Chocolate Sweetheart Cake with Roses
Looking for that perfect homemade Valentines Day stunning display of deliciousness? Look no further. This is it. Don't fall in love, fall in cake! We loved this cake, which I know we pretty much say about most things, but seriously...it is so good. If you are not a coffee drinker, I do believe you still need the depth of the coffee flavour in this cake, which you absolutely cannot taste. Alternatively, you could use hot brewed Brew Choc, which is a close second in this instance.
Watch the video reel for the best way to make your round cake into a heart, or use a heart shaped tin, which used to be pretty available, but are harder to find these days. Plus a bit tricky to release the cake from. (And we did love the buttercream being used as cement to glue the heart shaped bits on, so much better when you hit a vein of buttercream!)
We wrapped each flower stem with florist tape to protect the flowers and the eaters. This also helped to keep the flowers looking fresh and lovely for a few days.
SO...Happy Valentine's Day my lovelies...can't wait to see you make this one!
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Need
-
Buttercream
- 300 Grams butter cold and cubed BUY
- 420 Grams icing mixture
- 70 Grams cocoa powder BUY
- 70 Grams cream BUY
- Pinches pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
-
The Cake
- 1 Batch Basic Chocolate Cake cooked in a circle cake tin of your choice Recipe
- 15 rose buds or roses, colour of choice
Do
- 1
To make the Buttercream place butter in the Thermomix bowl and chop 30 sec/speed 6. Insert Butterfly and whip 2 min/speed 3. Remove Butterfly and add remaining ingredients 20 sec/speed 6. Insert Butterfly and continue whipping for 1 min/speed 3. Scrape and repeat.
- 2
Slice the tops off the 2 chocolate cakes to level. Sandwich together with Buttercream.
- 3
Roughly frost cake all over and smooth edges. This is called the crumb coat. Refrigerate for at least 1 hour or longer. Overnight is great, or even freezing at this stage will work well.
- 4
Bring the cake out of the fridge or freezer well in advance of finishing it off. Cut cake as per video to make a heart shape. Press and mould into position using the buttercream as cement.
- 5
Add remaining buttercream and smooth all over the cake with a palate knife or similar, you can be quite rustic at this point as it does look lovely regardless.
- 6
Decorate with roses that have had the stalks wrapped in florist tape.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
