Wedding cake - rich dark chocolate cake

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• denny

  31 October 2009

  denny commented on this recipe

  have just made the choclate cake for my brother's 40th birthday it tastes great but the top has dried out and has cracked. I cooked it for 2hr 20mins in a fan oven on 140. Did I leave it in too long?

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• jojo

  07 November 2009

  jojo commented on this recipe

  hi, i am looking to make this cake for my sons christening, i am looking at a 3 tier cake 7" 9" and 11" can any one help with quantities and cooking times need help....

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• Mary-Anne Gawne

  08 November 2009

  Mary-Anne Gawne rated and commented on this recipe

  

  An excellent firm and moist cake. I made this for a wedding cake as the bride wanted a chocolate cake. I was astounded by how well it cut - very neat with no crumbs, and the fondant stuck well with just a little brushed egg white. The taste was just right too, being not too sweet. I changed nothing in the recipe, except to lower the heat in the oven to about 140c as my oven is hot.

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• Ali

  09 December 2009

  Ali commented on this recipe

  274 calories per peice, It must be a tiny bit of cake considering the 10 eggs and 650g of butter? I will continue searching I think!

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• littleglove

  18 December 2009

  littleglove rated this recipe

  

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• Nina

  20 December 2009

  Nina commented on this recipe

  unfortunately, this one was an expensive disaster. i am pretty sure i followed the recipe to the exact letter, yet after 3 hours in my (very reliable) oven, the cake was still not cooked. after 3.5 hours the tester was coming out clean so I let it cool. when later cutting to start the filling process i was dismayed to find that large soggy parts still werent cooked properly - too late to go back in the oven - too raw to expect anyone to eat... it was my mum's 60th birthday cake and it was too late in the day to start again. just cant work out what went wrong :(

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• Nina

  20 December 2009

  Nina rated and commented on this recipe

  

  unfortunately, this one was an expensive disaster. i am pretty sure i followed the recipe to the exact letter, yet after 3 hours in my (very reliable) oven, the cake was still not cooked. after 3.5 hours the tester was coming out clean so I let it cool. when later cutting to start the filling process i was dismayed to find that large soggy parts still werent cooked properly - too late to go back in the oven - too raw to expect anyone to eat... it was my mum's 60th birthday cake and it was too late in the day to start again. just cant work out what went wrong :(

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• KitKat

  19 January 2010

  KitKat rated this recipe

  

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• Maria

  23 January 2010

  Maria rated this recipe

  

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• Pearl

  01 February 2010

  Pearl rated this recipe

  

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• kimw1982

  07 March 2010

  kimw1982 rated this recipe

  

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• Kathy

  30 March 2010

  Kathy commented on this recipe

  Fab recipe which I have used several times. Have used 1/4 mix for a 6" round tin, 1/2 mix less a few tablespoonfuls for an 8" tin, 3/4 mix for a 10" tin. Beautifully moist cake which cuts really well. Would love to know if anyone has tried it for cupcakes. If so, how long did you bake them for, and at what temp? (I have a fan oven).

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• tinysparkles*

  01 April 2010

  tinysparkles* commented on this recipe

  delicious and super easy!! i attempted my first 2-tier christening cake for my friend's baby and it went down a treat! everybody enjoyed the cake and i used the same recipe to make a large batch of fairy cakes for the kids, which was very popular!! have made this recipe a few times now and it always comes out perfect as long as you watch the temperature. i used half the recipe for an 8" cake and quater the recipe for a 6" cake in both cases leaving a 1" gap from mixture to rim of tin, there will be some extra left. good for making in fairy cakes!

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• tinysparkles*

  01 April 2010

  tinysparkles* commented on this recipe

  hi kathy - when baking fairy cakes using this mixture, i baked for 20mins but with a non-fan assisted oven, so maybe 15-20mins for fan-assisted? i piped the mixture into the cases to get an even spread. before baking a whole batch, i would recommend trialling 2 or 3 cases with different amounts to see which is your ideal risen height, as depends if you want to decorate with icing etc afterwards. have fun baking them! :)

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• Kathy

  02 April 2010

  Kathy commented on this recipe

  Hi Tinysparkles, thanks for posting your answer. Good idea to try different amounts in the cases first - I'll get baking! I've got to make 30 of them to go with the 12" cake for a wedding next weekend. They'll be topped with ganache swirls, but I need them to be fairly high. I'll let you know how I get on.

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• Kathy

  04 April 2010

  Kathy commented on this recipe

  Hi Tinysparkles, I've just finished my trial bake of cupcakes - great success! Used a quarter quantity of the mix and baked at 150 degrees (fan) for 35 minutes. Filling the cases half full gave cupcakes gently domed just about level with the case edge. Filling them 2/3 full gave what I wanted - domed above the edge of the cases. Got 15 cupcakes from this quantity. Lovely texture. Thanks so much for your advice. : )

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• Good Food

  06 April 2010

  Good Food rated and commented on this recipe

  

  Oh wow!!!! This is probably the best chocolate cake I have ever made, and I make a lot of cakes. Simple, rich, moist and keeps for several days - if it's not all eaten first!

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• Lizzy Dripping

  07 April 2010

  Lizzy Dripping rated and commented on this recipe

  

  Great recipe for a lovely moist cake that cuts well. I used a flexitub bucket to mix the vast quantity as none of my bowls were big enough. I'm using it for an engagement cake.

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• rebeccam

  08 May 2010

  rebeccam rated and commented on this recipe

  

  Made as a wedding cake. Most definitely the moistest, nicest chocolate cake I have ever made/had the misfortune of becoming addicted to!

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• mamma smith

  11 May 2010

  mamma smith commented on this recipe

  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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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/9.5 fl oz soured cream

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Difficulty and servings

Serves 50

Preparation and cooking times

Prep 40 mins

Cook 2 hrs 30 mins

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/9.5 fl oz soured cream

Per serving

274 kcalories, protein 3g, carbohydrate 30g, fat 16 g, saturated fat 9g, fibre 1g, sugar 20g, salt 0.23 g

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