Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(96 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins Plus cooling


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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  • 650g unsalted butter
  • 650g plain chocolate (70% cocoa)
  • 100ml very strong coffee- espresso is ideal
  • 3 tsp vanilla essence



    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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 x 284ml/9½ fl oz soured cream


  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 (346)

kirsten68b's picture

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:)

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

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

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

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

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

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

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

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


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