Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(93 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Vanilla

    van-ill-ah

    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

    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, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 950g light soft brown sugar
  • 10 egg

    Egg

    egg

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

  • 2 x 284ml/9½ fl oz soured cream

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (340)

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
5

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
5

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
5

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
5

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
5

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.

amysconnell's picture

I made the chocolate and lemon cakes for an anniversary cake - covered with the butter cream and with chocolate cigarellos round the sides, as I'm not good with icing and it was gorgeous. We had only praise - the best cake ever was heard several times.

The only problem was the chocolate cake was huge - when I opened the oven after 2 hours there was loads on the oven floor. I had bought the correct size tin, as deep as I could find - it would help others if there was some info on how deep the finished cake actually is?

madeitwithlove's picture

could some kind person please calculate the amounts for 10" and an 8". I have to make this cake for a july wedding and really begining to panic as I simply cannot do the maths for the adjustment. Many many thanks, please rescue me!

tomoki's picture

Does anyone know how much I would need to reduce the quantities by to make the middle tier: 23 cm round tin?

Thanks!

tomoki's picture

Does anyone know how much I would need to reduce the quantities by to make the middle tier: 23 cm round tin?

Thanks!

damesgirl's picture
5

Amazing! made this a week ahead and froze it, you would never have known. moist and delicious and brilliant to cut.
I made all three different flavours for our vow renewal all came out perfectly.

Pages

Questions (55)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Pages

Tips (4)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.