My good friend Sharon adores dark chocolate so for her birthday I decided to treat her to a chocolate overdose. However knowing that she only likes to eat a bit at a time I figured that the best bet would be to make something which could possibly be deconstructed and saved for whenever the chocolate bug hit.
To begin this chocolate box cake I headed out to buy some chocolates in order to make and fill the box. I opted to go with a mixed box of Ferraro Roche for the contents. I then bought four bars of good quality dark chocolate. I wanted them to be kind of thin and smooth like box sides rather than having chunky pieces so I used the Lindt ones. I also bought a reel of ribbon for decoration.
With everything assembled I first made a chocolate fudge cake in an 8inch square pan. You can probably buy a 7inch square pan but alas I don't have one. Once cool therefore I trimmed it slightly as complete with icing the cake needs to be 7 1/2 inches long so that the chocolate bar sides fit squarely without gaps.
For the icing I made a chocolate ganache by melting some Ghiradelli's chocolate pieces with a little heavy cream. Once this was cooled it was easy to use a spatula to smooth it all over the cake. I then pressed the chocolate bars on to the sides and tied a ribbon around both for decorative purposes and also to ensure that the bars couldn't possibly fall off at an inopportune moment.
Finally I laid out the chocolates on top and voila. My friend was thrilled. Best of all she got to enjoy the chocolate from her cake for a couple of weeks.
by Lori F.
(Peterborough, Cambridgeshire, England)
Homemade Chocolate Box Cake
This chocolate box cake is actually quite easy to make and looks impressive. At first glance, it looks like a box of chocolates but it's actually a cake.
I started by making 2 circular chocolate fudge cakes, I coated them both in chocolate frosting and layered them.
Then I coloured some icing purple and rolled it out into a strip, long enough to fit around the cake and wide enough so that it would leave a little lip over the top. The tricky part is rolling up this ribbon of icing and then unrolling it around the cake without splitting it.
I rolled out another disc of purple icing and covered a thick cakeboard with it to be the lid. Using a heart shaped cookie cutter I pressed the heart shapes into the side of the cake and the lid. I then tied a bow into some ribbon and stuck this on top using a dab of icing.
I covered the top of the cake with my chocolates of choice, Just Brazils, leaving one sat on top of two others to help support the lid slightly upwards.