Wedding cake - rich dark chocolate cake

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Results 201-220

• neeny59

  23 September 2011

  neeny59 commented on this recipe

  Wish me luck I've read everyones notes and am now about to start on the chocolate cake !!!

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• Ayesha.A

  25 September 2011

  Ayesha.A rated and commented on this recipe

  

  I made this cake for the last day of my college party, I used a 10 inch tin and followed one of the comments on how much ingredients to use, I found in my fan oven it took 2 hours completely at 140c. The cake was loved by everyone, I made pink buttercream vanilla icing and put flowers on top. The cake is very expensive to make but I found good quality chocolate 70% cocoa at lidl or aldi is much cheaper then the other known supermarkets and plan natural yogurt was a cheaper then sour cream and just as nice.

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• Maz

  26 September 2011

  Maz rated and commented on this recipe

  

  Can anyway say if this cake is suppose to have the texture of a chocolate brownie. It tasted lovely and was moist but I cant help thinking that it shouldn't have been so 'brownie' like.

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• Chris

  28 September 2011

  Chris commented on this recipe

  I only want to have half this size cake. Do I also need to half the baking time?

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• ArcaneDust

  28 September 2011

  ArcaneDust rated and commented on this recipe

  

  I made this as the base for my Dad and Step-mum's three tier wedding cake - it is of course a massive base and the biggest cake I've ever made! I was used to a different all-in-one chocolate batter in the past but this is a brilliant recipe, and I will use it as my standard chocolate cake recipe in future. To answer some of the more recent questions - Janet I used Espresso powder in a cafetiere, and used medium eggs for the chocolate and lemon cakes. My cake rose perfectly although I recommend if making the large cake size to ensure it is fully mixed, even perhaps giving a quick swirl once in the tin. I had it in the fridge for just over an hour before cutting and used a bread knife; it cuts like a dream. It is beautifully moist and chocolatey with no taste of the coffee. The kids all went for the chocolate layer at the wedding! I'll be using this recipe for my 23rd birthday soon, freezing my cake in advance.

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• Ravenlmb

  29 September 2011

  Ravenlmb commented on this recipe

  I've made this cake for both a wedding and a 21st birthday this year. Both times it's had a great reception! lovey and moist and when cut into individual portions it's a lovely chocolatey treat! would highly recommend! just make sure you have one heck of a large mixing bowl!

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• Bicki

  16 October 2011

  Bicki rated this recipe

  

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• Belkey

  24 October 2011

  Belkey rated and commented on this recipe

  

  I made this as the middle tier of my brothers wedding cake and divided the recipe by two thirds. Was a HUGE success, it really is rich & dark!

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• rarelife

  24 October 2011

  rarelife commented on this recipe

  Will be making this cake tommorow, have my green and blacks choc at the ready, just one thing with the 100ml coffee how much spoons are we using and i take it we are adding water to this, not too clear on instructions x im scared, collecting my tins tommorow and all my ingredients are layed out ready

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• rarelife

  25 October 2011

  rarelife commented on this recipe

  I have done it x the Choc cake is cooling, bit worried, hope when i cut it, ihope it will be good,

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• Natalie

  30 October 2011

  Natalie commented on this recipe

  How long do I bake this for a 8" cake?

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• lizzielaidler

  05 November 2011

  lizzielaidler commented on this recipe

  After a few trial runs with a 6"size chocolate cake the real thing is in the oven to be frozen for my daughter's wedding in 3 weeks. The trial run cakes froze very well. Rather than chocolate butter icing which I find a bit sickly, I have tried blackcherry jam which is delicious. You need to put a decent layer in as it sinks into the cake a bit. I processed it first to to get rid of lumps.

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• alreidzzz

  08 November 2011

  alreidzzz commented on this recipe

  hi good food mag, with so many comments can't you please give the quantities for different sized tins, plus cooking times?? Please.. :-)

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• Annie

  12 November 2011

  Annie commented on this recipe

  Golden Spatula. You baked this chocolate cake in a 11"/28cm round tin. Can you please tell me how long you cooked it for and at what tempreature Thank you

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• nanasandie

  22 November 2011

  nanasandie rated and commented on this recipe

  

  I made this cake for my grand daughter's christening and it was amazing. it'll definitely be a favourite special occasion cake in our house!

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• Joanne

  27 November 2011

  Joanne commented on this recipe

  Can this be made into cupcakes instead of a big cake?

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• Annie

  27 November 2011

  Annie commented on this recipe

  Please can anyone give me the convertion for a 28cm round tin and how long to cook it for Thankyou

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• Marie

  30 November 2011

  Marie commented on this recipe

  Have made this cake twice and both times it sank once it went cold.... made sure that the oven wasnt opened until at least two hours into the cooking time left for longer than the 2 1/2 hours but still sank in middle.... any advice please

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• ollyeyes

  01 December 2011

  ollyeyes commented on this recipe

  Hello mary,did you have any luck with gills gems sharing her converion chart with you as i am in need of one also.I am not blessed with a good brain to even try and work out the sizes feel really silly. Thank you Anne.

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• Sammi1607

  04 December 2011

  Sammi1607 rated and commented on this recipe

  

  Not impressed. Didn't open the door, but cake had sunk a treat. Maybe it was me - I don't know. But I won't be making again!

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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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