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 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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caznmark
27th Feb, 2016
The first time I made this was a disaster but after reading all the comments and tips, I have successfully made 2 x6" cakes. I divided the quantities by 3, half filled my 4"deep pans after lining with paper inside then wrapped the outside in a wet band I made from an old towel which is supposed to stop it from doming. Cooked for exactly 2 hours on 140, I bought an oven thermometer this time, and now I have 2 delicious chocolate cakes filled with mary berrys chocolate buttercream. This recipe is now going to be used for my daughters wedding cake.
lebrant
12th Feb, 2016
Ok folks, I've just made a 9" round cake and it's turned out perfect! 3" tall, cooked at 140 fan for two hours. I wish I could post a picture for you. I used an app called "cake o meter" it's brilliant. Simply put in the ingredients for the original recipe and then you put the size cake/shape cake tin you want to use and it converts it for you, simple. I used just over half the recipe of the 12" for my 9" round. Another tip, I filled a roasting tray of water and placed in the bottom of the oven, this kept the cake so level and from drying out! Perfect! My email if you would like any guidance , leb24@le.ac.uk. Happy Baking!
Ghd22
15th Jan, 2016
Hi I wonder if you can help I made this cake for my sisters wedding I now need to make another but it only needs to bee 23cm but a deep cake how will I do this? Hope you can help thankyou
greenie193
28th Oct, 2015
I'm making my sisters wedding cake and I was looking for a perfect chocolate cake. I used the recipe above for a 12" round tin and then just filled my 10" tin to two thirds full. It has risen up really well (about 2" higher than the tin - thank goodness for the high greaseproof paper) with only a slight dip but that won't matter once its been cut down to size and split in to three. I baked it for 2 and a half hours and it seems ok so far. I had enough batter left over to make a trial 7" cake which I baked for one and a half hours. It smell delicious.
chiffon56
23rd Sep, 2015
How much does this cake rise as im using a different shaped tim so need to know how much batter to use. Thanking you
bbucks
14th Sep, 2015
Hi, could I please have the quantities and oven timing for a 6inch round cake please.
Kiraniya
27th Nov, 2015
Hello, I used the following quantities to make 2x 6inch cakes which were at least 2.5 inches tall, plus I had enough batter for 1x extra 8inch cake around 2 inches tall: 217g unsalted butter, 217g dark chocolate (70% cocoa), 35ml very strong coffee (I use instant coffee), 1tsp vanilla essence, 217g plain flour, 1/2 tsp baking powder, 1/2 tsp bicarbonate of soda, 317g light soft brown sugar, 4 large eggs, 190ml sour cream. Bake for around 2 hours at 160C/fan 140C (my oven runs hot so I baked them at 140C).
bbucks
14th Sep, 2015
Could I please have the quantities and timing for a 6inch round cake please. Thank you so much :)
mailynmarilyn
19th Aug, 2015
Please could you let me know the quantities and timing for a 10 inch round cake please.thank-you
mailynmarilyn
19th Aug, 2015
Please could you let me know the quantities and timing for a 10 inch round cake please.thank-you

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goodfoodteam's picture
goodfoodteam
28th Apr, 2016
The cake will still work, but the taste will be sweeter and a little less “grown up”. However 70% chocolate does taste bitter which isn’t to everyones taste. If you are unsure, why not use half normal chocolate and half 70%?
KerryLouise_24
8th Feb, 2016
Is the coffee necessary to the recipe? Wanted to use this recipe to make a birthday cake for my mum but my partner is allergic to caffeine. Also can I use regular fondant icing instead of marzipan? Again due to allergies..
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Yes you can leave out the coffee, but you will need to replace the liquid with milk or water. It is also absolutely fine to use fondant icing if you don’t like marzipan. 
tamaramurphy90
26th Jan, 2016
Hello, I am making a 3D Teapot cake for my daughters first birthday and wanted to know if you could give me the ingredient quantities and cook time for 2x 8"x4" hemisphere cake tins? http://www.bakeboss.com.au/hemisphere-8quot-4quotquot-deep-p-1747.html Thank You
tamaramurphy90
26th Jan, 2016
Hello, I am making a 3D teapot cake ( https://www.pinterest.com/pin/273593746089238733/ ) for my daughters first birthday and would like to use this recipe. Could you tell me the measurements and cooking time for 2x 8"x4" hemisphere cake tins? http://www.bakeboss.com.au/hemisphere-8quot-4quotquot-deep-p-1747.html Thank you
robertaann1
7th Jan, 2016
Please can i have ingredients quantities for 8 inch cake in 3 inch deep tin and temperature and time of cooking . I have make the 12 inch one several times but need an 8 inch and want to get it right i have a circotherm fan oven
goodfoodteam's picture
goodfoodteam
12th Feb, 2016
Hello we haven't tried this ourselves so cannot guarantee perfect results, but we think reducing the quantity to make a 3 egg mixture will be the right amount for your tin.  Reduce the butter, chocolate and flour to 200g, the coffee to 2 tbsp, the vanilla to 1 tsp, and the baking powder and soda to just under 3/4 tsp. Use 285g sugar, 3 eggs and 170ml soured cream. We think this quantity of mixture will take about 1 hour 30 mins to cook at the same temperature, but check after 1 hour 15 mins. Let us know how you get on.
joaniev53
5th Dec, 2015
Is it a typing error. 950g of soft brown sugar to 650g of flour and butter seems a bit over the top. I am going to use 650g of sugar and will let you know the outcome
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
Hello, just to let you know that we checked back to the June 2006 issue of Good Food and the quantity of sugar is correct.
zoe1223
26th Aug, 2015
Hi just made the cake 6"×4" followed recipe, just taken cake out of tin and it looks very moist is this ok. In the oven 2hrs smells lovely.

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