Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(124 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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Fiona cheng
19th Oct, 2014
Hi, can I use milk instead of coffee? Tks
Comfydemo
7th Oct, 2014
I have made this cake on several occasions, first time I used half the recipe and split between 2 8" tins and cooked at 140 fan with foils around tin for 1 hour 30 mins, Worked out perfectly. Too much for a 3 inch cake. I made again tonight and reduced ingredients to 0.4 of the original recipe and cooked it all in one 8" pan at 140 fan for 2 hours with the cake tin wrapped in paper. It rose perfectly just above the top of cake tin and no dome. I did not open the oven. Love this cake sooo much. Ive tried a few other rich chocolate fudge cakes but this is the best.
debbieransley
18th Aug, 2014
I've now made this cake quite a few times, I made it for my 50th Birthday and the bottom layer on my wedding cake and it's always turned out perfectly. I have also adapted it to make a chocolate orange cake and tested it with my work colleagues who loved it, that was a trial for my son in laws 40th birthday in August so fingers crossed it will be just as good for the real thing. :)
thomas12
28th Oct, 2014
Hi can you tell me how you adapted it to a chocolate orange cake? Many Thanks
gingerboris
26th Jul, 2014
I've made this for my twin daughters' 40th birthday and only have had the trimmings so far but I can safely say it's delicious. I didn't keep a good enough eye on the chocolate and it caught a bit on the bottom of the pan but there was no way I could afford to start again so it went in as it was. I also had too much mixture for my tin size. If you are wondering can you leave the mixture over night, the answer is yes. I baked the left over batch the following day and it was perfect. This will become a family birthday cake favourite.
a_blurvert
11th Jul, 2014
5.05
I've been making (chocolate) cakes for 14 years and this hits all the marks - it's dark, richly chocolate flavour but not too dense, has a moist sponge with spring, (I added a tsp of glycerine to the mix as I was baking this and another cake in stages for a wedding on the weekend), not too crumbly so you can ice it easily, and freezes/defrosts well - I baked it in two layers, let cool, then wrapped in clingfilm to freeze. Left it on the counter overnight to defrost. Pity the accompanying buttercream recipe is a mess to work out as the instructions are part of the three-tier cake recipe, I had to do a lot of calculations to work out 600g of buttercream for this cake alone (I also scaled down this recipe to 75% to fit a 10 inch pan). I had just about enough buttercream, so do your maths if you want to only make one layer, or change it up from the original 3-tier recipe!
drck16
6th Jul, 2014
Great cake recipe!!! very dense and VERY moist, perfect for wedding cakes. 1x of this recipe makes a 14 inch x 2.5-3 inches tall cake. I would definitely make this cake again!!
ayesha89
24th Apr, 2015
Hi, what oven temp and how long did you bake it for the 14inch? Did you require 2x this amount to make it high enough? Thanks in advance!!
ruamac
26th Jun, 2014
For anyone who wants to use a different size tin, here's a great site that helps with conversion of quantities and temperatures: http://www.sweet2eatbaking.com/conversion-guide/ I'm planning on making this cake for my daughter's wedding in December so I'm grateful for all the tips and comments. I'm baking a test-cake next weekend to see how it tastes, how it freezes - with and without icing and filling - and how fresh it will stay if not frozen. I'll be putting many of the tips into practice and will post my findings. Fingers crossed:)
aliebowen@tiscali.co.uk's picture
aliebowen@tisca...
26th May, 2014
5.05
I made this cake for my daughters 5th birthday. I used 30p bars of plain chocolate from Aldi (thanks for the tip s4vcakes). They contain 50% cocoa solids. I halved the recipe and used a 23cm tin which cooked in just under 2 hours. Even with the top cut off to level it, it was still 5cm high. I cut it into 2 but it could easily have cut into 3. I used the cocktail stick and dental floss method which worked brilliantly. I scored slightly into the sides of the the cake first just to get the floss going. The cake was delicious, moist and rich. I will definitely make again. Other measurements and timings for other sized cake tins would be extremely useful Good Food.

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tamaramurphy90
26th Jan, 2016
Hello, I am making a 3D teapot cake ( https://www.pinterest.com/pin/273593746089238733/ ) for my daughters first birthday and would like to use this recipe. Could you tell me the measurements and cooking time for 2x 8"x4" hemisphere cake tins? http://www.bakeboss.com.au/hemisphere-8quot-4quotquot-deep-p-1747.html Thank you
robertaann1
7th Jan, 2016
Please can i have ingredients quantities for 8 inch cake in 3 inch deep tin and temperature and time of cooking . I have make the 12 inch one several times but need an 8 inch and want to get it right i have a circotherm fan oven
goodfoodteam's picture
goodfoodteam
12th Feb, 2016
Hello we haven't tried this ourselves so cannot guarantee perfect results, but we think reducing the quantity to make a 3 egg mixture will be the right amount for your tin.  Reduce the butter, chocolate and flour to 200g, the coffee to 2 tbsp, the vanilla to 1 tsp, and the baking powder and soda to just under 3/4 tsp. Use 285g sugar, 3 eggs and 170ml soured cream. We think this quantity of mixture will take about 1 hour 30 mins to cook at the same temperature, but check after 1 hour 15 mins. Let us know how you get on.
Iulia And's picture
Iulia And
29th Jun, 2018
5.05
Hello ladies, i have tried this ratio for an 8" tin and it worked perfectly, i have reduced the sugar amount, but I do that on all recipes :) Very good chocolate cake, will be one of my favourites from now on :) Thank you
joaniev53
5th Dec, 2015
Is it a typing error. 950g of soft brown sugar to 650g of flour and butter seems a bit over the top. I am going to use 650g of sugar and will let you know the outcome
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
Hello, just to let you know that we checked back to the June 2006 issue of Good Food and the quantity of sugar is correct.
zoe1223
26th Aug, 2015
Hi just made the cake 6"×4" followed recipe, just taken cake out of tin and it looks very moist is this ok. In the oven 2hrs smells lovely.
mailynmarilyn
19th Aug, 2015
Please could you let me know the quantities and timing for a 10 inch round cake please. Thank-you
arnoldjj
17th Jul, 2015
I would like to make this cake with the addition of malted milk powder. Any suggestions as to how to add it in and adjust the ingredients? I was thinking about swapping out the espresso with milk to bring out the malt flavor.
sugarapple
8th Jul, 2015
I have baked this chocolate cake.12 in x 3 in pan for 2.5 hours. Now I want to make 10 in x 3 in and an 8 in x 3 in versions. How do I work out cooking times for these smaller pans.

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