Chocolate Wedding Cake Recipe

Name: Chocolate Wedding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1/2 cup canola oil; 3 eggs; 3/4 cup unfiltered apple juice; 1 tablespoon limoncello (optional); 1 tablespoon apple cider vinegar; 1 teaspoon molasses; 1/2 cup vanilla sugar; 1/3 cup brown sugar; 1/3 teaspoon sea salt; 1 1/2 teaspoons baking soda; 3/4 cup amaranth, white rice, or brown rice flour; 3/4 cup sweet rice flour; 3 tablespoons tapioca starch; 3/4 cup Dutch-process cocoa powder; 1.5 ounces Theo chocolate (Madagascar); Glaze / Filling; 2 cups powdered sugar; 2 1/2 tablespoons lemon juice; 1 cup raspberries; 190 milliliters limoncello (more or less as needed)

Servings: persons

Cake
1/2 cup canola oil
3 eggs
3/4 cup unfiltered apple juice
1 tablespoon limoncello (optional)
1 tablespoon apple cider vinegar
1 teaspoon molasses
1/2 cup vanilla sugar
1/3 cup brown sugar
1/3 teaspoon sea salt
1 1/2 teaspoons baking soda
3/4 cup amaranth, white rice, or brown rice flour
3/4 cup sweet rice flour
3 tablespoons tapioca starch
3/4 cup Dutch-process cocoa powder
1.5 ounces Theo chocolate (Madagascar)
Glaze / Filling
2 cups powdered sugar
2 1/2 tablespoons lemon juice
1 cup raspberries
190 milliliters limoncello (more or less as needed)

1
Put 1 cup raspberries into a large bowl and cover over with limoncello (about 190ml, depending on depth of bowl). Soak for 15 hours. It's very important not to soak too long, or the limoncello will overpower the raspberries.
2
Mix 2 cups powdered sugar and 2 1/2 Tbls lemon juice together and let sit till all powdered sugar lumps have dissolved. Stir a few times while you make the cake.
3
Preheat oven to 350 degrees Fahrenheit. Grease 2 9-inch round cake pans with canola oil or coconut oil and line with parchment paper on the bottom.
4
Sift all dry ingredients together into a large mixing bowl. This is very important for the cocoa powder, so it won't retain any lumps in the cake. If you don't have a sifter, shake a mixture of cocoa powder and flours through a wire strainer or sieve. If you don't have anything like that, then mix it very well and mash out as many cocoa lumps as you can.
5
In a separate bowl, beat together oil, eggs, apple juice, 1 Tbls limoncello (if using), apple cider vinegar, and molasses.
6
In a small saucepot over low heat, melt the Theo chocolate.
7
Mix wet ingredients into dry, stirring very well or using an electric mixer or wire whisk attachment for your standing mixer. When it is mixed, slowly beat in melted chocolate.
8
Immediately after mixing, scrape batter evenly into two prepared cake pans. If you allow the batter to sit for more than 5-10 minutes before baking, it won't get the same height as you will by baking it immediately.
9
Bake 15-20 minutes. Cake is done when a toothpick inserted in the center comes out clean.
10
When cake layers are cool, strain out raspberries and use them as filling between the layers. Mash the raspberries very gently so they're almost a paste between the layers, but you can still see intact whole raspberries. Cool in the refrigerator for at least 1/2 hour after this step.
11
After cake is chilled, glaze with lemon powdered sugar glaze and allow to set in the fridge at least 2 hours before serving.

1046

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cake, 1/2 cup canola oil, 3 eggs, 3/4 cup unfiltered apple juice, and more.

Yes, Chocolate Wedding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Wedding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions