Heart Box of Chocolate Coffee Cake

Heart Box of Chocolates Coffee CakeA hearty, chocolatey treat perfect for valentine’s day.

I have very little experience with fondant and I do seem to find difficult ones to work with. This time I had sugar paste from one of the local Israeli brands and despite the fact that I used plenty of icing sugar, it was sticking in my counter and coloured my hands while working with it. Nevertheless this cake project was worth the hassle.

The lightly coffee flavoured chocolate cakes are covered from bottom to top and crumb coated in beautiful coffee flavoured buttercream frosting that you can taste in every bite.

The chocolate candies are literally the cream of the crop here, actually had to make some more of those because some mysteriously disappeared before I had the chance to take pictures. 🙂

Heart Box of Chocolates Coffee Cake

Heart Box of Chocolates Coffee Cake

Heart Box of Chocolate Coffee Cake
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Milk chocolate & coffee cake covered in coffee buttercream frosting and fondant, topped with milk chocolate, white chocolate and dulcey chocolate candies.
Servings Prep Time
6people 2hours
Cook Time
25minutes
Servings Prep Time
6people 2hours
Cook Time
25minutes
Heart Box of Chocolate Coffee Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Milk chocolate & coffee cake covered in coffee buttercream frosting and fondant, topped with milk chocolate, white chocolate and dulcey chocolate candies.
Servings Prep Time
6people 2hours
Cook Time
25minutes
Servings Prep Time
6people 2hours
Cook Time
25minutes
Ingredients
  • 2x 12*2.5 cm heart shaped cakes
  • 50 gram milk chocolate
  • 50 mililiters strong filter coffee
  • 70 grams sugar
  • 2 eggs seperated
  • 80 grams plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • Coffee Buttercream Frosting
  • 60 grams unslated butter
  • 100 grams powdered sugar
  • 1 tablespoon strong filter coffee
  • Chocolate Candies
  • 30 grams milk chocolate
  • 30 grams white chocolate
  • 30 grams dulcey blond chocolate
  • 2 teaspoons Fazer Marianne Crush
  • 2 teaspoons Fazer Wiener Nougat Crush
  • 2 teaspoons Gold Sugar Sprinkles
  • Fondant cover & decorations
  • 300 grams red fondant
  • 50 grams black fondant
  • 30 grams white chocolate melted
Servings: people
Units:
Instructions
Chocolate Candies
  1. Melt milk chocolate and mix with crushed peppermint candies.
  2. Melt white chocolate and mix with gold sugar sprinkles, leaving a few a side to sprinkle in bottom of chocolate mould.
  3. Melt dulcey chocolate and mix with crushed wiener nougat candies.
  4. Spoon the chocolate mixtures in chocolate mould and refrigerate for 2 hours before removing from the mould.
Chocolate Coffee Cakes
  1. Preheat oven to 175°C and prepare two heart shaped silicone cake tins, or one if baking in turns.
  2. Add chocolate cubes in hot coffee and stir until combined.
  3. Place butter and sugar in a mixing bowl and beat on medium high speed for few minutes, then add yolks and the coffee & chocolate mixture and continue beating.
  4. In a separate bowl combine flour, baking powder and baking soda.
  5. Add dry ingredients and vanilla to the butter mixture and continue beating until incorporated.
  6. Whisk egg whites in a clean bowl, keep whisking until soft peaks form.
  7. Combine the mixtures by gently folding the foamed egg whites in and pour to the cake tins.
  8. Bake in preheated oven for 25 minutes, until a toothpick inserted in middle comes out clean.
  9. Let the cakes cool down on a wire rack.
Frosting & assembling
  1. Place butter, 1/3 of powdered sugar and coffee in a mixing bowl and beat for few minutes, until fully incorporated.
  2. Add the remaining powdered sugar and mix until smooth.
  3. Crumb coat the cakes and refrigerate while preparing fondant.
  4. Roll out the black fondant and place cake top facing down, then cut around the edges.
  5. Then roll out about half of the red fondant and cover remaining cake till the edges, turn it around on a plate and fold the black fondant inside the red.
  6. Roll out remaining red fondant and cover the second heart cake all around.
  7. Place chocolate candies on top of the black fondant, lined next to each other like in an assorted box of chocolates.
  8. From the remaining red fondant make a bow and place it on top of the red cake, write your message on top using white chocolate, you can also use white chocolate in decorating the edges of the box.

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