If you decide to bake your own wedding cake it will be a good idea to trial run a few recipes to see which you prefer, we also recommend trying a white chocolate wedding cake recipe – Just make sure you don’t try too many brides, you do have to get into that dress!!

make chocolate wedding cake

This chocolate wedding cake recipe can make the bottom layer of a three tier wedding cake.


650g unsalted butter 650g plain chocolate (70% cocoa) 650g plain flour 100ml very strong coffee- espresso is ideal 3 tsp vanilla essence 2 tsp bicarbonate of soda 2 tsp baking powder 950g light soft brown sugar 10 eggs 2 x 284ml/9.5 fl oz soured cream a 30cm deep-round cake tin. (Picture is for example purposes)

  1. Heat the oven to 160C/fan or 140C/gas 4. Butter and line the sides of a 30cm cake tin.
  2. Melt the butter and chocolate together in a medium sized saucepan by stirring  over a low heat until smooth. Stir in the coffee and vanilla essence.
  3. Sift the flour, baking powder and bicarbonate of soda together into a large mixing bowl. Then add the sugar and stir in well breaking down any lumps if necessary.
  4. Beat the eggs and soured cream together in a jug and pour onto the flour mix. Add the melted chocolate mix from the sauce pan, then stir with a wooden spoon until all mixed together into a thick chocolaty batter.
  5. Pour into the greased baking tin and bake for 2½ hrs. Don’t open the oven door before 2 hrs is up, as this will cause the cake to fall and sink.

Once cooked, leave the cake in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

Take a look at our photos of wedding cakes for some decoration tips and section on wedding cake toppers.