Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(124 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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nitemare1
11th Mar, 2008
Err if i want to do this cake in a 20" tin what do i need to do? thanks P
nitemare1
11th Mar, 2008
Err if i want to do this cake in a 20" tin what do i need to do? thanks P
hayleygrice
27th Feb, 2008
5.05
This makes the HUGEST chocolate cake. And really moist and tasty despite its size - I thought it may dry out in the oven but the low heat obviously helped. I was really impressed, it makes about 32 cake slices of normal size if you aren't using it for a wedding cake (where you get more slices as they are cut smaller). I must admit I did feel a bit guilty at the amount of sugar, chocolate and butter that went in!! I also mixed it across three bowls as the ones I had just weren't big enough. I stirred in two, then swapped between the three bowls so I got an even spread of ingredients. Gave it a final stir actually in the cake tin too. Would definitely recommend for a party - try omitting the icing and making more of the chocolate cream filling and putting that on top instead.
sbrobso1
7th Jan, 2008
5.05
beautiful rich chocoate cake and excellent filling. cuts well.
katharinelewis
13th Nov, 2007
Really simple to make, the cake came out really moist and delicious!

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