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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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
Fiona cheng
19th Oct, 2014
Hi, can I use milk instead of coffee? Tks
Comfydemo
7th Oct, 2014
I have made this cake on several occasions, first time I used half the recipe and split between 2 8" tins and cooked at 140 fan with foils around tin for 1 hour 30 mins, Worked out perfectly. Too much for a 3 inch cake. I made again tonight and reduced ingredients to 0.4 of the original recipe and cooked it all in one 8" pan at 140 fan for 2 hours with the cake tin wrapped in paper. It rose perfectly just above the top of cake tin and no dome. I did not open the oven. Love this cake sooo much. Ive tried a few other rich chocolate fudge cakes but this is the best.
debbieransley
18th Aug, 2014
I've now made this cake quite a few times, I made it for my 50th Birthday and the bottom layer on my wedding cake and it's always turned out perfectly. I have also adapted it to make a chocolate orange cake and tested it with my work colleagues who loved it, that was a trial for my son in laws 40th birthday in August so fingers crossed it will be just as good for the real thing. :)
thomas12
28th Oct, 2014
Hi can you tell me how you adapted it to a chocolate orange cake? Many Thanks

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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.
mailynmarilyn
19th Aug, 2015
Please could you let me know the quantities and timing for a 10 inch round cake please. Thank-you
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

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