Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(129 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


  • 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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8th Apr, 2008
I halved the quantities of this recipe to create a smaller version, as I wanted to test the recipe in preparation for making a christening cake. I used a 23cm tin and baked it for 2 hours 15 minutes at 140 C in a fan oven. It came out beautifully moist and has kept really well. everyone who has tried it has commented on how delicious it is. I'll definitely be using this recipe for the christening cake.
2nd Apr, 2008
I just finished making it in a 10" square tin this morning. I'd recommend leaving out about 2 dessert bowl quantities of the mixture as I've got the fun job of scraping the overspill off the bottom of my oven!! I cooked it for exactly 2 and a half hours and it seems perfect.
31st Mar, 2008
I'd love to make this cake in a 10" square cake tin - should I use the same quantity of cake mix or does the recipe/cooking time need to be amended please. Thanks
11th Mar, 2008
Err if i want to do this cake in a 20" tin what do i need to do? thanks P
11th Mar, 2008
Err if i want to do this cake in a 20" tin what do i need to do? thanks P
27th Feb, 2008
This makes the HUGEST chocolate cake. And really moist and tasty despite its size - I thought it may dry out in the oven but the low heat obviously helped. I was really impressed, it makes about 32 cake slices of normal size if you aren't using it for a wedding cake (where you get more slices as they are cut smaller). I must admit I did feel a bit guilty at the amount of sugar, chocolate and butter that went in!! I also mixed it across three bowls as the ones I had just weren't big enough. I stirred in two, then swapped between the three bowls so I got an even spread of ingredients. Gave it a final stir actually in the cake tin too. Would definitely recommend for a party - try omitting the icing and making more of the chocolate cream filling and putting that on top instead.
7th Jan, 2008
beautiful rich chocoate cake and excellent filling. cuts well.
13th Nov, 2007
Really simple to make, the cake came out really moist and delicious!


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