Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(104 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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katiann
21st Apr, 2012
Dendee, don't worry about them crumbling. The cakes are not crumbly at all and slice very easily into three. Also, put them in the fridge after baking / cooling / before slicing to firm them up a little, as that makes them easier to slice. I had no problem. Good luck.
timandden
18th Apr, 2012
Hi. I'm going to make these for my wedding, using a bottom friut layer, middle lemon, and top chocolate, but I am a bit nervous about slicing the lemom and choc cakes into three layers in case they crumble especially the lemon one which is dreanched in syrup. Do you think I should slice into only two layers, with one layer of filling? Also, is it difficult to cover the buttercream with ready-rolled icing? It sounds fiddly to me, and will the pale icing cover the chocolate cake adequately? Help!
bacon-n-egg
10th Apr, 2012
5.05
Just to let all you folks know there is a brilliant conversion chart on Lindys cakes http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/ Obviously you will need to convert the cooking time too but usually I would take the cooking time from a similar recipe using that cake tin size.
nellie56
8th Apr, 2012
5.05
I had already made the fruit cake..lovely So thought try this chocolate cake made 6inch round (used 1/4 recipe) added Baileys liquer to it It has been in the freezer for 3 weeks (never frozen cake before so trial run) got it out for Easter cake ,filled with Chocolate swiss meringue butter icing and dusted the top with icing sugar. Wow Lemon one next !
kpmh1310
6th Apr, 2012
5.05
Just baked this today for Easter as a practice for my nephew's wedding. I halved all the ingredients and used a 23cm tin which is 3 inches deep. I didn't put coffee in as 100ml - I just added two tsp of granules to choc and butter mixture. I double lined the tin with 4 inch deep paper and baked at 140c fan for 2hrs 10mins. The sponge rose to approx 3.5 inches deep. The top is crispy but the rest looks really moist yet firm and cuts easily without crumbling.
nicmcd1968
31st Mar, 2012
5.05
Just made this for a friends 40th birthday, put chocolate cigarellos around it and covered it in fresh strawberries.... it was a hit! Will definitley use this recipe again.
celesteholland
4th Mar, 2012
I've made this reciape 3 times and each time it has sunk right down in the middle, one time actually boiled over. I'm desperate to make this gluten free cake for my son's wedding as it seems to cut so nicely and the flavour is fantastic.
cazz19779
2nd Mar, 2012
I'm going to be trying out these recipes before I use them for wedding cakes i'm going to be making. Are the recipes for 3inch deep cake tins because I've read on a previous comment that they are deep cakes. Can someone reply and let me know as I don't want to have to replace my tins to 4inch deep ones as all of my are 3inch deep.
garethsian
19th Feb, 2012
I made this cake for my daughters 25th birthday last weekend and it turned out wonderful. It is really moist considering it is a dense mixture. I halved all the ingredients and was a bit concerned it wouldnt work but it did, it was perfect. I am making it again next weekend for my brother-in-laws 60th birhtday. Cant recommend it enough. Defininately a 5 star cake.
charlie2910
27th Jan, 2012
I made this cake in July for my nephew's wedding. I did the base cake in madeira and three others in the chocolate. They wanted square cakes, so I had to adjust a little. The chocolate cake was superb, rich and moist and easy to cut. It kept really well too. I would definately make this again.

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