Mary Berry American Chocolate Wedding Cake Recipe

This American Chocolate Wedding Cake is a rich, elegant dessert, perfect for serving 100 guests at a wedding breakfast. The cake layers are made with dark chocolate, almond flour, and coffee, creating a deep, luxurious flavour.

Covered in a smooth chocolate frosting and decorated with fresh edible flowers, it’s a showstopping centrepiece.

This American Chocolate Wedding Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

Total Ingredients for All Layers (Serves 100)

• 1.6kg (3 lbs 9 oz) dark chocolate, broken into pieces
• 30 extra-large eggs, separated
• 8 extra-large eggs, whole
• 1.25kg (6¼ cups) sugar
• 840g (8¾ cups) almond flour
• 7½ teaspoons freshly made black coffee
• For the Filling and Frosting:
• 225g (⅔ cup + 1 tbsp) apricot jam
• 1.25kg (2½ lbs) dark chocolate
• 450g (2 cups) unsalted butter

To Decorate:

• Fresh edible foliage and flowers

How To Make This American Chocolate Wedding Cake

1. Prepare the Cake Pans: Preheat the oven to 190°C (375°F). Grease 6-inch, 9-inch, and 12-inch round cake pans, then line the bottoms and sides with parchment paper.

2. Melt the Chocolate: In a heatproof bowl over a saucepan of simmering water, melt the dark chocolate, ensuring the bowl doesn’t touch the water. Stir occasionally, then remove from heat and let it cool slightly.

3. Mix the Batter: In a large bowl, beat the egg yolks, whole eggs, and sugar until thick and light. Add the melted chocolate, almond flour, and coffee and mix well.

4. Whip the Egg Whites: In a separate bowl, whisk the egg whites until stiff but not dry. Gently fold them into the chocolate mixture until fully combined.

5. Bake the Cakes: Divide the batter between the prepared cake pans. Place the largest cake on the middle shelf and the two smaller cakes on the top shelf. Bake as follows:

• 6-inch cake: 45 minutes
• 9-inch cake: 1–1¼ hours
• 12-inch cake: 1½–1¾ hours (cover with foil after 1 hour to prevent burning)

Check for doneness by inserting a skewer into the centre—it should come out just about clean. Let the cakes cool in their pans for a few minutes, then turn them out onto a wire rack and remove the parchment paper.

How To Make The Chocolate Frosting

1. Prepare the Cakes for Icing: Turn the cooled cakes upside down so the flat side faces up. Push the apricot jam through a sieve, then brush it over the tops and sides of the cakes.
2. Melt the Chocolate: In a heatproof bowl over simmering water, melt the dark chocolate, stirring occasionally. Once melted, add the butter and stir until fully combined.
3. Frost the Cakes: Place each cake on a wire rack set over a baking tray to catch drips. Pour the chocolate frosting over the cakes, smoothing the tops and sides with an offset spatula. Allow to set in a cool place.

How To Assemble & Decorate the Cake

1. Stack the Layers: Transport the cakes separately, then assemble them at the venue. Place the largest cake on a cake board or serving plate, then carefully stack the other two cakes on top. If preferred, use thin cake boards slightly smaller than each layer for extra stability.
2. Decorate: Arrange fresh edible flowers and foliage around the cake for a natural, elegant finish.
3. Serving Suggestion: Slice and serve with a raspberry coulis for a delicious contrast to the rich chocolate flavour.

Recipe Tips

• Bake in advance: The cakes can be made up to 7 days ahead.
• Avoid burning: The high chocolate and sugar content makes the cakes prone to burning—cover with foil or parchment paper if needed.
• Crusty tops: It’s normal for the cakes to develop crusty tops—trim them if necessary.
• Choose high-quality chocolate: Using good-quality chocolate gives a smoother frosting finish.
• Don’t ice too early: Ice the cake no more than 1 day before the wedding for the best appearance.

How To Store & Freeze

At Room Temperature: Keep the iced cake in a cool place, but not in the fridge, to maintain the frosting’s sheen.

In the Freezer (Un-iced Cakes Only):

• The cakes can be frozen un-iced for up to 2 months.
• Wrap each layer in cling film and foil before freezing.
• Thaw at room temperature before icing.

How To Adjust the Recipe for Different Cake Sizes

If you prefer to bake the cakes one layer at a time, here are the ingredient quantities for each size:

6-inch Cake (Smallest Tier)

• 175g (6 oz) dark chocolate
• 3 extra-large eggs, separated
• 1 extra-large egg, whole
• 150g (¾ cup) sugar
• 75g (¾ cup) almond flour
• ½ teaspoon freshly made black coffee

9-inch Cake (Middle Tier)

• 525g (1 lb 3 oz) dark chocolate
• 10 extra-large eggs, separated
• 2 extra-large eggs, whole
• 425g (2 cups + 2 tbsp) sugar
• 275g (2¾ cups) almond flour
• 2½ teaspoons freshly made black coffee

12-inch Cake (Largest Tier)

• 900g (2 lbs) dark chocolate
• 17 extra-large eggs, separated
• 5 extra-large eggs, whole
• 700g (3½ cups) sugar
• 475g (5 cups) almond flour
• 4½ teaspoons freshly made black coffee

Follow the same method for mixing, baking, and frosting, adjusting baking times as needed:

• 6-inch cake: 45 minutes
• 9-inch cake: 1–1¼ hours
• 12-inch cake: 1½–1¾ hours (cover with foil after 1 hour)

Nutrition Facts (Per Slice, Based on 100 Servings)

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 50mg
• Total Carbohydrate: 42g
• Dietary Fiber: 5g
• Sugars: 30g
• Protein: 8g

Try More Recipes:

• Mary Berry Death By Chocolate Cake Recipe
• Mary Berry Chocolate Mirror Cake
• Mary Berry Chocolate Roulade Recipe
• Mary Berry Chocolate Victoria Sandwich
• Mary Berry Chocolate Rum Cake