Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(105 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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janepenry
5th Jan, 2012
Would love to make this rich chocolate cake for my daughters wedding. Where is the filling recipe? Can anyone help. Also is the sugar paste icing put straight on top of the cake or would I need to put a thin layer of marzipan still?? Any help really appreciated.
sammi1607
4th Dec, 2011
3.05
Not impressed. Didn't open the door, but cake had sunk a treat. Maybe it was me - I don't know. But I won't be making again!
ollyeyes
1st Dec, 2011
Hello mary,did you have any luck with gills gems sharing her converion chart with you as i am in need of one also.I am not blessed with a good brain to even try and work out the sizes feel really silly. Thank you Anne.
alferbys
30th Nov, 2011
Have made this cake twice and both times it sank once it went cold.... made sure that the oven wasnt opened until at least two hours into the cooking time left for longer than the 2 1/2 hours but still sank in middle.... any advice please
anniettg1972
27th Nov, 2011
Please can anyone give me the convertion for a 28cm round tin and how long to cook it for Thankyou
jokpal
27th Nov, 2011
Can this be made into cupcakes instead of a big cake?
therobynem
22nd Nov, 2011
5.05
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!
anniettg1972
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
alreidzzz
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.. :-)
eblaidler
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.

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