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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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.
lingartland
23rd Nov, 2013
Made this cake for husband's 50th birthday cake, went down a storm! Best chocolate cake I've ever made. I weighed the eggs (out of their shells) as per the tips, used a double foil collar and it rose to 3". Brilliant.
ctriggcann
21st Feb, 2014
I made this cake several times the best made it for my sons 40th birthday and had to carry it 200 miles traveled well
s4vcakes
31st Oct, 2013
I love this cake and so does everyone I've made it for. So easy to make too. I have used 50% cocoa solid chocolate from either Aldi or Lidels which not only tastes great but is significantly cheaper.
persianface
17th Oct, 2013
What are the ingredients and cooking time for a 6 and 8 inch cake

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dodders64
17th Jul, 2014
Hi with the Wedding cake Rich dark chocolate I wish to make the 12inch (30cm) Round but wish to make a smaller 10inch (24m) please can someone help with reducing the ingredients for this please?
warrennhants1980
17th Jun, 2014
Hi i have been struggling to find a decent moist chocolate cake for the bottom tier of my sisters wedding cake, and reading the feedback i think this may be the once! what i need to know is will this 12" cake recipe work the same for a 12" Hexagonal cake? as i know that some recipes differ with the shape of the tin.. Thanks Warren
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goodfoodteam
29th Jul, 2014
Hi Warren. You would need to check that the volume of the hexagonal tin was the same as the round tin, you can check this using water and a measuring jug and then adjust the quantities accrdingly. Please note that scaling a cake recipe up or down to fit another tin is not an exact science and so there is no set formula for working it out, also cooking time will be affected too, so be aware that it may not always produce the expected results.
Sharon Purser
7th May, 2014
Hi there, looks like a great recipe, but as this is for a 12" cake, would I just half the mixture for a 6" cake? Thanks very much. Sharon
turnerl
6th Apr, 2015
A 6 inch tin will take a quarter of the mixture that a 12 inch tin uses. You can work it out using the formula for the area of a circle, pi x radius squared. So for 6 inch it is 3.14 x (3x3) = 28.26 and for 12 inch it is 3.14 x (6x6) = 113.04
ruthiecox
12th Oct, 2015
a quarter of 10 eggs is 2.5 - does one round up or down?! :)
goodfoodteam's picture
goodfoodteam
19th May, 2014
That’s correct, however remember the cake will cook a lot quicker, so adjust the time accordingly. Thanks.
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?

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