Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(102 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
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Ingredients

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

    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

    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

    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
    Eggs

    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.

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Comments, questions and tips

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sitawpataw
2nd Dec, 2012
I made this cake for a Golden Wedding Anniversary and I became a Star as everyone loved it. I myself know the cake I made is not perfect because it dipped a bit in the middle. I did not open the oven door until the 2 1/2 hours are up. Would it be the size of the eggs I used? I used the large size egg which is around 50g each. Should I use the extra large ones? I live in Australia and I am not sure whether there is a difference in the grading of eggs between our countries. Thank you for your help.
myinte27
23rd Nov, 2012
5.05
I made this cake for my husband's grandparents' 50th wedding anniversary. I made it a two tier - 6 inch top tier and 10 inch bottom tier. I also swapped the coffee for 100g milk chocolate to give it a creamier taste and used one tub of creme fraiche and one of soured cream (as there was only one of each left in the store!) It worked perfectly and everyone commented on how delicious it was!
debbie1127
6th Nov, 2012
please help. i am making this cake for my sons 18th and need to no the amount s for using 9" round 2" deep cake tin and how long do i cook it for
suehoughton15
4th Nov, 2012
Made this for my niece's wedding. My daughter said she thought this was the best cake I'd ever made!! It cut perfectly and was really moist and full of flavour.
csm1480
21st Oct, 2012
I may be missing it but where does it tell me how to make the filling for this cake? Do I slice the cake into 3? Thanks.
ddmatths
2nd Oct, 2012
hi does anyone know if you can make chocolate cake wiyh milk or white chocolate as well as dark
billie14
30th Sep, 2012
Hi I am very new to baking did you all use a loose base tin or not for the large chocolate cake
mucktub86
30th Sep, 2012
5.05
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.
bacon-n-egg
24th Sep, 2012
5.05
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.
nicholataylor
9th Sep, 2012
Did everyone only mix with a wooden spoon, or can I use an electric hand mixer?

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