Wedding cake – rich dark chocolate cake
By Jane Hornby
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream
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Prep:40 mins
Cook:2 hrs 30 mins
Plus cooling - Serves 50
- Easy
Nutrition per serving
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kcal 274
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fat 16g
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saturates 9g
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carbs 30g
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sugars 20g
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fibre 1g
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protein 3g
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salt 0.23g
Ingredients
- 650g unsalted butter
- 650g plain chocolate (70% cocoa)
- 100ml very strong coffee- espresso is ideal
- 3 tsp vanilla essence
- 650g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 950g light soft brown sugar
- 10 eggs
- 2 x 284ml/9½ fl oz soured cream
Method
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.
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.
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.
