Heart Shaped Box of Chocolates Cake
A chocolate cake made to look like a box of chocolates, with Matchmakers decorations and a Ready to Roll Fondant Icing covering.
Recipe by Chris Soonglin
Uploaded by Chris
Time to make
- 200 g light brown sugar
- 200 ml sunflower oil
- 110 g dark chocolate - melted in 3 tablespoons of water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 200 g self-raising flour
- 15 g cocoa powder
- 2 boxes of Matchmakers
- 250 g Renshaw Ruby Red Ready to Roll Icing
- Selection of chocolates
Use heart shaped pans for your cake, or if using other shaped pans, prepare a heart template to shape your baked sponge with. Line the base and grease the sides of your tins.
Preheat oven to 180°C/350°F/gas mark 4.
Whisk the sunflower oil, vanilla extract and light brown sugar together until light and fluffy.
Whisk in the eggs one at a time.
Whisk in the melted chocolate.
Sift in the self-raising flour, salt and cocoa. Fold in until well combined.
Spoon the mixture equally into both tins.
Bake for 25 to 30 minutes until risen and firm to the touch.
Leave cakes in their tins on a wire rack for 10 minutes. Turn out on the wire rack and leave to cool completely.
If you haven't used heart shaped tins, place a heart shaped template on to of each cooled sponge and carefully cut around the edge. It isn't necessary to have a heart shape, a square or round cake would also work as a box of chocolates.
Mix your chocolate frosting in the pot. Spoon some frosting onto the bottom layer of sponge and spread evenly over the top. Don't add too much frosting that will come out of the sides of the cake.
Place the top layer of sponge onto the bottom. Coat the top and sides of the cake with a layer of chocolate frosting. Clean down your utensils and work surface.
Knead your ruby red fondant icing until pliable and there are no cracks in the surface. Lightly dust your surface and rolling pin with icing sugar. Don't add icing sugar to the top/rolling out surface of your icing.
Roll forwards and back across the top of your icing, rotating often. Roll your icing wider than the top of your cake, as you'll need enough to create a ruffled effect.
Roll half your icing back over your rolling pin, and use this to lift it over the cake. Place over the top of the cake, then gently move and shape the icing into smooth bumps so that it looks like the lining of a box of chocolates. If you get any cracks in the icing, gently smooth over these with your finger.
Trim any excess icing from the sides of the cake.
Start placing your Matchmakers together around the edges of the cake. Add a little extra chocolate frosting if needed to help them stick.
Wrap a ribbon around the middle of the Matchmakers to keep them in place and also add to the decoration. If not using ribbon, chill your cake so that the Matchmakers stay in place.
Place your selection of chocolates on top of the cake. Use a small amount of leftover frosting to stick these in place.
If this cake is too chocolatey for you, you could try a vanilla sponge, a cream and jam filling, or add mint or orange flavour depending on your chosen flavour of Matchmakers.