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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Phyllis46
15th Apr, 2014
My cake is 9 ins
Phyllis46
15th Apr, 2014
Ieant to make this as the top layer of my sons wedding cake can you please give me the amount of the flour ect that I need to use
Comfydemo
10th Apr, 2014
Wow, this cake is amazing and very moist. I am making a wedding cake in June with the top 8inch tier being chocolate. I made it as a trial run for a birthday cake. I made half the quantity and split between 2 8" tins as advised by a previous comment. I also weighed the eggs so they were same weight as butter. I cooked them on the same shelf in middle of oven at fan 140 for 1hour 30 mins. They rose to about 2.5 inches and came out perfectly. I let them cool for a few hours and then cut the tops off (which my husband and I had for a sneaky late supper snack, hubby thought it tasted amazzzzing). As stated by previous comment cake was cut into 4, I kept one tier and the two tops which I cut off. I then covered the other 3 tiers in greaseproof paper and tin foil and popped in freezer. I will post again if the comments from the birthday boy are favourable. I will definitely be using this recipe for the top tier of my wedding cake. I sliced the cake before freezing as when I cover in buttercream I would like to do so when cake is still firm, I had problems slicing a part frozen cake before (any advice on that would be appreciated). I also wrapped the cake tin in a couple of sheets of newspaper to prevent the outside of cake cooking too fast.
Sharon Purser
8th May, 2014
How would you split it for a 6" cake? Thanks
SadieC84
16th Apr, 2014
Hi I want to also do half of this recipe. Did you cook at 140 C or 140 F? Thanks!
Comfydemo
20th Oct, 2014
140 c
Sharon Purser
8th May, 2014
I would be 140c - happy baking!
wscoxon
2nd Apr, 2014
Absolutely delicious chocolate cake for a wedding. Evenly moist all the way through and a good texture. I baked it, froze it then took it out 6 days before the wedding to ice it and it was beautifully fresh on the day. It didn't last long on the plates.
Bananasplit1985
19th Feb, 2014
I have cooked this cake for my friend & is delicious. I'd like to make the cake again, with the addition of a 20cm & 10cm cake too. Please could you let me know the quantities & timings for a 10cm & 20cm cake please? Thank you!
katieb_80
29th Nov, 2013
Made this for a base for a three tier wedding cake and my word was it a success. I had to transport it 150 miles so made it a couple of days before and even after the day it was very moist and fresh, I pro rata'd the measurements to fit a smaller tin. If you are doing a showcase cake I would highy recommend this recipe.

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carylwynj
27th Apr, 2014
I want to make this cake for Friday, when would it be the best time for me to make it? Thanks
goodfoodteam's picture
goodfoodteam
6th May, 2014
Hi there, as long as you wrap it well once cool it will keep for 2-3 day before icing. Thanks.
Baked by Bridget
25th Apr, 2014
I have just made this in a 12" invicta cake tin, I double lined it and put paper around the outside, I had a thermometer in the oven first to check the temp which was a little under 160 degrees, I didn't open the oven before the 2.5 hours were up, but for some reason it didn't rise in the middle? The sides actually came up higher than the tin? The off cuts taste amazing but I'm really disappointed about the middle. What did I do wrong?
annadongela
10th Apr, 2014
Already posted this question once so not sure why it has disappeared....?!?! Anyway, can you please advise what size cake tin you would recommend for the quantities in the recipe? I am making a 3 tier round wedding cake with this very soon and wanted to work out quantities for different size tins but obviously need to know what the base recipe is for. Thanks
Cake mad
9th Apr, 2014
And 6,8 and 10 for the zingy lemon aswell please thank you
Cake mad
9th Apr, 2014
Please could you tell me the quantities for a 6,8,and 10 inch round for this recipe please
annadongela
8th Apr, 2014
I may have missed it but what size tin do you recommend for the quantities used in this recipe. It will be a round cake. Thanks
Cake mad
6th Apr, 2014
Most amazing chocolate cake ever please could you send me the amounts for a 10 inch and 8 inch and 6 inch please I would be ever so grateful
yoyo-na
1st Mar, 2014
HI! Would any of you who've made these 3 cakes tell me how you ice them please!? Do you use Royal Icing for all, or a stiff buttercream for the 2 sponges? Steep learning curve! making a 2/3 tier wedding cake for my son's wedding in 2 weeks!! Only problem is that no-one probably reads this after having made them!? It's strange that they don't say anything about the icing process, presuming that we all know :? Thanks
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there. We would suggest sandwiching the cakes together with buttercream then covering in royal icing.

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