If you could give a box of chocolate cake instead, why would you give a box of chocolate? This beautiful dessert is a two-in-one chocolate bun filled with strawberry cream and fresh strawberries, plus delicious chocolate! Even candy wrappers are made of chocolate!
Chocolate cake box for Valentine’s Day
Let’s face it. Giving someone a heart-shaped can of chocolate can be a little … predictable. Even clichés. On this Valentine’s Day, take the cake to a new level with a heart shaped chocolate box!
Over the years, I have shared Valentine’s Day cakes such as pink and red velvet cakes, strawberry mini cakes covered with chocolate, strawberry cakes, and cakes. I even tried putting truffles on the cake, as in this heart truffle top tart!
But this box of chocolate cakes is my favorite dessert in a day, and it’s seductive. Whimsical, fun and completely convincing. I love the good mm head, and it looks like a box of delicious chocolate cake is the best head … nice head!
I saw different variations of this idea, but the first time I saw it I was on Bakerella … it was ten years ago! A version of Bikerella made of red velvet and filled with red velvet cakes, and I think the idea is so sweet and creative that it has been on my mind for years. In the end, I decided to try my version.
My chocolate cake box is made of two layers of my favorite chocolate cake recipe with bright strawberry cream in the middle. I also added fresh strawberry slices between the layers, but if you want to make it served two to three days in advance, it is advisable not to use fresh berries.
Cover the cake with waffle
The “chocolate box” logo comes from a red, molded externally. I often make desserts, but when it comes to red or black, it can be hard to get deep, real colors! So, in this case, I used Satin Ice red fudge, which is Fudge’s favorite brand to buy. The red color is vibrant and bright, and the dream texture can be achieved. do not regret!
The fondant cover is divided into three parts: fondant on cake, fondant on cake base, and a thick fondant plate surrounding the sides.
This might sound horrific if you haven’t used a candy before, but this is actually the perfect waffle cake for beginners! The hardest part of covering the cake with fondant is the smoothening of the sides without wrinkles, but guess what? In this cake design, the sides are completely covered with another piece of candy, which means that if you end up creasing on both sides, no one will see it!
My biggest recommendation is to measure, measure, and measure before cutting the waffle plate and making sure it’s the right thickness – as you can see, it’s about 1/4 inch thick. If it is too skinny, its position will be soft and hard. If it is good and thick, it will be strong enough to stay vertically, and will become dry and steady after several hours of exposure to air.
I put some handmade chocolates in a cup of chocolate candy as a cake dessert. I really wanted to make the whole cake edible, so I made my cups out of chocolate instead of using traditional paper candy cups. Are there chocolates in chocolate? Yes please
For dessert, I pull out different candy bars to work! I chose the small shapes to fit well with the chocolate dessert cups and decorated with polished dust, cocoa butter-based paint, and candy-colored swirls.
If you are looking for some inspiration for dessert, consider trying a rosemary raspberry recipe or browse the dessert archive for more great options. You can also fill the cake with truffles purchased in the store, there are many good options to buy!
I like the shape of this cake, but honestly, the most interesting part is actually! We shared this with friends and colleagues, and they were so impressed that the huge chocolate box contained a cake. (Maybe they said to touch my ego, but hey … I accept it!)
There are many interesting things you can do with this recipe, as well as ways to really personalize it and give your personality and fine taste. Hope you try it, be sure to share photos in the comments or in our Facebook group!
Let’s face it. Giving someone a heart-shaped can of chocolate can be a little … predictable. Even clichés. On this Valentine’s Day, take the cake to a new level with a heart shaped chocolate box
FOR THE CAKE:
- 3 oz butter at room temperature
- 1 egg at room temperature
- 2.5 oz brown sugar (1/3 cup packed)
- 1.5 oz unsweetened cocoa powder (1/2 cup)
- 2.33 oz granulated sugar (1/3 cup)
- ¼ tsp salt
- 4 oz all-purpose flour (7/8 cup)
- 1 tsp vanilla extract
- 1 tbsp water or coffee
- 2 oz sour cream (1/4 cup) at room temperature
- 4 fl oz buttermilk (1/2 cup) at room temperature
- ¾ tsp baking soda
FOR THE BUTTERCREAM:
- 4 fl oz pasteurized liquid egg whites (1/2 cup, see Note below)
- 16 oz unsalted butter at room temperature (4 sticks)
- 1 oz freeze-dried strawberries
- 1/4 tsp salt
- 16 oz powdered sugar (4 cups)
- 1 TBSP vanilla extract
- 5 oz fresh strawberries coarsely chopped (about 1 cup)
FOR ASSEMBLY AND DECORATIONS:
- 8 oz chocolate candy melts
- 20 paper candy cups
- Homemade or store-bought truffles
- 1 lb red fondant
TO MAKE THE CAKE:
Line a 9-inch heart-shaped cake pan with parchment, and spray it with nonstick cooking spray. Preheat the oven to 350 F.
Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the egg and vanilla extract and mix them in.
In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt.
With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer.
