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You are here: Home > Recipes > Chocolate Wedding Cake

Chocolate Wedding Cake

Doves Farm recipe

Our recipe

Delicious alternative to the classic Madeira Cake, perfect for weddings and a great showstopper!

Customer rating: CakeCakeCakeCakeCake 1 customer review

Ingredients

Method

CAKE DIAMETER

10” - 250mm

8” - 200mm

6” - 150mm

4”- 100mm

Number of portions

48

24

12

8

Bake time

2 - 2¼ hours

1¾ - 2 - hours

1½ -1¾ hours

1 ¼ - 1½ hours

Cake

 

 

 

 

plain chocolate

375

250g

125g

65g

butter

300

200g

100g

50g

water

6 tbsp

4 tbsp

2 tbsp

1 tbsp

eggs

6

4

2

1

Greek yogurt

150

100

50

25

caster sugar

300

200

100

50

vanilla extract

1½tsp

1tsp

½tsp

¼tsp

Self Raising Flour Free From Gluten

300

200g

100g

50g

ground almonds

110

75g

35g

15g

Filling and topping

 

 

 

 

double cream

120ml

90ml

60ml

30ml

plain chocolate

200g

150g

100g

50g

butter

250g

175g

125g

65g

icing sugar

500g

375g

250g

125g

Fondant icing

600g

600g

300g

150g

 Makes: round cakes according to chart 

Equipment: deep, round, loose bottom cake tins, base and sides parchment lined

Oven: 160°C/Fan140°C/300°F/Gas 2.

Bake: see chart 

Decoration: cake board for each layer, decorations 

Cake
 
1. Pre-heat the oven.
2. Break the cake chocolate into a bowl standing in boiling water. Add the cake butter and water and leave to melt. When melted together remove from the heat. 
3. Put the eggs, yogurt, sugar and vanilla into a large bowl and cream them together well.
4. Add the melted chocolate and beating it into to the bowl. 
5. Sieve the flour and almonds into the bowl and blend everything together.
6. Tip the mixture into the prepared cake tin and smooth the top. 
7. Bake according to the size of your cake tin and when a cocktail stick pressed into the centre of the cake, comes out clean. Cool the cake in its tin.
 
Filling 
 
8. Slice the cold cake horizontally into three layers.
9. Measure the cream into a saucepan over medium heat. When it starts to bubble, remove the pan from the heat, break up the filling chocolate and stir it into the cream.
10. Put the filling butter into a large bowl and beat it until soft and smooth. Add half the icing sugar and beat until incorporated then beat in the remaining icing sugar.
11. Stir the prepared chocolate to make sure everything is melted, then pour it into the bowl and mix well. 
12. Spread some filling over one cake layer, then put the second layer on top. Spread filling over the second layer and place add the third cake layer. Spread the remaining filling over the top and sides of the cake. 
 
Decoration
 
13. On a very clean surface roll out the fondant to double the diameter of the tin. Gently lift this over the cake, smoothing the folds around the edge with a cake smoother . Trim off any excess fondant. 
14. Wind the ribbon around the base of the cake, sealing it with double sided tap.
15. Smear a little jam over the middle of the board and place the cake on it which should stop it slipping. 
16. If you are assembling more than one layer use a cake board for each layer. To protect and support each layer below the top one, measure and cut four lengths of thin wood dowel or BBQ stick the depth of each cake.  Press these right through that cake to support the cake board above.
17. Decorate as you wish.
 

Temperature & cooking time:
160°C/Fan140°C/300°F/Gas 2.

Customer reviews

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By Mrs Debbie connell

20 Dec 2016 | 20:40 GMT

Rating: CakeCakeCakeCakeCake

I made this cake last week for my stepdaughters wedding. I followed the recipie to the letter, it came out fabulous, the cake stayed moist for a week, as I wrapped in icing, will make again as it's my daughters birthday this week!