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 egg
    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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Kiraniya
27th Nov, 2015
I have used around 2/3 the amounts above to make a 10" round cake :)
Sonniyaya
16th Aug, 2015
I made this cake last week as a trial run for a wedding cake due next week , I followed it all the way through and sliced it into 2 layers before freezing , it had baked beautifully even, however , when I cut it up to serve today it looked more moist than I expected . Is this normal ? Is it just a very moist cake or could it have been undercooked , I've just baked another one and I've allowed it to bake for 3 hours at 150. I hope someone tells me it's how it should be .
louise_garrod
20th Jun, 2015
Does anyone know whether to use large eggs or medium ones for this recipe? Thank you!
Kiraniya
27th Nov, 2015
I always use large eggs and have always had a great rise and taste, if that helps :)
jenniferv's picture
jenniferv
6th Jun, 2015
Fantastic! Used the wedding chocolate, the vanilla sponge and the wedding cake assembly guide to make a 3 tier wedding cake for my niece (used delia 12 in square fruit for the base), 9 inch vanilla & 6 inch chocolate. All brillaint recipes, advice would be to make trial cakes to get the quantities correct. Thank you bbc good food!
stuartarnold
30th Apr, 2015
it looks like a nice recipe to me but not sure why you would; on a wedding day; bake you re own when its actually the one feature of the wedding that is getting cheaper and cheaper. When I got married it cost £200 for the cake, these days its frequently something that gets thrown in with a cheap package commonly referred to as the “daytime catering package” check these venues out (www.rls-dining-events.co.uk) they all do deals where they throw in a good quality daytime catering arrangement with the venue, this is, btw the trend in events. Finally someone cottoned on to the fact that weddings are getting stupid expensive and now packages are all the rage. Having said that this cake looks pretty damn good to me so it might be a good way to knock off a few quid and have very good (and more personal) . but from my memory you won’t want additional pressure on the day.
nat171297
31st Dec, 2014
Hi my daughter is getting married but hates coffee what can I use instead ?
Clovecooks
20th Apr, 2015
You won't taste the coffee, it merely enhances the chocolate flavour.
mair harris
8th Jan, 2015
I've made this cake (ingredients halved for 2 x 8 inch tins) and I've added 8 tsp coffee mixed with 24 mls water instead of the very strong coffee. I guarantee that you will not taste even a tiny bit of coffee in the cake. I've made Paul Bradfords Chocolate cake and this is what he uses in his recipe. I hate coffee and was very nervous about trying it because of it in the ingredients. You honestly can't taste it but it does enhance the chocolate flavour.
makcheryl1401
24th Dec, 2014
May I have the recipe for round shape 11", 8" and 6" diameter. All with 3" deep pan. Thanks

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arnoldjj
17th Jul, 2015
I would like to make this cake with the addition of malted milk powder. Any suggestions as to how to add it in and adjust the ingredients? I was thinking about swapping out the espresso with milk to bring out the malt flavor.
sugarapple
8th Jul, 2015
I have baked this chocolate cake.12 in x 3 in pan for 2.5 hours. Now I want to make 10 in x 3 in and an 8 in x 3 in versions. How do I work out cooking times for these smaller pans.
Buster03
27th Feb, 2015
Please can you give the quantities for 10" 8" and 6" for the chocolate and lemon cake , the lemon cake is delicious and have been asked to make it as a wedding cake, but need different quantities as soon as possible for the chocolate sponge. Many thanks
cazhgs
25th Jan, 2015
H,i I have made this cake numerous times in a 12inch tin and it is lovely. Can anyone tell me the approximate timing to cook in an 8inch tin? I have worked out the volume of tins and scaled down the recipe. Thank you you so much
nat171297
31st Dec, 2014
What can I use instead of coffee ?
goodfoodteam's picture
goodfoodteam
8th Jan, 2015
Hi nat171297 thanks for your question. The coffee in this recipe is just used to enhance the chocolatey flavours in the cake so you really don't taste it in the finished sponge. However, if you would prefer to leave it out you should be ok to just use the same amount of hot water instead. Let us know how you get on.
paddick50
11th Dec, 2014
Hi there! I'm baking this cake in two halves, in a 12inch tin, how long will 1 half take to bake please? Thanks!
goodfoodteam's picture
goodfoodteam
15th Dec, 2014
Hi paddick50 thanks for your question, a 12inch tin is the same as the one used in the recipe above so you would be better to bake the whole thing in one tin using the quantities and timings listed then cutting the cake in half through the middle after baking. Let us know how you get on. 
Brammar
29th Oct, 2014
Hi, I have baked this twice as a 12"" cake and both times the knife test has come out clean so I have taken it out but it has then sunk in the middle, it also has a crispy crust and is more like a brownie. It tastes great but I assume this is not how it is supposed to be, any ideas why it is doing this?
goodfoodteam's picture
goodfoodteam
11th Nov, 2014
Hi there, when your cake sinks in the middle there are three main reasons, a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent. Hope this helps. You may also find this guide useful: http://www.bbcgoodfood.com/howto/guide/how-make-cake-top-10-problems-fixed

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