The first time I made this cake, it nearly broke me. I was helping a friend cater her micro-wedding, fully confident I could “just follow the recipe” and everything would turn out fine. What I didn’t anticipate? The weight of three dense chocolate layers, the nerve-wracking transport, and my butter refusing to soften in a cold kitchen. The result was a bit of a disaster—I burnt the smallest tier, undercooked the largest, and had to remelt the frosting twice because I rushed it.
But after slowing down, following Mary’s instructions, and letting go of my multitasking ambitions (and my prosecco), it all came together. The result was a cake that demands respect—but rewards you with silence at the table. The good kind.
Why This One Works So Well
This cake isn’t just a scaled-up chocolate recipe. It’s thoughtfully balanced to give rich flavor without being too heavy, even when serving 100 people.
- Dark Chocolate + Coffee: Enhances the cocoa without making the cake bitter.
- Almond Flour: Keeps the texture light and moist, even in thick layers.
- Egg-Whipped Base: The cake rises naturally with whipped eggs—no baking powder needed—giving it a light, mousse-like texture.
- Apricot Jam Under the Glaze: A subtle tartness cuts through the sweetness and makes the whole thing more complex.
Most wedding cakes focus on being visually impressive, but this one stands out for its flavor as well. It doesn’t just look good—it tastes even better.
Ingredients + Why They Matter
- Dark Chocolate (1.6kg): Go for a quality chocolate with 60–70% cocoa solids. Cheap chocolate can make the cake flat.
- Eggs (30 separated + 8 whole): Structure comes from the eggs, not baking powder. You’ll need a lot to get the right texture.
- Sugar (1.25kg): Sounds like a lot, but it’s key to balancing the richness of the cocoa and almond flour.
- Almond Flour (840g): Moist and tender, this gives a delicate nutty flavor. Don’t substitute with plain flour.
- Coffee (7½ tsp): A little coffee deepens the chocolate flavor without tasting like coffee itself.
For the Frosting:
- Apricot Jam (225g): A thin layer under the glaze adds sharpness to balance the richness.
- Dark Chocolate (1.25kg): For the ganache-style glaze, making the frosting velvety smooth.
- Butter (450g): Unsalted butter ensures you control the flavor and gives the frosting its silky texture.
To Decorate:
- Fresh Edible Flowers & Foliage: Go for lighter flowers like violas, thyme flowers, and waxflower sprigs. Make sure they’re dry to avoid wilting.
Making It Yours (Without Ruining It)
- Need Fewer Servings? Scale down the recipe according to the tier breakdown if you’re looking for fewer servings.
- Want a Boozy Twist? Add 1 tablespoon of brandy or orange liqueur to the frosting for a unique flavor boost.
- Dairy-Free? Use dairy-free chocolate and vegan butter in the frosting for a dairy-free version, but note the frosting may lack the glossy finish.
- Want to Decorate Differently? Gold leaf, berries, or sugared herbs work as great alternatives if you’re not into flowers.
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 the Pans
Grease and line 6″, 9″, and 12″ round pans with parchment paper. Preheat the oven to 190°C (375°F).
Step 2: Melt the Chocolate
Melt 1.6kg of dark chocolate using a bain-marie. Allow it to cool slightly, but be careful not to let it seize.
Step 3: Whisk Eggs and Sugar
In a large bowl, beat 30 egg yolks and 8 whole eggs with sugar until pale and fluffy.
Step 4: Add Dry Ingredients
Stir in the melted chocolate, almond flour, and coffee into the egg mixture.
Step 5: Whip Egg Whites
In a clean bowl, whisk 30 egg whites until stiff, but not dry. Gently fold them into the chocolate mixture.
Step 6: Bake Each Tier
Divide the batter evenly into the prepared pans and bake as follows:
- 6-inch: 45 minutes
- 9-inch: 1–1¼ hours
- 12-inch: 1½–1¾ hours (cover with foil after 1 hour)
Let the cakes cool in their pans before transferring them to wire racks.
