Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(124 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 eggs
    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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bacon-n-egg
22nd Apr, 2013
5.05
Donnajane - The general rule is 2 weeks (1 week to decorate and 1 week to eat). These cakes also freeze well which I do to keep the stress down). I always add coffee to chocolate cake as it intensifies the flavour either lots of granular or the instant expresso. Any cake over 1hr cook should be well insulated with a thick collar made of card and foil this stops the edges cooking too quick. I would consider halving the recipe and making two layers to ensure a good cook on larger cakes.
donnajane30
21st Apr, 2013
Hi , it says 4 days I unfiled it keeps for how long does it keep filled and covered in fondant does anyone know thankyou x
flowerlady73
20th Apr, 2013
5.05
I made this cake for as a two tier wedding cake and it worked great. All the guests we delighted with the cake, I filled it with chocolate ganache and used that as a base layer before adding the icing. The cake is moist and delicious and very easy to make. I am going to use this recipe again for another wedding cake next weekend.
julie.supercakes@live.co.uk's picture
julie.supercake...
18th Apr, 2013
5.05
I made this cake for a wedding after a disaster with Mich Turner recipes and it was my life saver! I used an 8" square cake tin and I used a website called cakebaker.co.uk which has a 'cakeometer' which calculates the differences when using different sizes of cake tins. It does not however provide cooking times, so just be sensible and keep an eye on things! Will def use this recipe again, amazing taste and texture.
Afrodite_tb
18th Aug, 2013
If you download the cakeometer ap it adjusts ake time as well :)
lisab7183
30th Mar, 2013
5.05
Do I need to use coffee granules or is it actual liquid coffee? When i made it I just used granules but because it's measured in mls I wasn't sure if this was right. It turned out really nice still but want to make sure I do it properly cuz I might be doing this for my sisters wedding!
maryharri
27th Mar, 2013
Like others who have left comments I have made many cakes over the years, but never a wedding cake, and not many rich chocolate cakes. I have been encouraged to try this one due to the huge number of positive comments. My first attempt at a reduced size chocolate cake was pretty much a disaster as some others have found. The second attempt was much more successful, just a little sinking in the middle, but really easy to slice through. If I had to attempt an explanation I would say that the depth of the mixture in the pan might be a factor. My first attempt was too deep for the size of the pan. It rose hugely but ended up crisp on the outside but uncooked in the middle. This is possibly why people who have made the cake to the actual recipe size have been more successful, by not having to do any scaling down.
angel26
18th Mar, 2013
To solve the problem of the cake not cooking in the middle as it is so deep I baked it in 2 x 12" tins 3" deep for an hour and half it came out perfect.! I then baked a 9"x2 for one hour and a 6"x2 for 45mins . 9" half recipe 6" quarter recipe. all at 140 fan oven
jamblur
18th Mar, 2013
5.05
Just made this recipe in a 12 inch square tin as I needed a chocolate cake for a birthday and the reviews were very positive. Kept all quantities the same and assumed it would be a little shallower as the round tin suggested in the recipe has a smaller volume than a 12 inch square, but that was fine for what I needed. Be warned: you need a huge mixing bowl for this - I used a large steel bowl and had only a couple of cms capacity left! To bake, I put a rose nail upside down in the centre of the tin to act as a heating core as I was nervous about it sinking as it had for others. I baked for 1hr 40mins (without opening the door!) and the result was a gorgeous cake that sank just slightly when it cooled, but as it formed a crust on top it needed leveling anyway, so that was fine. Ended up with about a 2 inch deep sponge after leveling. Only issue was that the cake's quite crumbly - I used medium eggs and I think large eggs would have avoided this.
foggyamh
18th Mar, 2013
5.05
Gorgeous cake. This is my "go to" chocolate cake recipe. Everybody loves it

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persianface
10th Oct, 2013
Can anybody help me in relation to timings for a 6" and 8" cake. I can use links to get the ingredients but not sure how long to bake for . Thanks
goodfoodteam's picture
goodfoodteam
7th Feb, 2014
Hi there, thanks for your question. Allow about two hours for the 6" cake, two hours 30 mins for the 8" cake and two hours 45 mins for the 9" cake. Test with a skewer then if it needs longer check after 10 minutes. Hope this helps!BBC Good Food team
julie.supercakes@live.co.uk's picture
julie.supercake...
17th Dec, 2013
5.05
Hello, I make this as a 6" cake all the time. I cook it for 2 hours exactly in a 140 deg C fan oven. Comes out perfect every time. For 8", I'd cook it for 2 and a half. Just test with a skewer for readiness. Hope this helps! Julie.
Baked by Bridget
1st May, 2014
Hello, do you mind if I ask what quantities you use for a 6 inch, they don't seem to be responding to questions on here at the moment and I need to make this soon! Many thanks.
dipaver79@gmail.com
8th Sep, 2013
Does anyone know how long this would take to cook for a 9"cake? Thank you :)
lowy59
12th Jul, 2013
Just made this cake today, It cracked terribly, huge, deep craters across the entire top - what did I do wrong? Also the cake was fully cooked in 2 hrs, I thought it was burning as it smelled that way after 1 hr 15 mins in oven. My oven isnt a fan and the temperature is a bit on the low side if anything, usually have to bake my cakes for 5-10 mins longer than recipe states. Help please quickly as Im making this cake for my daughters wedding and need to perfect it, thank you.
goodfoodteam's picture
goodfoodteam
7th Feb, 2014
Hi there, thanks for getting in touch and sorry to hear the cake didn't turn out well. It sounds like your oven is out. Test it with a thermometer and adjust accordingly. If the cake smelled like it was burning then it might have been too hot. Also, opening the door too soon can cause the cake to crack. Hope it works out better next time. BBC Good Food team

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