Introduction: Flower Pot Cake
It's Mother's Day!
Can't decide on flowers or candy? Why not giving her both?
I usually buy my mom a big flower bouquet, but it isn’t very original. Besides, everybody knows she loves flowers so that’s what she always gets. I wanted to be original this year.
I decided that instead of bringing a flower bouquet this year I'd make her an edible flower pot.
I used one of her favorite flowers, pansy, which of course is an edible flower. It doesn’t have a strong taste, just a sweet aftertaste.
As a bonus I used this chocolate cake recipe, which is THE best chocolate cake E-V-E-R! This plant is chocolaty, yummy and impressive.
And of course, You can make it to any other occasion.
Step 1: Gather Your Ingredients:
chocolate flower pot:
300g white chocolate
50g dark chocolate
Optional- Chocolate food coloring
Chocolate cake:
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 Tsp baking powder
1.5 Tsp baking soda
1 Tsp salt
1 cup milk
1/2 cup canola oil
2 large eggs
2 Tsp vanilla extract
1 cup boiling water
Whipped cream:
400ml Heavy cream
decoration:
Edible flowers
Equipment:
Small bowl
Disposable coffee cups (different sizes)
Step 2: Melt the Chocolate
Place chocolate in a small bowl and melt in the microwave (be careful not to burn the chocolate). I suggest doing 10-20 seconds pulses.
After completely melted use a teaspoon to stir and make sure there are no chunks left.
At this stage You can add food coloring to the melted chocolate to receive a different color.
Step 3: Prepare the Containers
This step is for those of you who want to use bigger containers:
make 4 cuts around the container, then use duct tape to reconnect what you cut. (see picture above). The goal is to make it easier to unmold the chocolate from the containers.
Step 4: Make the Chocolate Pots
pour the melted chocolate into the disposable cups/ prepared containers
and spread evenly. Place in the freezer and let freeze completely before taking out.
Step 5: Prepare the Pans
Preheat oven to 175 deg Celsius.
Prepare the pans- butter and lightly flour 2 22 cm (9 inch) round pans.
Step 6: Add Dry Ingredients
In the mixer bowl add flour, sugar, cocoa, baking powder, baking soda and salt. Whisk through until combined well.
Step 7: Add Wet Ingredients
Add milk, oil, eggs and vanilla to the dry ingredients mixture and mix together on a medium speed. Mix until well combined then reduce speed and add the boiling water.
Mix until the batter is consistent and liquidy.
Step 8: Bake
Divide evenly and Pour cake batter into 2 prepared pans.
bake for about 30 minutes, until a toothpick comes out clean.
Let cool completely before removing from the pan.
Step 9: Whipped Cream
After the cake is completely cooled, add heavy cream to the mixer and whisk until becomes stable.
I didn’t add any sugar since the cake is already sweet enough for my liking.
Transfer whipped cream to a piping bag.
Step 10: Chocolate Cups
Take the chocolate cups out of the freezer and carefully remove them from the disposable cups.
If you used a larger plastic container, first take the tape off then carefully remove the chocolate cup.
Step 11: Cut the Cake
Use some extra disposable cups/ containers to cut out suitable shapes out of the cake.
These pieces will be the layers inside our pots.
crumble the leftover cake so it looks like dirt.
Step 12: Assemble
Take a chocolate cup, place one layer of cake in it then pipe a layer of whipped cream and place another layer of cake and again with the cream.
Then cover the cream on top with the "dirt" you made, so it looks like a plant pot.
Organize the edible flowers on top in any way you like.
Step 13: Eat
You can wrap the flower pot with cellophane and ribbon if you want to gift it.
**warning: this cake is extremely delicious, and you might not be able to stop eating it.
Step 14: Video
Participated in the
Flowers Challenge
