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Chocolate
Wedding
Cake Recipe
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This recipe can
easily be used as
a Chocolate
Wedding Cake Recipe.
The ingredients list for Chocolate Wedding Cake Recipe gives quantities
for 8 size cakes.
|
Round
Tin
Square Tin
|
15cm/6in
12cm/5in
|
18cm/7in
15cm/6in
|
20cm/8in
18cm/7in
|
22cm/9in
20cm/8in
|
|
Softened butter
|
90g
3
oz
|
140g
5
oz
|
165g
5
½ oz
|
185g
6
oz
|
|
Caster Sugar
(superfine)
|
165g
5
½ oz
|
250g
8
oz
|
300g
10
oz
|
330g
11oz
|
|
Vanilla extract
|
1
teaspoons
|
1
½
teaspoons
|
2
teaspoons
|
2
½
teaspoons
|
|
Eggs
(Use
57g/2
oz large eggs)
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2
|
2
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3
|
3
|
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Self-raising flour
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40g
1
½ oz
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55g
2
oz
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65g
2
oz
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75g
2
½ oz
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Plain
flour
|
115g
4
oz
|
165g
5½
oz
|
200g
6
½ oz
|
225g
7
oz
|
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Bicarbonate of Soda (baking soda)
|
½
teaspoon
|
¾
teaspoon
|
1
teaspoon
|
1
½
teaspoons
|
|
Cocoa powder
|
40g
1
½ oz
|
60g
2
oz
|
70g
2
½ oz
|
80g
2
¾ oz
|
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Buttermilk
or milk
|
140ml
5
fl oz
|
210ml
7
fl
oz
|
250ml
8
fl oz
|
280ml
9
fl
oz
|
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Baking Time
180C (350F, gas 4)
|
50
min
|
1
hour
|
1
hour
10
min
|
1
hour
15
min
|
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Round
Tin
Square Tin
|
25cm/10in
22cm/9in
|
28cm/11in
25cm/10in
|
30cm/12in
28cm/11in
|
30cm/12in
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Softened butter
|
225g
7
oz
|
325g
11
oz
|
465g
15
oz
|
560g
1
lb 2 oz
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Caster Sugar
(superfine)
|
410g
13
oz
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570g
1
lb 2 oz
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660g
1
lb 5 oz
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825g
1
lb 11 oz
|
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Vanilla extract
|
3
teaspoons
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4
teaspoons
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5
teaspoons
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6
teaspoons
|
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Eggs
(Use
57g/2
oz large eggs)
|
4
|
5
|
6
|
7
|
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Self-raising flour
|
95g
3
oz
|
125g
4
oz
|
150g
5
oz
|
190g
6
oz
|
|
Plain
flour
|
280g
9
oz
|
350g
11
oz
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445g
14
oz
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560g
1
lb 2 oz
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Bicarbonate of Soda (baking soda)
|
1
¾
teaspoons
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2
¼
teaspoon
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2
½
teaspoons
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2
¾
teaspoons
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Cocoa powder
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90g
3oz
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110g
3
½ oz
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120g
4
oz
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160g
5
oz
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Buttermilk
or milk
|
350ml
11
fl oz
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500ml
16
fl
oz
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560ml
18
fl oz
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700ml
22
fl oz
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Baking Time
180C (350F, gas 4)
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1
hour
20
min
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1
hour
30
min
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1
hour
40
min
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1
hour
50
min
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How
to
make the chocolate
wedding cake recipe
1.
Preheat the oven to 180C (350F, Gas 4).
2. Grease the cake tins and line the base with greaseproof
paper.
3. Sift together the flours, bicarbonate of soda and cocoa
powder.
4. Using an electric mixer beat the butter, sugar and vanilla extract
until
light and fluffy.
5. Add the eggs one at a time, beating well after each
addition.
6. If needed transfer the mix to a larger bowl and fold in
the combined
sifted flours, bicarbonate of soda and cocoa powder alternately with
the
buttermilk.
7. Place the mixture into the prepared cake tin and spread
evenly.
8. Bake for the required time, refer to chart above for your
selected
cake size.
9. Test the cake toward the end of cooking time.
The cake is cooked
when a skewer inserted into the center of the cake comes out clean.
10. Leave the cake to cool in the tin for about 5
minutes.
Turn onto a wire rack to cool.
The chocolate cake can be stored in an airtight container in the fridge
for a
week or freeze for up to 2 months. Allow the cakes to come to
room
temperature before decorating.
You will need
Adobe
PDF Reader to
read this chart if you
don’t have the free Adobe PDF Reader you can get it
here.
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Bride
Idea
If
you are using an unusual cake tin and are unsure of the quantity of
the cake mix to use, you can easily work out the quantity by measuring
the
volume with water.
To do this completely fill a 20 cm (8 inch) round cake tin with water,
then
pour this into the shaped tin until completely full.
This way you can calculate how many quantities of the basic 20 cm (8
inch)
mixture will be needed to fill the tin.
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Visitors
Showcase
A cake for all tastes
by Bekki
The
bottom tier is a fruit cake. The upper tiers are
chocolate made to the above recipe and the top tier a gluten-free cake.
The cake was covered with ready made fondant icing and
decorated
with lime
green polka dots and brown ribbon.
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600
free photos from your wedding
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