Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(87 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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karenp123's picture

Hey, just another question; what is 2x284ml / 9.5fl oz sour cream? isn't 2 x 284 ml = 568ml

someone please clarify
thanks

karenp123's picture

Hello,

I want to try this cake! I just love all the comments and I will bake it for my daughters communion.I want to bake a 10" bottom tier and 8" on top. I dont want to mess up. I have baked smaller cakes before, but none with such big quantities. I've looked up all the comments but none answer all my queries.
Is there someone who can help?
Well I would like to test try a small cake so it will a 10". SOmeone who has already tried this cake, please let me know how deep the baking cans (8" or 10" dia) should be!
what should the recipe measures be?
Does the baking time differ according to the size of the baking can? do I need to use coffee? is there no replacement? Can I use a liquer like brandy or something??!

THANKS IN ADVANCE FOR YOUR HELP!!!!

blossom28's picture

Hi, I'd really like to know the depth of the cake too. I'm making a 4 tier wedding cake soon and want a good depth on all the tiers. The picture looks good, split into 3 layers, but I'd hate to make the big one and it come out only a couple of inches deep! Can anyone who's made it offer any advice please? Thanks.

shirefarm's picture
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After reading all of the good comments as a family we were very disappointed with this recipe. I was trialing it for a cake I have to make next month but we all agreed I should stick to my usual recipe.
THe bottom of the cake was very greasy, and the tase was slightly watery not a rich chocolate that we were expecting, chocolate used was a mix (same brand) of 70 and 80%.
It has now gone in the freezer in portions to use as puddings so it won't go to waste.

kellyozzyosment's picture
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I made this cake for my aunty's birthday earlier this week, I followed all the tips about mixing and cooking times and it turned out perfectly, I can't believe how easy it was to make and how brilliant it tasted! I am now going to make it for my wedding next year.

kellyozzyosment's picture
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I made this cake for my aunty's birthday earlier this week, I followed all the tips about mixing and cooking times and it turned out perfectly, I can't believe how easy it was to make and how brilliant it tasted! I am now going to make it for my wedding next year.

carmel-cole's picture

I need help!!!
I am making this cake for a wedding and was wondering once the cake is filled to i put it in the fridge to set before applying the ready to roll icing? once the cake is iced and finished to i store it in a box wrapped in baking paper or in the fridge?

ikkle1's picture

This sounds wonderful and I would like to make for a wedding in september but only want to make an 11 inch cake can some one help with quantities and baking time please Thanks

jenfifer's picture

amazing cakes,, made all three for 21st birthday ,everyone love them all, so many compliments the three cakes were then decorated with white lilac and purple sugar butterflies would make again ,
the only change i made was the madeira cake i only put in the zest of 2 lemons and used milk and vanilla extract in place of the lemon juice , i also didn't use the syrup to pour over the cake and it was still so moist , think it would have been to sweet with the sugar syrup as well as icing ,
i also made the Madeira in a 23 cm square tin and doubled the recipe , it made a very deep cake even after trimming the top to level it .. would recommend Ive been making cakes for over 35 years they are the best so far ..

nridgeway's picture

Help, I can't see the recipe for the filling.

amanda006's picture
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I was really impressed with this recipe, it was really simple to make and the cake turned out to be very rich, moist and delicious. Everyone who tried the cake complimented me on how nice it was!

daniclem's picture

Disappointing.
I made 10" and 6" round cakes for a tiered wedding cake. I left the 10" for 2 hours as told only to find that it was crispy and a bit burnt on the top and slightly dry. The 6" was ready in under an hour but still had a crusty top.

maisam's picture

I made the three layers, all chocolate for the wedding and decorated with gold dusting powder, moulded hearts and initials. Served with wild raspberries. So many complementary comments. Even the chef at the venue asked for the recipe! I could set up in business.

maweebell's picture
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I am making this cake for my brother wedding next week and so had a trial run last week. I bought a value washing basin from Tesco for £1.50, it gives you enough space to make up the cake in one go. I used medium eggs to make the cake. The chocolate cake went down a treat! I even had a few comments saying it was the best chocolate cake they had ever tasted. This cake has a nice fine crumb and slices just beautifully! You definitely cannot taste the coffee so you should go ahead and put it in. This is a good one!!

maweebell's picture
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I'm making this cake for my brothers wedding. I bought a white value washing basin from Tesco for £1.50 to make up the mix. It gives you plenty space to make it up in one go. I used medium eggs in the recipe. I had a practice run the other day and have to say it went down a treat!! A few people said it was the best chocolate cake they had ever tasted. It has a nice fine crumb and slices like a dream. This is a good one!!

P.S You definitely do not taste the coffee in the cake so go ahead and put it in!

s14nxh's picture

Hi all :) I am planning on making this cake for a friends wedding in August and am hoping to make a trail version soon and want to make it in an 8inch tin. Could any of you suggest what measurements to use? Thanks

frisky53's picture
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Great cake recipe. Easy to increase quantities and the cake is very moist.
Stores well in the freezer and comes out great. I made it as 2 tiers of a wedding cake and everyone loved it.
A great favourite

joanneeland's picture
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Ok, so here's the deal......I have a gas oven and that really changed the way I cooked this cake. The first time it came out after 2 hours burnt, cripsy and no good at all - the fear of a collapsed cake forced me not to open the oven door - mistake!! So lessons learned, I put the cake in a 35cmx25cm pan, covered it with parchment paper on the top, put it on the middle shelf and dropped the temp to Gas mk 3. After 1hr 45mins the cake was perfect. it was moist, chocolaty but not overly sweet and a very good cutting texture. I would recommend this cake, but like others said, it is very expensive to make so only for special occasions!!

gaibed's picture
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I found this recipie at the last minute and decided to make it without a trial run for wedding cake that I had been asked to make. I have never received so many possitive reviews. One comment being that it was devine. Will definetly be using it again, it is such a great recipie that is also easy.

mammasmith's picture

This was quite simply the best chocolate cake ever!! I made it twice, the second was the best, but both were useable and went down a storm with a 100 children and adults for a big sporting celebration. Will def be making again. Don't be tempted to look too soon, and make sure its properly mixed.

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