate wedding cake. But my fudge cake recipe was not strong enough to increase to a 10inch square on long bake.
But this is amazing I have frozen it to and it tastes just as good frozen. I have just successfully made 6in,8in and 10inch square which are all 3inch deep and will be freezing them ready for the 8th May Wedding.
I will thaw them overnight Wednesday so I can chocolate truffle and ganache them on the Thursday ready to travel North on the Friday and then stack them and put the final decoration of 200 truffles on once at the hotel.

Cannot thank you enough for this recipe and happy with my husbands maths to sort quantities out for the sizes I needed. :)

goldilocks1's picture

Hi everyone
I'm new to this site and wonder if anyone can help with this:
I'm making a three tier wedding cake - one 12" chocolate, one 10" lemon and an 8" carrot. I'm going to fill and ice and decorate all with cigarillos and maltesers - stacked.
How deep is the chocolate cake in this recipe?
Has anyone had experience with cigarillos and maltesers as decoration? Can I stick the cigarillos directly onto the ganache or do I have to fondant ice it after the buttercream and then stick the cigarillos on? I've got a long way to transport them, and need the decorations to stay in place!
Also, how long will the cakes keep once iced and decorated - planning to make cakes on Monday, ice and decorate on Tuesday, transport on Thursday for wedding on Saturday. Thanks.

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