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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
- 1 Batch Basic Chocolate Cake cooked in a circle cake tin of your choice Recipe
- 15 rose buds or roses, colour of choice
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.
Slice the tops off the 2 chocolate cakes to level. Sandwich together with Buttercream.
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.
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.
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.
Decorate with roses that have had the stalks wrapped in florist tape.
This is just one of our Insider recipes. Join us today and start cooking!