Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(103 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins Plus cooling


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



    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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 x 284ml/9½ fl oz soured cream


  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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22nd Nov, 2011
I made this cake for my grand daughter's christening and it was amazing. it'll definitely be a favourite special occasion cake in our house!
12th Nov, 2011
Golden Spatula. You baked this chocolate cake in a 11"/28cm round tin. Can you please tell me how long you cooked it for and at what tempreature Thank you
8th Nov, 2011
hi good food mag, with so many comments can't you please give the quantities for different sized tins, plus cooking times?? Please.. :-)
5th Nov, 2011
After a few trial runs with a 6"size chocolate cake the real thing is in the oven to be frozen for my daughter's wedding in 3 weeks. The trial run cakes froze very well. Rather than chocolate butter icing which I find a bit sickly, I have tried blackcherry jam which is delicious. You need to put a decent layer in as it sinks into the cake a bit. I processed it first to to get rid of lumps.
30th Oct, 2011
How long do I bake this for a 8" cake?
25th Oct, 2011
I have done it x the Choc cake is cooling, bit worried, hope when i cut it, ihope it will be good,
24th Oct, 2011
Will be making this cake tommorow, have my green and blacks choc at the ready, just one thing with the 100ml coffee how much spoons are we using and i take it we are adding water to this, not too clear on instructions x im scared, collecting my tins tommorow and all my ingredients are layed out ready
24th Oct, 2011
I made this as the middle tier of my brothers wedding cake and divided the recipe by two thirds. Was a HUGE success, it really is rich & dark!
29th Sep, 2011
I've made this cake for both a wedding and a 21st birthday this year. Both times it's had a great reception! lovey and moist and when cut into individual portions it's a lovely chocolatey treat! would highly recommend! just make sure you have one heck of a large mixing bowl!
28th Sep, 2011
I made this as the base for my Dad and Step-mum's three tier wedding cake - it is of course a massive base and the biggest cake I've ever made! I was used to a different all-in-one chocolate batter in the past but this is a brilliant recipe, and I will use it as my standard chocolate cake recipe in future. To answer some of the more recent questions - Janet I used Espresso powder in a cafetiere, and used medium eggs for the chocolate and lemon cakes. My cake rose perfectly although I recommend if making the large cake size to ensure it is fully mixed, even perhaps giving a quick swirl once in the tin. I had it in the fridge for just over an hour before cutting and used a bread knife; it cuts like a dream. It is beautifully moist and chocolatey with no taste of the coffee. The kids all went for the chocolate layer at the wedding! I'll be using this recipe for my 23rd birthday soon, freezing my cake in advance.


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