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

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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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
The White Monk's picture
The White Monk
19th Jul, 2014
5.05
6" round x 4" deep - 317g brown sugar, 217g butter, 34ml strong espresso coffee, 4 large eggs, 217g plain flour, 190ml sour cream, 217g chocolate, 1/2 teaspoon or just over of both baking powder AND Bicarbonate of soda, Teaspoon of vanilla essence. Bake for approx. 1hr 50min temps as in original recipe. 8" round x 4" deep - 564g brown sugar, 386g butter, 386g chocolate, 60ml strong espresso coffee, 6 large eggs, 386g plain flour, 337ml sour cream, 217g chocolate, 1teaspoon of both baking powder AND Bicarbonate of soda, Teaspoon of vanilla essence. Bake for approx. 2hr 05min temps as in original recipe. Please note all ovens are different - I have estimated from experience the raising agents as they were difficult to subdivide into a smaller recipe. I line my tins bottom and side with greaseproof paper. I also use "bake even" bands every time. These help eliminate doming of the cake and give an even bake. Wilton make them but you can get other makes also from Amazon. Soak them in water and wrap around the tin. They are adjustable also up to 10" cake size. I do use bands for up to 16" cakes also. All the best.
Nanniebump
19th Sep, 2013
I have made this Rich chocolate cake for 3 wedding cakes in the past few months, Never had anything but good comments. I have to say not being able to open the door for 2 hours is nerve racking, But whatever you do DONT !. My husband loves all the practice runs ... I have never frozen one, but I think I will give it ago, as it may take away a bit of stress to know you have a spare one, if needed .
janepenry
28th Feb, 2014
I have frozen these cakes - I made it for my daughters wedding. They were absolutely fine and did take away a lot of stress
sophlouise
20th Aug, 2013
Hi All, Please can someone who has made this advise how deep the tins should be for this wedding cake? Struggling to find tins that seem deep enough. Thanks! Sophie.

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Brammar
29th Oct, 2014
Hi, I have baked this twice as a 12"" cake and both times the knife test has come out clean so I have taken it out but it has then sunk in the middle, it also has a crispy crust and is more like a brownie. It tastes great but I assume this is not how it is supposed to be, any ideas why it is doing this?
goodfoodteam's picture
goodfoodteam
11th Nov, 2014
Hi there, when your cake sinks in the middle there are three main reasons, a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent. Hope this helps. You may also find this guide useful: http://www.bbcgoodfood.com/howto/guide/how-make-cake-top-10-problems-fixed
ADM
14th Aug, 2014
Hi, please could you give me the quantities and cooking time for a 10" cake. Thanks
Lee Weston
9th Aug, 2014
Hi please could you give me the quantities for a 26cm tin - I have made the cake calculating the ingredients by dividing by 30 and then multiplying by 26. The cake took 3.5 hours to cook and still was soggy in the middle!!! Then sunk when it came out! Sadly a disaster but tastes great! Please can you help as I really want to make this as my bottom tier for my wedding cake in a couple of weeks. Also can I use 50% of the chocolate being milk as I fine plain too bitter? Thank you
Danip87
31st Jul, 2014
3.05
Hi I made this recipe exactly as says, same size tins, double lined if side and out etc. it was in on the right temp for 2 and half exactly but I was really disappointed with recipe. Came out very dry. Any recommendations of what I could do to stop this? When I test it with a skewer should it come out clean or sticky as its a brownie like cake? Thanks
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
goodfoodteam's picture
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

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