Mary Berry American Chocolate Wedding Cake

This spectacular Mary Berry American Chocolate Wedding Cake layers rich chocolate sponge, a hint of coffee, and a silky, glossy ganache-style frosting. Almond flour delivers a moist, tender crumb—even in large celebration cakes—making it luxurious enough for a wedding, milestone birthday, or any big occasion that needs a true showstopper.

By Mary Berry
From Mary Berry Recipes

This cake has a Nutri-Score of E—definitely an indulgence to be savoured for special occasions only.

Method

1. Prepare the tins:
   Grease and line 6”, 9”, and 12” round cake tins with parchment. Preheat your oven to 190°C (375°F).
2. Melt the chocolate:
   Gently melt 1.6kg (3lb 8oz) dark chocolate over a bain-marie or in short bursts in the microwave. Allow it to cool slightly but not set.
3. Whisk eggs and sugar:
   In a very large bowl, whisk 30 egg yolks and 8 whole eggs with 1.25kg (2lb 12oz) caster sugar until pale, thick, and fluffy.
4. Combine dry mix:
   Stir in melted chocolate, almond flour, and black coffee. Mix until just combined.
5. Whisk egg whites:
   In a separate, clean bowl, whisk 30 egg whites until stiff peaks form (but not dry). Gently fold the whites into the chocolate mixture in three additions, taking care not to knock out the air.
6. Bake each tier:
   Divide the batter evenly between the tins. Bake as follows: 6-inch: 45 mins; 9-inch: 1–1¼ hrs; 12-inch: 1½–1¾ hrs (cover with foil after 1 hr). Cakes are ready when a skewer tests clean and the centre is 95°C.
7. Cool the cakes:
   Cool cakes in their tins, then transfer carefully to wire racks to cool completely.
8. Prepare the cakes for frosting:
   Push sieved apricot jam evenly over the tops and sides of cooled cakes. This sharpens the flavour and helps the frosting to adhere.
9. Make chocolate frosting:
   Melt 1.25kg (2lb 12oz) dark chocolate, allow to cool slightly, then gradually stir in 450g (1lb) unsalted butter until smooth and glossy.
10. Frost the cakes:
    Set cakes on wire racks above trays. Pour over the frosting, smoothing tops and sides with an offset palette knife for a silky finish. Let the ganache set before moving the cakes.
11. Assemble and decorate:
    Transport tiers separately. Stack at the venue using support boards if needed. Decorate with edible flowers or your chosen toppings.

What can you serve with this

1. Fresh berries or berries compote: Their tartness brightens the chocolate richness.
2. Lightly whipped cream: A cool, airy complement to the dense, fudgy cake.
3. Strong black coffee or espresso: Enhances the chocolate and balances the sweet richness.

FAQs for Mary Berry American Chocolate Wedding Cake

• Can I make this as a birthday cake?
  Yes—scale to a single 9” tier for about 35 servings.
• What kind of chocolate is best?
  Good quality dark chocolate (60–70% cocoa solids) melts smoothly and gives the richest flavour.
• Must I use apricot jam?
  No, but it improves the structure and flavour. Sieved raspberry jam is a good substitute.
• How far in advance can I bake the cakes?
  Up to 7 days ahead if wrapped well and kept cool. Freeze un-iced layers for up to 2 months.
• How do I transport the cake?
  Transport layers separately and stack at the venue with dowels or supports for best results.

Nutri-score Health Check

This recipe earns a Nutri-Score of E, reflecting very high energy, sugar, and saturated fat content. It’s best reserved for special occasions, with portion size kept modest.

Positive Factors

• Almond flour keeps the crumb moist and provides a delicate nutty flavour.
• No raising agents—air is created by whipped eggs for a fine texture.

Negative Factors

• High in chocolate and butter, giving a rich taste but a lot of saturated fat.
• Sugar and apricot jam add sweetness and energy density.

Note: Nutri-Score is a guide calculated from ingredients and should be used for awareness when enjoying this celebration cake.