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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maryharri
11th Jun, 2013
We persisted with trying to get this right as it goes down so well, focussing on not overfilling the baking tins. My daughter made it for a birthday cake in 2 x 8" (20cm) square tins using half the mix. We checked after 1.5 hours and 'listened' to them, returning them for 10 minutes until they stopped 'singing'. They turned out perfectly, with no sinking. She split each cake in half and used 3 layers for the cake and the 4th layer for us to eat! I have used an oven thermometer and discovered that my oven is too cool at lower temperatures so have heated it to 160 and turned it downto 150 when the cake goes in.
sharonelakin
8th Jun, 2013
I made this for a friend's wedding. It tasted divine!! The recipe was perfect, cooking time spot on, lovely level cake - couldn't ask for a better recipe :-)
wedding-2013
22nd May, 2013
I made this cake today as a trial for my son's wedding. I scaled down the ingredients to fit a 20 cm tin as opposed to a 30cm tin. I thought that i should also scale down the time in the oven, but although the cake appeared cooked, it sank and was uncooked in the centre. Any ideas?
johams
18th May, 2013
Fab cake to make, very easy and straightforward, and yes, you will need a big bowl. I just used these quantities for a 8", 7" and 6" deep tins and now have 3 perfectly proportioned cakes all just under 4" deep; all baked together for 1hour 40 mins at fan oven temp 140c. Really pleased, thank you!
zoeburn
6th May, 2013
I would like to know how to convert your chocalate cake recepie from12" to 10",9",8",7",6" round and then also square tins of the same sizes. Do you also have to adjust cooking times and oven temp?
Afrodite_tb
18th Aug, 2013
Download the app cakeometer, it does cost but its well worth it! The online version www.cakebaker.co.uk will change the quantities of the ingredients but does not adjust the time ( which the ap does).
bacon-n-egg
22nd Apr, 2013
5.05
Donnajane - The general rule is 2 weeks (1 week to decorate and 1 week to eat). These cakes also freeze well which I do to keep the stress down). I always add coffee to chocolate cake as it intensifies the flavour either lots of granular or the instant expresso. Any cake over 1hr cook should be well insulated with a thick collar made of card and foil this stops the edges cooking too quick. I would consider halving the recipe and making two layers to ensure a good cook on larger cakes.
donnajane30
21st Apr, 2013
Hi , it says 4 days I unfiled it keeps for how long does it keep filled and covered in fondant does anyone know thankyou x
flowerlady73
20th Apr, 2013
5.05
I made this cake for as a two tier wedding cake and it worked great. All the guests we delighted with the cake, I filled it with chocolate ganache and used that as a base layer before adding the icing. The cake is moist and delicious and very easy to make. I am going to use this recipe again for another wedding cake next weekend.
supercakes
18th Apr, 2013
5.05
I made this cake for a wedding after a disaster with Mich Turner recipes and it was my life saver! I used an 8" square cake tin and I used a website called cakebaker.co.uk which has a 'cakeometer' which calculates the differences when using different sizes of cake tins. It does not however provide cooking times, so just be sensible and keep an eye on things! Will def use this recipe again, amazing taste and texture.

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lowy59
12th Jul, 2013
Just made this cake today, It cracked terribly, huge, deep craters across the entire top - what did I do wrong? Also the cake was fully cooked in 2 hrs, I thought it was burning as it smelled that way after 1 hr 15 mins in oven. My oven isnt a fan and the temperature is a bit on the low side if anything, usually have to bake my cakes for 5-10 mins longer than recipe states. Help please quickly as Im making this cake for my daughters wedding and need to perfect it, thank you.
goodfoodteam's picture
goodfoodteam
7th Feb, 2014
Hi there, thanks for getting in touch and sorry to hear the cake didn't turn out well. It sounds like your oven is out. Test it with a thermometer and adjust accordingly. If the cake smelled like it was burning then it might have been too hot. Also, opening the door too soon can cause the cake to crack. Hope it works out better next time. BBC Good Food team

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