Bake the cake for about 25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.
The cake can be made several days in advance and kept, well-wrapped and refrigerated or frozen, until ready to use. If you freeze it, make sure it’s partially defrosted before you use it so you can cut it easily.
TO MAKE THE BUTTERCREAM:
Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes.
While you are beating the frosting, put the freeze-dried strawberries in a food processor, and process them for 10-15 seconds, until they are a fine powder.
After 10 minutes, your buttercream should have a wonderfully light and creamy texture. If it still looks broken for some reason, continue to beat until it comes together. Add the strawberry powder and mix well. Your frosting is now ready to use!
If you are not using the frosting right away, it can be stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature COMPLETELY and then beat it for several minutes to smooth it out and restore its texture before using it.
TO MAKE THE CHOCOLATE CUPS:
Separate out the paper candy cups and place them on a baking sheet. If they’re taller than you want your chocolate cups to be, trim the tops to the height you want.
Put the chocolate candy coating in a microwave-safe bowl and microwave in 30-second intervals, stirring after every 30 seconds, until it is melted and smooth.
Place a spoonful melted coating into the bottom of a candy cup. Use a small clean paintbrush to brush the chocolate along the bottom and up the sides of the paper cup. Try to make your coating as even as possible, and hold the cup up to the light to determine whether there are any translucent spots that did not get enough chocolate. If there are, add more chocolate to the spot until it’s covered.
Repeat until all of the paper cups have an even layer of chocolate on the inside. Refrigerate the tray until the chocolate is set, about 15-20 minutes.
Carefully peel the chocolate wrappers off of the outside of the chocolate cups. This is easiest to do when the chocolate is very cold. Set the cups aside until you’re ready to decorate the cake.
Cut out a cake board so that it is the same size as the heart-shaped cake, and place the cake on the board, then on a turntable.
Slice off the domed top so the cake is flat. Slice the cake into two layers, and remove the top layer.
Place a generous cup of strawberry frosting on the bottom cake layer, and spread it out to the edges. Scatter the sliced strawberries on top of the frosting, keeping them about ½-inch from the edge. Press down gently to embed them in the frosting, and spread a thin layer of frosting on top of the berries.
Add the top layer of cake. Spread a thin layer of frosting on the top and sides of the cake to lock in crumbs, then refrigerate until the frosting is firm, about 30-45 minutes.
Spread a thicker layer of frosting on the top and sides of the cake, making it as smooth as possible. Chill the cake again until the frosting is very firm, at least 1 hour. While you wait for the cake to chill, cut out a larger heart from foam board or thick cardboard. Make it at least 1 inch wider than the base of the cake.
Dust your work surface with powdered sugar, and roll about 12 oz of red fondant until it is less than ¼-inch thick. Drape it over the cake, and use your hands or fondant paddles to smooth it against the surface of the cake. Trim off the excess fondant around the base of the cake.
Roll out the fondant into a thin layer (1/8-inch thick). Brush the top of the cardboard heart with a thin layer of corn syrup, and drape the fondant over the heart. Smooth it out, flip the heart over, and trim the excess fondant around the edges, leaving a small margin. Fold the fondant border over the edge of the heart, securing with corn syrup. Brush a thin layer of corn syrup on top of the fondant heart base and center the cake on the base.
Measure around the outside of the cake with a piece of string. Using this length, roll out the remaining fondant into a ¼-inch thick strip at least 1 inch longer than the piece of string, and at least ½-inch taller than the height of the cake. Trim the strip so the top and bottom edges are even, and roll it up into a cylinder.
Brush the sides of the cake with a thin layer of corn syrup. Hold the cylinder of fondant against the edge of the cake and carefully unroll it around the sides of the cake, pressing it firmly so it adheres. Once the fondant is wrapped around the cake, trim off any excess and press the edges together.
If you have a clothes steamer, gently steam the fondant to remove any powdered sugar and make it shiny. This will make the fondant temporarily sticky, so give it some time after steaming before you touch it. If you don’t have a clothes steamer, use a brush to brush away any powdered sugar from the surface.
To finish the cake, place the chocolate candy cups you made on top of the cake. You can affix them with a bit of melted candy coating if you’ll be transporting the cake. Insert homemade or store-bought truffles into each candy cup.
Serve this cake at room temperature for the best taste and texture. Because of the fresh strawberries in the filling, it’s best enjoyed within 2-3 days of assembly. Store leftovers in the refrigerator.
This recipe calls for pasteurized egg whites. It is safe to consume egg whites without cooking them, as long as you make sure that the whites you buy are pasteurized. To save time, I buy them in a carton–look for 100% egg whites, not liquid egg substitute. If you cannot find them in a carton, you can buy pasteurized eggs and separate them yourself.
- Serving Size: 16
- Calories: 448 kcal
- Sugar: 38 gr
- Sodium: 202 mg
- Fat: 28 gr
- Saturated Fat: 18 gr
- Carbohydrates: 46 gr
- Fiber: 1 gr
- Protein: 3 gr
- Cholesterol: 85 mg