Mary Berry American Chocolate Wedding Cake Recipe

This cake nearly broke me the first time I made it. I was helping a friend cater her micro-wedding, convinced I could “just follow the recipe” and all would be fine. What I didn’t account for? The weight of three dense chocolate layers, the nerve-wracking transport, and my butter refusing to soften in a cold kitchen. I burnt the smallest tier, undercooked the biggest, and had to remelt the frosting twice because I rushed it. But once I slowed down, followed Mary’s instructions properly, and stopped trying to multitask with a prosecco in hand—it came together. It’s a recipe that demands respect… but it rewards you with silence at the table. The good kind.

WHY THIS ONE WORKS SO WELL

This isn’t just a chocolate cake scaled up. It’s carefully balanced to give rich flavour without heaviness—even when sliced into 100 servings.

• Dark chocolate + coffee: Intensifies the cocoa without making it bitter.
• Almond flour: Keeps the crumb tender and moist, even in large layers.
• Egg-whipped base: No raising agents—just whipped eggs for lift, giving the sponge a mousse-like texture.
• Sieve-pushed apricot jam under the glaze: A subtle tartness that keeps things from being one-note sweet.

Most wedding cakes are a visual wow and a taste “meh.” Not this one.

INGREDIENTS + WHY THEY MATTER

• Dark chocolate (1.6kg) – Go for at least 60–70% cocoa solids. Cheap chocolate = dull cake.
• Eggs (30 separated + 8 whole) – The structure comes from eggs, not baking powder. You need all of them.
• Sugar (1.25kg) – It sounds like a lot (it is), but it balances the cocoa and almond flour.
• Almond flour (840g) – Adds moistness and a delicate nutty undertone. Don’t sub for plain flour.
• Coffee (7½ tsp) – Brings depth without tasting “coffee-y.” It rounds out the chocolate beautifully.

For the frosting:

• Apricot jam (225g) – Brushed under the glaze. Subtle, but sharpens the richness.
• More dark chocolate (1.25kg) – Yes, again. For the ganache-style glaze.
• Butter (450g) – Makes the frosting silky. Use unsalted so you control the flavour.

To decorate:

• Fresh edible flowers + foliage – Nothing too wet or heavy. I used violas, thyme flowers, and some waxflower sprigs.

MAKING IT YOURS (WITHOUT RUINING IT)

• Need fewer servings? Use the tier breakdown (see below) to scale down.
• Want a boozy twist? Add 1 tbsp of brandy or orange liqueur to the frosting.
• Dairy-free? Use a dairy-free dark chocolate and vegan butter in the frosting—but you’ll lose a little gloss.
• Decorate differently? Try gold leaf, berries, or sugared herbs if flowers aren’t your thing.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cake collapsed slightly	Egg whites deflated in folding	Fold slowly and gently—no whisking at this stage
Edges burnt, middle underdone	Oven too hot or overfilled tins	Use an oven thermometer, and don’t overload tins
Frosting looked greasy	Butter added too quickly or chocolate too hot	Cool chocolate slightly, then stir butter in slowly
Frosting streaked or dull	Overmixed or chilled too fast	Stir gently and allow it to set at room temp

HOW TO MAKE MARY BERRY’S AMERICAN CHOCOLATE WEDDING CAKE

Step 1: Prepare Pans
Grease and line 6″, 9″, and 12″ round pans with parchment. Preheat oven to 190°C (375°F).

Step 2: Melt the Chocolate
Over a bain-marie, melt 1.6kg of dark chocolate. Cool slightly—don’t let it seize.

Step 3: Whisk Eggs and Sugar
In a large bowl, beat 30 yolks + 8 whole eggs with sugar until pale and fluffy.

Step 4: Add Dry Ingredients
Stir in melted chocolate, almond flour, and coffee.

Step 5: Whip Egg Whites
In a clean bowl, whisk 30 egg whites until stiff but not dry. Gently fold into the chocolate mixture.

Step 6: Bake Each Tier
Divide into pans. Bake as follows:

• 6-inch: 45 mins
• 9-inch: 1–1¼ hrs
• 12-inch: 1½–1¾ hrs (cover with foil after 1 hr)

Cool in pans, then transfer to racks.

Step 7: Prepare for Frosting
Push apricot jam through a sieve. Brush over tops and sides of cooled cakes.

Step 8: Make Chocolate Frosting
Melt 1.25kg dark chocolate. Stir in 450g butter until glossy.

Step 9: Frost the Cakes
Set cakes on wire racks over trays. Pour frosting over, smoothing with an offset spatula. Let set.

Step 10: Assemble and Decorate
Transport tiers separately. Stack at the venue using support boards if needed. Decorate with edible flowers and foliage.

TIPS FROM MY KITCHEN

• I bake each layer the day before, wrap them well, and frost the morning of the wedding.
• I always test the centre with a skewer and a thermometer—aim for 95°C inside.
• Chill the apricot jam first—it brushes better and doesn’t soak into the sponge.
• I take a spare jar of frosting and spatula to the venue—just in case there’s a bump during transport.

STORAGE + SERVING

• At room temp: Best served cool but not cold. Keeps 1–2 days in a dry, cool place.
• Fridge: Avoid if possible—it dulls the frosting.
• Freezer: You can freeze un-iced cake layers up to 2 months. Wrap tightly. Thaw fully before frosting.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this for a birthday or party instead?
A: Absolutely—just scale down to a single layer. The 9-inch tier serves about 35.

Q: What kind of chocolate should I use?
A: A good quality dark chocolate (60–70% cocoa solids). Avoid baking chips—they won’t melt smoothly.

Q: Can I skip the apricot jam?
A: You can, but it helps the frosting stick and balances the sweetness. Try sieved raspberry jam as an alt.

Q: How far in advance can I bake the cakes?
A: Up to 7 days if wrapped well and kept cool. Freeze if longer.

Q: How do I transport the cake?
A: Transport each layer separately. Assemble at the venue with dowels or boards for support.

Try More Recipes:

• Mary Berry Chocolate Mirror Cake
• Mary Berry White Chocolate and Vanilla Cake
• Mary Berry Death By Chocolate Cake Recipe