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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edmedic23
6th Aug, 2013
The best chocolate cake recipe EVER! Making with real chocolate makes it so delicious and it has a great stickiness to it without being heavy or stodgy. Made this for my sister's wedding cake and had so many postive comments. Will definitely be using it again. I'd strongly advise not leaving out the coffee... You don't taste the coffee flavour at all but it definitely enhances the chocolatiness.
swatts79
31st Jul, 2013
i love this cake really easy and i weighed the eggs. I used the recipe above to fill all 3 tins, which i will repeat to make layer two of each size using square tins with biggest being 30cm. The are perfectly even, well risen and baked for approx 90 mins. I also omitted coffee, used standard caster sugar and used self raising flour. Worked a treat, hopefully a very happy bridey on sat, this is the biggest cake i've ever made and its beautifully moist
maryharri
4th Jul, 2013
Regarding egg size, this cake seems to work if the eggs are weighed, in their shells, so they are the same weight as the butter, which is also the same as the flour and chocolate in this recipe.
Carol Parham
24th Jun, 2013
I'm making this cake for my daughter's wedding. I did a trial run which burned. Then I did a second attempt which burned and dropped in the middle. (I opened the door after 2 hours.) I then looked at the recipe closely and it says Gas Mark 4/160C. I checked this and found that Gas Mark 4 is actually 180C, so I had been baking my cake in an oven which was too hot! On my third attempt I set my oven (gas Rayburn) at Gas Mark 2 and didn't peep at the cake until the full 2.5 hours was up. Result - perfectly risen cake! I still have to layer it so I don't know what the inside is like yet!
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).

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Baked by Bridget
25th Apr, 2014
I have just made this in a 12" invicta cake tin, I double lined it and put paper around the outside, I had a thermometer in the oven first to check the temp which was a little under 160 degrees, I didn't open the oven before the 2.5 hours were up, but for some reason it didn't rise in the middle? The sides actually came up higher than the tin? The off cuts taste amazing but I'm really disappointed about the middle. What did I do wrong?
annadongela
10th Apr, 2014
Already posted this question once so not sure why it has disappeared....?!?! Anyway, can you please advise what size cake tin you would recommend for the quantities in the recipe? I am making a 3 tier round wedding cake with this very soon and wanted to work out quantities for different size tins but obviously need to know what the base recipe is for. Thanks
Cake mad
9th Apr, 2014
And 6,8 and 10 for the zingy lemon aswell please thank you
Cake mad
9th Apr, 2014
Please could you tell me the quantities for a 6,8,and 10 inch round for this recipe please
annadongela
8th Apr, 2014
I may have missed it but what size tin do you recommend for the quantities used in this recipe. It will be a round cake. Thanks
Cake mad
6th Apr, 2014
Most amazing chocolate cake ever please could you send me the amounts for a 10 inch and 8 inch and 6 inch please I would be ever so grateful
yoyo-na
1st Mar, 2014
HI! Would any of you who've made these 3 cakes tell me how you ice them please!? Do you use Royal Icing for all, or a stiff buttercream for the 2 sponges? Steep learning curve! making a 2/3 tier wedding cake for my son's wedding in 2 weeks!! Only problem is that no-one probably reads this after having made them!? It's strange that they don't say anything about the icing process, presuming that we all know :? Thanks
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there. We would suggest sandwiching the cakes together with buttercream then covering in royal icing.
cazhgs
29th Jan, 2014
Hi can anyone tell me the weight the 10 eggs would need to be. many thanks
goodfoodteam's picture
goodfoodteam
7th Feb, 2014
Hi there, thanks for getting in touch. The weight of 10 eggs would be around 600g. Thanks, BBC Good Food team

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