Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(128 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins Plus cooling


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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  • 650g unsalted butter
  • 650g plain chocolate (70% cocoa)
  • 100ml very strong coffee- espresso is ideal
  • 3 tsp vanilla essence



    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



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 x 284ml/9½ fl oz soured cream


  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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24th Sep, 2012
For ref: to convert 30cm - 20cm divide by 2.5, 25cm divide by 1.5 30cm - 23 divide by 1.25 Change round to square take one inch off the round ie 20cm is 8" round so square would be 7"(18cm) To work out oblong - square it first. When baking over 1 hour always advisable to make a paper/foil collar to prevent burning/over crusting.
9th Sep, 2012
Did everyone only mix with a wooden spoon, or can I use an electric hand mixer?
1st Sep, 2012
I have made this cake several times and every time it sinks in the middle. I love the flavour and want to keep making it as it tastes amazing. I am making a wedding cake next week and I really want to use this recipe. I don't open the oven at all during cooking and it's definitely cooked in the middle. I've tried moving it to different positions in the oven and adjusting the temperature but it still always sinks. Does anyone have a suggestion?
6th Aug, 2012
I will definately try this recipe, was looking for a recipe for an 11" and 7" chocolate wedding cake and this sounds great. I have found a great conversion site called "cake o meter", you type in the original recipe that you have and tin size, type in tin you want to use and the site will convert your recipe to required tin size. hope this helps with tin size queries.
30th Jul, 2012
Made this for my sons birthday to cut up and shape for a pirate ship . It was a large 10x12 inch cake , it was a bit dipped in the middle after cooking , although was ooked through, I suspect I didnt place itbin the tin correctly . It was moist and dense , so easy to cut to the desired shape . Filled it with chocolate buttercream and covered it in whipped chocolate ganache . The leftovers were delicious several days later heated in the microwave and served with ice cream . Will make again
25th Jul, 2012
I made this cake for my friend’s wedding in June 2012. I was practically a backing novice having never covered a cake in icing before or stacking one. This is an amazing recipe each time I did it, it worked out perfectly. I did a 10inc base, 8inc middle and 6inc top tier (all chocolate). To change a recipe for different sized tins you need to work out the area of the tin, like high school maths. Pythagoras theorem for round tins. Then compare the original recipes area to your tins as a percentage and apply the percentage to the ingredients.
13th Jul, 2012
hi guys! i really need to ask this urgent question as i am intending to do this cake tomorrow for my parent's anniversary =) if i use the amounts given to do a 30cm tin, how deep will it turn out please? thank you
7th Jul, 2012
Please can someone send me the fillinf recipe for this cake - it looks stunning as a birthday cake.
24th Jun, 2012
I would like to make this as the second tier of my sons wedding cake so want to use a 23cm tin. How do I scale it down and what would the cooking time be?
22nd Jun, 2012
This is a perfect bottom teir! Easy to make and really delicious. I used a 28cm square cake but followed this recipe and it tastes and lOoks great.


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