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Chocolate Brownie Wedding Cake

August 10, 2010











The DIY wedding cake

I was asked to make the wedding cake for my youngest brother’s wedding in late July. The guest list went up from an initial 80 people (at this point I agreed to do this willingly) to a subsequent 140 people (which I was rather anxious about). I set aside 2 days to conceive and make the cake and, after much tension in the Food Digest kitchen, finally it was made, safely transported and scoffed with much appreciation (and relief on my part).

Oven: 175°C

Cake tin sizes:  12”, 9”,  6” – make two of each size for this cake.


To make the cake pictured you need to make two batches of the above recipe. Don’t be tempted to make it all in one batch – it’s too difficult to handle and unless you’ve got two tins for each size needed the mix will just be lying about. I estimated the cost of this cake at around £35-40 (buying mainly organic ingredients from Waitrose).

Ingredients for the chocolate brownie layers

150g 70% dark chocolate (Waitrose own brand dark chocolate is cheapest good quality – buy the 200g packs)

450g butter (unsalted preferably)

8 eggs

850g granulated sugar

200g plain flour

55g cocoa (Green & Blacks)

1 teaspoon baking powder

½ teaspoon salt


6oz/ 170kg nuts (brazil, pecan) – for the whole cake you will need double this: 340g

  1. Tip onto silicone paper-lined baking sheet and toast for 8 mins exactly (no more!) in oven.
  2. Leave to cool, then chop nuts roughly into small-medium pieces.


Very straightforward, one-pan method:

  1. Pre-heat oven then lightly toast the nuts as above.
  2. Melt the chocolate and butter together slowly in a large mixing bowl fitted over a saucepan of barely simmering water, then beat it until smooth,
  3. Remove it from the heat and stir in all the other ingredients
  4. Bake on the centre shelf of the oven for 30 minutes
  5. Run a palette knife around the edges and leave to cool in the tin before popping out onto a piece of greaseproof paper

White chocolate icing

200g white chocolate (use Green & Blacks)

250g unsalted butter

450g icing sugar


NB White chocolate can be tricky – be gentle with it and handle as little as possible

  1. Melt choc very slowly in bowl above simmering water (avoid stirring), leave to cool slightly.
  2. Meanwhile, beat the butter and icing sugar together.
  3. Stir in the chocolate gently.
  4. Leave for about 30 minutes to cool down before icing the cake.
  5. Ice tops only (if you want to ice the sides do these before the top).
  6. Leave to set overnight then loosely wrap ribbon around sides gluing the ends together.

Add decorations such as rose petals, lavender etc.

2 Comments leave one →
  1. May 21, 2012 2:34 pm

    Hi, which cake tin size does this recipe fill? I notice you use 3 cake tin sizes – did you then do 2 layers of brownie on top of each other?

    • fooddigest permalink*
      May 21, 2012 10:08 pm

      Hi I did 3 tiers – each being progressively smaller and each sitting on top on the previous one (think I used a bit of melted chocolate as a kind of ‘sticking’ agent! Will check tin sizes for you. I also made extra rectangular tins of brownies to cut up/ plate up in advance of cutting the cake.

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