I have been asked to resize this 14” cake to a 9”. However, I have not tried this 9” recipe yet so can not confirm the cooking time. Please watch the cake through the glass door and adjust as necessary. I will update this once I have baked it.
Cook 1hrs 30 mins
365g unsalted butter
365g plain chocolate chips
60 ml strong coffee (2.5 teaspoons of instant coffee)
1.5 tsp vanilla extract
365g plain flour
1 rounded tsp baking powder
1 rounded bicarbonate of soda
532g light soft brown sugar (making sure you break down any lumps)
320 ml soured cream
- Preheat oven to 160C (fan 140C) and gas 4.
2. Grease and line the cake tin with two layers of greaseproof paper.
3. Dissolve the coffee granules in hot water and leave to cool.
4. Place the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth (this can be done in a microwave). Stir in the coffee and vanilla extract.
5. Gently melt the chocolate chips in the microwave until just melted.
6. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and stir. Beat the eggs and soured cream together in a bowl and pour into the flour mix.
7. Pour in the melted chocolate and mix well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
8. Pour mixture into the prepared tin and bake for approximately 2 hours hrs (don’t open the oven door before 1.5 hrs is up, as this will cause the cake to sink). Check cake is cooked by inserting a skewer which should come out clean. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped in greaseproof paper and in an airtight container.
- 280g unsalted butter, softened
- 560g icing sugar, sifted
- 80ml double cream
- 115g plain chocolate chips
1. Beat butter until light and creamy then gradually beat in the sifted icing sugar.
2. Pour cream into a small pan, just bring to the boil and add the chocolate stirring until chocolate is melted.
3.Leave to cool for a couple of minutes then stir until very smooth.
4. Leave to cool (but before it starts to set) add the the buttercream and stir well.
Take the cake and level off the top using a long knife or a ‘cake leveller’.
6. Put a little chocolate cream on the cake board and place the cake upside down on it
7. Cut the cake into three layers, lifting them off and setting them aside the right way round so that they go back together correctly. Cutting the layers without a cake leveller can be tricky but do not worry if you stray a little, it will not be noticeable on the finished cake.
8. Spread approximately one quarter of the chocolate cream over the bottom layer and position the middle layer back on. Repeat and place the top layer back on. (If the chocolate cream has cooled and become stiff, you can warm it slightly in the microwave, but only a few seconds at a time).
9. Clean up any loose crumbs and then cover the entire cake with the remaining chocolate cream and seal it to the cake board. Smooth and leave to set.
10. You can now cover the cake in fondant icing in the same way as the main wedding cake.
This cake can only be made and iced up to three days in advance of the event as the fondant icing will start to go soft.
Alternatively if you wish you can make half the amount of chocolate cream and use this to fill the cake. Then using 400 grams of melted white chocolate, cover the entire outside of the cake with chocolate. Leave to set and this gives a lovely firm base to decorate and the fondant and cake will last a little longer.