Wedding cake - rich dark chocolate cake

Recipe uploaded by

Jane Hornby

21 ratings

Recipe by Jane Hornby

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1. Video tutorial: Lining a cake tin

1. Heat oven to 160C/fan 140C/gas 4. Butter, double-line and wrap the sides of the 30cm 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.

Per serving

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

Latest comments and suggestions

Results 61-80

• Shazomatic

  06 March 2009

  Shazomatic rated and commented on this recipe

  

  Made this chocolate cake for my daughters birthday cake (big 13th Birthday party) and it was superb. Would not hesitate to make it again. Deliciously rich and moist without being cloying. You could easily get 70-80 portions out of it, unless you like huge slabs!

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• Little Egg

  06 March 2009

  Little Egg rated and commented on this recipe

  

  I halved the recipe and used a 20x30cm tray bake tin, I only put 200ml of creme fraiche in because I didnt have enough in the fridge. I cooked the cake at 150ºc for about 1hour, the result -very moist, very chocolatety and extremely easy to cut. I have been searching for a good chocolate cake for a long time, I have tried many recipes, however this recipe tasted like a shop bought cake which disapointed me slightly. It is a very rich cake. My quest continues.........

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• Webby

  10 May 2009

  Webby commented on this recipe

  I have made this cake for 2 weddings but mine always takes for ever to cook - at least 3.5 hours. I make it exectly as the recipe states - what am I doing wrong. I am confused why the soured cream is listed as 2 x 284ml soured cream , why not 568mls? Am I reading this wrong???

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• YummyMummy

  11 May 2009

  YummyMummy commented on this recipe

  I used this recipe for a Christening, generously serving 120 with 10" and 12" square cakes. It was absolutely fantastic - I can't rate it highly enough. Flavourful and rich - but not too sweet, with a lovely dark, firm texture, making stacking easy, this cake cuts in layers beautifully. Made 4 days ahead, it was still as moist as it was on the 1st. I also froze an iced trial run cake, defrosted it in my fridge for a day and then at room temperature for a day and it was as scrumptious as the day I baked it. The only modification I made was to use Creme Fraiche instead of Soured Cream. (It's worth noting that this recipe is expensive which should be considered when pricing for clients.)

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• Webby

  11 May 2009

  Webby commented on this recipe

  Can anyone tell me why mine takes so long to cook?

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• YummyMummy

  12 May 2009

  YummyMummy rated and commented on this recipe

  

  Hi Webby, I can only suggest that your oven may not be hot enough, or the cake is too low? When I baked the 10" cake, I reduced the ingredients by working out the % difference in volume and it took a little less time, when baked at the same temp. So if the recipe was followed as you said, then it should've taken 2.5 hrs. Turn up your oven and raise the cake maybe? However, if the cake was good, then the time it took to bake doesn't really matter!! Hope this helps.

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• collinel

  23 May 2009

  collinel commented on this recipe

  Absolutely fabulous cake. I have made this for special occasions and use it again and again. The entire wedding cake is in my opinion superb. The Lemon Cake also 'works' and it is always concerning when cooking for larger numbers of people. I made the summer wedding buffet for my daughters 21st celebrations and we had a wonderful day and it certainly took the stress out of catering for a larger number by having the recipes and shopping list ready prepared

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• eleymum

  11 June 2009

  eleymum commented on this recipe

  My husband made this recipe and it was a complete success. Moist and very tasty. I will definitly make this again.

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• Christina Eagles

  11 June 2009

  Christina Eagles commented on this recipe

  I made this cake for my friends 40th birthday today and I halved the recipe and calculated what tin size I needed and this fitted perfectly in a 7" square tin. I also have a fan oven and 160 was too hot still for such a long cooking time so I cooked it for 2.5 hrs at 150c (fan oven) so be careful to accommodate what your oven does rather than what the instructions tell you. I'm icing it later today so have not yet had the pleasure of tasting it.

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• cookie 2

  21 June 2009

  cookie 2 rated and commented on this recipe

  

  have just made this for a friends daughters wedding, have tried the recipe to me it taste's rather sweet, the skewer came out clean but feels heavy and once cut in half still looked uncooked, Does anyone have any suggestions for me

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• wrighty

  18 July 2009

  wrighty commented on this recipe

  how do you add the coffee and vanilla as when any melted chocolate comes into contact with water it 'seizes' or splits? has anyone got any tips on how to do this? need help as soon as possible!!!!

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• Mary

  19 July 2009

  Mary commented on this recipe

  Brilliant moist cake - made it for my daughter's wedding. Was worried about long journey in the car, so I made my butter cream from just icing sugar and unsalted butter, vanilla essence and melted Green & Blacks dark cooking chocolate (11 squares to every 8oz icing sugar)- lovely. Also made half the recipe for my grandson's birthday and topped with melted Cadbury's dairy Milk and chocolate buttons to decorate. Freezes well before filling and decorating. The best chocolate cake that I have ever made!

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• Mary

  19 July 2009

  Mary commented on this recipe

  Re the 'splitting', it simply did not happen when I used this recipe. Maybe it was the chocolate I used - Green & Blacks dark cooking choc (I got it in Tesco)

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• wrighty

  20 July 2009

  wrighty commented on this recipe

  hi there thank mary, perhaps it happens with chocolate of different cocoa solids but i added the coffee and vanilla into the cake mix after i added the chocolate mix and it was fine, very moist and highly commented - will definately make it again!!

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• Jess24

  25 July 2009

  Jess24 commented on this recipe

  Hi everyone, Is it possible to leave the coffee out of the recipe altogether and just make it with the remaining ingredients? I'm making the cake for my mum's wedding and she hates flavoured chocolate so orange, coffee etc flavourings won't cut it. Alternatively would 100ml of drinking chocolate work? I have no idea (I'm a total cake novice)... Also, egg size, medium or large? Thanks!

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• koalarose32

  27 July 2009

  koalarose32 commented on this recipe

  mine sunk.....I need it for this saturday, no one opened the oven door... Iused a mixer to mix the eggs...I had the oven on 140 electric, no fan...any suggestions???

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• Karli

  30 July 2009

  Karli commented on this recipe

  Hi can I make this in two sandwich tins or is it best to make it in a cake tin and cut in half???? I am worried about the 'cutting' which is why I would prefer to cook in 2 tins.

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• Kate from Yate

  31 July 2009

  Kate from Yate commented on this recipe

  I made one for my daughter's wedding. Unfortunately the first one was a bit sticky in the middle so we had to eat it!! Absolutely gorgeous! I'm sure the wedding guests will appreciate it! Very easy recipe to follow though I had to alter it to suit a smaller tin. Will definitely be doing more--wouldmake a special dessert for a dinner party.

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• Kate from Yate

  31 July 2009

  Kate from Yate rated this recipe

  

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• Josiejo21

  01 August 2009

  Josiejo21 commented on this recipe

  Hi koalarose32, I would suggest that you oven is too low, it should be at 160oc (140oc for fan oven). Just made mine in electric oven at 160oc at it came out fine. - Just a thought!

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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 soured cream

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Difficulty and servings

Serves 50

Preparation and cooking times

Prep 40 mins

Cook min 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 soured cream

Per serving

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

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