Wedding cake - rich dark chocolate cake

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• Carly

  19 May 2012

  Carly commented on this recipe

  Could someone please tell me which sized eggs they have used for this recipe?

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• ValC

  20 May 2012

  ValC commented on this recipe

  We have tried this as the full amount of ingredients twice and it tends to sink a little in the middle, is this right?

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• BECSY

  22 May 2012

  BECSY commented on this recipe

  Can somebody tell me why my cake sunk in the middle? Did everything as recipe inserted skewer which came out clean top was crispy like brownie top looked at it 10 mins later & it had sunk! Really want to do this for my wedding in 3 wks am going to try again wondered if anyone has got any suggestions?

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• Amelia

  23 May 2012

  Amelia commented on this recipe

  After finding this recipe which sounded ideal,I read the comments and thought it perfect for my sons wedding cake. I usually am very successful with my baking. I followed the recipe to the letter with the best produce as directed and the how to instruction. On looking through my cooker window was pleased with the look. After the recommended time I brought out the cake and was so disappointed with the result. It was still wet inside and crusty to say the least on the top. I cannot put how dissapointed I am. Can you tell me why

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• Carly

  25 May 2012

  Carly commented on this recipe

  Val, Becsy ans Amelia, did any of you use large eggs? The recipe is not clear on which size of egg to use. Maybe this could be the reason for the recipe working for some and not for others?

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• Kimmy Cupcake

  31 May 2012

  Kimmy Cupcake commented on this recipe

  Just tried this recipe and it did not work for me at all I followed everything exactly but its way to sweet it exploded as there was way to much mixture and is dry and in some places crusty except the middle which took forever to cook i'm afraid I wont be using this recipe again.

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• lelimey

  05 June 2012

  lelimey rated and commented on this recipe

  

  I have some superb chocolate cake recipes but chose to make this as one of three cakes, I made this, the lemon and a vanilla with jam and buttercream instead of the fruit tier. This was superb, rich and sumptuous and stayed moist - really an absolutely brilliant cake. Will definitely make again any time a really good choccie cake is needed

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• Amelia

  05 June 2012

  Amelia commented on this recipe

  I would like to use this recipe for a 10inch, 8inch and 6 inch wedding cake could you recommend quantities and oven temperatures aqnd timimgs. This would really be appreciated.

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• Minstrels38

  13 June 2012

  Minstrels38 commented on this recipe

  I'm making this cake for my friends wedding - did trial run and both fruitcake and lemon cake turned out great. I had the same with problems with the chocolate cake tho it came out crusty on top and around the side and sunk in the middle. I checked with some cooking experts (my Mum and Aunt!) and they both said that it's probably because I didn't cover the outside of the tin with paper this stops the sides cooking too quickly. I did everything else right and didn't open the oven door for over 2 hours so hopefully this is where I went wrong!! Fingers crossed it works ok - wedding is in July it does taste lovely tho!!

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• Spameodo

  22 June 2012

  Spameodo rated and commented on this recipe

  

  This is a perfect bottom teir! Easy to make and really delicious. I used a 28cm square cake but followed this recipe and it tastes and lOoks great.

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• PUSCHKINS

  24 June 2012

  PUSCHKINS commented on this recipe

  I would like to make this as the second tier of my sons wedding cake so want to use a 23cm tin. How do I scale it down and what would the cooking time be?

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• Lucy

  07 July 2012

  Lucy commented on this recipe

  Please can someone send me the fillinf recipe for this cake - it looks stunning as a birthday cake.

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• *lilly*cake*lover*

  13 July 2012

  *lilly*cake*lover* commented on this recipe

  hi guys! i really need to ask this urgent question as i am intending to do this cake tomorrow for my parent's anniversary =) if i use the amounts given to do a 30cm tin, how deep will it turn out please? thank you

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• gwingle

  25 July 2012

  gwingle rated and commented on this recipe

  

  I made this cake for my friend�s wedding in June 2012. I was practically a backing novice having never covered a cake in icing before or stacking one. This is an amazing recipe each time I did it, it worked out perfectly. I did a 10inc base, 8inc middle and 6inc top tier (all chocolate). To change a recipe for different sized tins you need to work out the area of the tin, like high school maths. Pythagoras theorem for round tins. Then compare the original recipes area to your tins as a percentage and apply the percentage to the ingredients.

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• SashaB

  30 July 2012

  SashaB commented on this recipe

  Made this for my sons birthday to cut up and shape for a pirate ship . It was a large 10x12 inch cake , it was a bit dipped in the middle after cooking , although was ooked through, I suspect I didnt place itbin the tin correctly . It was moist and dense , so easy to cut to the desired shape . Filled it with chocolate buttercream and covered it in whipped chocolate ganache . The leftovers were delicious several days later heated in the microwave and served with ice cream . Will make again

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• hotchoc

  06 August 2012

  hotchoc commented on this recipe

  I will definately try this recipe, was looking for a recipe for an 11" and 7" chocolate wedding cake and this sounds great. I have found a great conversion site called "cake o meter", you type in the original recipe that you have and tin size, type in tin you want to use and the site will convert your recipe to required tin size. hope this helps with tin size queries.

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• AliR

  01 September 2012

  AliR commented on this recipe

  I have made this cake several times and every time it sinks in the middle. I love the flavour and want to keep making it as it tastes amazing. I am making a wedding cake next week and I really want to use this recipe. I don't open the oven at all during cooking and it's definitely cooked in the middle. I've tried moving it to different positions in the oven and adjusting the temperature but it still always sinks. Does anyone have a suggestion?

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• Nicky Taylor

  09 September 2012

  Nicky Taylor commented on this recipe

  Did everyone only mix with a wooden spoon, or can I use an electric hand mixer?

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• welsh lass

  24 September 2012

  welsh lass rated and commented on this recipe

  

  For ref: to convert 30cm - 20cm divide by 2.5, 25cm divide by 1.5 30cm - 23 divide by 1.25 Change round to square take one inch off the round ie 20cm is 8" round so square would be 7"(18cm) To work out oblong - square it first. When baking over 1 hour always advisable to make a paper/foil collar to prevent burning/over crusting.

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• Lis

  30 September 2012

  Lis rated and commented on this recipe

  

  I've made this cake once as a taster wedding cake, the bride and groom LOVED it! I added strawberry puree instead of coffee to the cake and used strawberry buttercream instead of chocolate to crumb coat the cake before icing it. I'm now about to make it again today to check the cake still tastes as good a week later as I'll be making the cake a week before the wedding.

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http://www.bbcgoodfood.com/recipes/4577/

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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 3.0g, carbohydrate 30.0g, fat 16.0 g, saturated fat 9.0g, fibre 1.0g, sugar 20.0g, salt 0.23 g

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