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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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!
emx_80
6th Dec, 2018
Thank you so much for the app recommendation! I wish I'd seen this review back in 2016...would've saved me so many failures!! xx
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
23rd Jan, 2017
Thanks for your question. 284ml is the most common size of carton available in British supermarkets and we suggest using two of these but yes, it does just mean 568ml. We'd suggest using soured cream - this produces a cake that's both light and moist due its combination of acidity and fat.
Chorus
17th Nov, 2016
Can you tell me how high this cake is when baked thank you
goodfoodteam's picture
goodfoodteam
17th Nov, 2016
Thanks for your question. It's hard to give an exact height as this may vary slightly. You need to use a deep cake tin and once iced the cake is usually roughly that depth. You can always trim the cake once baked if necessary.
Katietaylor89
29th Aug, 2016
Did anyone else find the mixture had quite a few lumps in it?!
zoe1223
17th Aug, 2016
Made this chocolate cake came out of oven perfect, tested cake before removing from the oven skewer came out clean. But the day after when i sliced the cake it didn't looked cooked very dense is this what it should look like
cakescoffer
5th Sep, 2016
4.05
Hi, I've baked this cake many times, in quite a few different tin sizes and more often than not gluten free. I switch out the plain flour for Doves Free From Plain White Flour and make sure my baking powder is GF. I also tend to be a little more generous with the coffee and soured cream just ensure moisture - GF cakes can often be dry and crumbly. Connoisseurs can sometimes pick out the semolina texture from the flour but most just eat it happy and oblivious that it is GF.
goodfoodteam's picture
goodfoodteam
26th Aug, 2016
Hi Zoe, thanks for your comment. Sorry to hear the cake appeared uncooked even after testing. It should be cooked and spongy throughout when sliced. When doing the skewer test make sure you test the cake in the centre. You can also press the top of the cake lightly and if it springs back it's done. Mary Berry suggests combining these tests to ensure your cake is ready. Check out her top 10 baking tips. Hope that helps.
bev52
3rd Aug, 2016
Hi, this recipe sounds lovely but I wondered if anyone had made swaps to make it gluten free and vegan, hints and tips would be greatly appreciated. Thanks you!
cakescoffer
5th Sep, 2016
4.05
Hi, I've baked this cake many times, in quite a few different tin sizes and more often than not gluten free. I switch out the plain flour for Doves Free From Plain White Flour and make sure my baking powder is GF. I also tend to be a little more generous with the coffee and soured cream just ensure moisture - GF cakes can often be dry and crumbly. Connoisseurs can sometimes pick out the semolina texture from the flour but most just eat it happy and oblivious that it is GF.
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
Hi Bev, we have not tested gluten-free or vegan versions of this cake and would not like to suggest straight swaps without thorough testing. You can however find a selection of gluten-free cakes here, some of which are vegan too. Hope this helps:http://www.bbcgoodfood.com/recipes/collection/gluten-free-cake

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