Happy Mother’s Day!!!
Whoop!! Whoop!! My one day off in the year and i must say i have had a fantastic day. In celebration of motherhood i decided to bake an indulgent cake. This cake is not only for me to indulge in. It is also for the wonderful ladies in my life that are very dear to me and have been a blessing to my life and that of my children. I love these ladies so much.
It is spring and the flowers are blossoming. That is where my inspiration for this flower pot cake came from. A chocolate shell for the flower pot, the chocolate cake and frosting as the soil and edible petunia flowers.
I barely adapted a chocolate recipe that i found on Lick The Bowl Good. This cake is insanely rich, moist and decadent. In short it’s a death by chocolate cake.
On Friday i made the sugarpaste petunia flowers. I coloured some sugarpaste with gel paste colour in yellow and purple.
Next was the chocolate shell, made using melted chocolate candy melts.
Then the dried petunia flowers went on top. My totally edible flower pot is done.
Mothers Day Flower Pot Cake
Prep Tine: 20 minutes
Cook Time: 60 minutes
Chocolate Chip Cake
50g (1/2 cup) cocoa powder
112g (4oz) chopped semi sweet chocolate
120ml (1/2 cup) boiling water
135g (1 cup + 2 tbsp) plain flour
3/4 tsp bicarbonate of soda
1/2 tsp salt
150g (10 tbsp) butter, at room temp
225g (11/4 cup) brown sugar (firmly packed)
2 tsp vanilla essence
3/4 cup yoghurt, room temp
3/4 milk chocolate chips
Chocolate Ganache Buttercream
230g (8oz) milk chocolate
120ml (1/2 cup) whipping cream
120g (1/2 cup) unsalted butter, at room temp
325g (33/4 cups) icing sugar
340g (12oz) dark cocoa candy melts
Lightly grease giant silicone cupcake mould
- Preheat the oven to 160 degrees C
- In a bowl whisk together cocoa powder, chopped chocolate and boiling water till mixture is smooth and blended. Set aside.
- Sift together flour, soda and salt into a bowl.
- In the bowl of stand mixer beat butter and brown sugar until light and fluffy about 5 minutes , scrapping down the bowl occasionally.
- Add eggs in one at a time mixing well after each addition. Beat in vanilla.
- With mixer on low speed, add flour mixture and yoghurt starting and ending with flour mixture in three additions, mixing well until well combined
- Place chopped chocolate and cream in a microwaveable bowl and microwave at 30 second bursts stirring in between until chocolate has melted. Let chocolate mixture cool to room temperature
- In the bowl of mixer beat butter until light.
- With mixer on low add sifter icing sugar and beat (mixture will look lumpy)
- Slowly add cooled chocolate mixture and beat until fluffy.
- Melt a quarter bag of candy melts a per instruction on package
- Pour melted candy melts into silicone mould and spread around until all sides are evenly coated( I use my hand). Make sure you get the candy melts into all the grooves..
- Refrigerate for at least half an hour to set.
- Melt the rest of candy melts and apply the remaining melted candy melts using a rubber spatula, pushing firmly to make sure there are no air bubbles.
- Refigirate again for 1 hour to set.
- Trim the sides of the giant cupcake so it does not have any grooves.
- Slice cake and fill with buttercream and crumbcoat the whole cake.
- Refrigerate for 30 minutes for icing to harden.
- After an hour of the chocolate shell being in the fridge, take out and unmould the chocolate shell
- Remove the frosted cake from the fridge and gently drop the iced cake into the chocolate shell.
- Decorate top of cake with edible sugarpaste flowers or piped flowers
Lindsey @ American Heritage Cooking says
What a beautiful cake! The flowers are just perfection!
Chichi Dodoo says
Aww thank you Lindsey xx
Helen @ Scrummy Lane says
Hello, Chichi! What a stunning cake! You are so talented! I’m pinning this for next year, although I’m not sure I could do even half as good a job as you!
Chichi Dodoo says
Hello Helen, thank you so much for your lovely comment and the pin.