Chocolate Wedding Cake

Our answer

For a wedding cake a firmer textured cake, such as a madeira cake, is a good idea as it can cut more cleanly than a fine-crumbed cake and is also usually slightly more robust for transport. We would suggest trying Nigella's Devil's Food Cake as it has a rich chocolate flavour and a good texture. The un-iced cake layers can be frozen for up to 3 months, tightly wrapped in a double layer of clingfilm (plastic wrap) and a layer of foil. Unfortunately we are unable to provide scaled versions of the recipe for different tin sizes.

The cake can rise to a slight peak in the centre when baked, so you can either trim the tops level or for a more level top you can use baking strips that are wrapped around the cake tins before baking. Cake strips are available from some kitchenware stores or online. All cakes that are tiered should have the lower levels dowelled for extra strength and the cake layers should be mounted on thin cake boards for support. Cake dowels and varying size boards are available online from baking specialists. As the cake is for a special event we would also suggest a trial run, so that you are familiar with the cake and also so that the lucky couple can taste the cake in advance.