Wedding cake recipe for 50 people, takes only 30 mins; recipe has unsalted butter, plain chocolate, espresso, vanilla, plain flour, baking powder, bicarbonate of soda, brown sugar, egg and soured cream.
Wedding cake - rich dark chocolate cake
Course: Wedding cake
Servings
50
servings
Prep time
40 mins
Ingredients
- Soured Cream: 2 x 284ml/9 1/2 fl oz soured cream
- Egg: 10 eggs
- Brown Sugar: 950g light soft brown sugar
- Plain Flour: 650g plain flour
- Bicarbonate Of Soda: 2 tsp bicarbonate of soda
- Unsalted Butter: 650g unsalted butter
- Baking Powder: 2 tsp baking powder
- Plain Chocolate: 650g plain chocolate (70% cocoa)
- Vanilla: 3 tsp vanilla essence
- Espresso: 100ml very strong coffee- espresso is ideal
Directions
- 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 2 1/2 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.