Step 7: Prepare for Frosting
Push apricot jam through a sieve and brush it over the tops and sides of the cooled cakes.
Step 8: Make the Chocolate Frosting
Melt 1.25kg of dark chocolate. Stir in 450g of butter until smooth and glossy.
Step 9: Frost the Cakes
Place the cakes on wire racks set over trays. Pour the frosting over the cakes and smooth it with an offset spatula. Allow it to set.
Step 10: Assemble and Decorate
Transport the tiers separately. At the venue, stack the cakes using support boards if necessary. Decorate with edible flowers and foliage.
Tips from My Kitchen
- I usually bake the layers the day before, wrap them well, and frost the cake on the wedding day.
- Always test the center with a skewer and a thermometer. Aim for an internal temperature of 95°C.
- Chill the apricot jam before brushing—it applies better and prevents soaking into the sponge.
- I bring a spare jar of frosting and a spatula to the venue, just in case there are bumps during transport.
Storage + Serving
- Room Temp: Best served cool, but not cold. Keeps for 1–2 days in a dry, cool place.
- Fridge: Avoid storing in the fridge, as it can dull the frosting.
- Freezer: Un-iced cake layers can be frozen for up to 2 months. Wrap them tightly and thaw completely 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 people. - Q: What kind of chocolate should I use?
A: Use a good quality dark chocolate with 60–70% cocoa solids. Avoid baking chips as they won’t melt as smoothly. - Q: Can I skip the apricot jam?
A: You can, but it helps the frosting adhere better and balances the sweetness. You can also use sieved raspberry jam as an alternative. - Q: How far in advance can I bake the cakes?
A: You can bake the cakes up to 7 days in advance if wrapped well and kept cool. If you need longer, freeze them. - Q: How do I transport the cake?
A: Transport each tier separately and assemble the cake at the venue with dowels or support boards for stability.
Try More Recipes
- Mary Berry Chocolate Mirror Cake
- Mary Berry White Chocolate and Vanilla Cake
- Mary Berry Death By Chocolate Cake Recipe
Ingredients
- 1.6kg dark chocolate, chopped
- 30 extra-large eggs, separated
- 8 extra-large eggs, whole
- 1.25kg sugar
- 840g almond flour
- 7½ tsp strong black coffee
For the Frosting:
- 225g apricot jam
- 1.25kg dark chocolate
- 450g unsalted butter
To Decorate:
- Fresh edible flowers and foliage
Directions
- Preheat the oven to 190°C (375°F). Grease and line 6″, 9″, and 12″ round pans with parchment paper.
- Melt the dark chocolate over a bain-marie, then let it cool slightly.
- In a large bowl, beat the egg yolks, whole eggs, and sugar until pale and fluffy. Stir in the melted chocolate, almond flour, and coffee until well combined.
- Whisk the egg whites until stiff peaks form. Gently fold them into the chocolate mixture, being careful not to deflate the egg whites.
- Divide the batter evenly among the prepared pans. Bake each tier according to its size:
- 6-inch: 45 minutes
- 9-inch: 1–1¼ hours
- 12-inch: 1½–1¾ hours (cover with foil after 1 hour if necessary)
Allow the cakes to cool fully in the pans before transferring them to wire racks.
- Sieve the apricot jam and brush it over the cooled cakes to add a subtle layer of flavor.
- For the frosting, melt the 1.25kg of dark chocolate and stir in 450g of unsalted butter until smooth and glossy.
- Frost the cooled cakes on wire racks, smoothing the sides and tops with an offset spatula. Let the frosting set.
- Once the frosting has set, carefully stack the tiers at the venue. Decorate with fresh edible flowers and foliage for a beautiful finishing touch.
Notes
- Avoid chilling the cakes after frosting, as it can dull the glossy finish of the glaze.
- For cleaner slices, use a hot knife and wipe it between cuts to ensure smooth, neat slices.
- Always bring extra flowers and frosting to the venue for last-minute touch-ups and decoration adjustments.
