Romantic “Chocolate Box” Chocolate Cakes: These Little “Chocolate Box” Chocolate Cakes make great use of any leftover chocolates (can there ever be any leftover chocolates!) from Christmas, Easter, birthdays and anniversaries etc. They remind me of the chocolate fancies that my mum used to make, and are the perfect gift for your Valentine, or for someones birthday.
Perfect for a Valentine’s Day Tea Party
It’s a happy coincidence that Valentine’s Day arrives in the middle of one the coldest and drear months. I’ve tried to embrace February, but it’s usually bitterly cold, wet, dark and grey all day, so a little frivolity and festivity is something to look forward to as winter hopefully begins to release its vice-like grip. So, it’s time to dump the diet, and that’s why I am sharing a recipe for these little Romantic “Chocolate Box” Chocolate Cakes today.
I always think that girls get the best of Valentine’s Day……with bunches of roses, boxes of chocolates and lace-edged cards, and maybe a “jewel” if they’re lucky, so why not devise a recipe for the boys this year I thought. Now these little Romantic “Chocolate Box” Chocolate Cakes are suitable for both sexes, of course, but I do think that it would be a nice baking project for someone to make these for their male “other half”.
They are small, there’s no denying it, but they are also big enough to satisfy any “rufty-tufty” chocoholic’s fantasy, aka the man in your life. They are sinfully rich and more than a couple of bites, and therefore perfect, in my humble opinion, for most “blokes” on the appointed romantic day. Plus, they’d make a lovely romantic addition to the office lunch box too, or how about throwing an intimate afternoon tea for two?
You can make the cakes ahead of time, and even freeze them if you like, and then just spread them with acres of indulgent chocolate buttercream and decorate them on the day. If like me you were careful with your Christmas chocolates, you may still have a few choccies left to decorate the top, if not, then just buy a small box for the final flourish, which is where the cakes get their name from.
I made a dozen of these a week ago, and within two hours my husband and two of his “mates” had polished off six or seven of them……it was then that I realised that these were indeed the perfect Valentine’s Day treat for most chaps with a penchant for chocolate. The recipe is an adapted Be-Ro recipe, and is fail-safe for larger cakes as well. The recipe is shared below in a printable printable card, along with some more chocolate recipes that may hit the spot this Valentine’s Day. Karen
How to Make these Romantic “Chocolate Box” Chocolate Cakes:
Spoon the prepared chocolate cake mixture in to the prepared tins and bake for about 22 to 25 minutes until well risen.
Allow them to cool before cutting the cakes in half.
Sandwich them with buttercream in the middle and spreading some buttercream on top; decorate each cake with a chocolate from a box of chocolates.
GET THE RECIPE
- 225g SR Flour
- 225g caster sugar
- ½ teaspoon salt
- 40g cocoa powder
- 115g butter
- 3 eggs
- 150mls whole (full fat) milk
- 1 teaspoon vanilla extract
- 75g butter, softened
- 3 tablespoons cocoa powder
- 200g icing sugar
- 3 tablespoons mill mixed with 1 teaspoon of vanilla extract
- 12 x chocolates of your choice
1. To make the cakes: Heat oven to 180ºC/350ºF/Gas Mark 4. Grease 12
x muffin or individual Victoria sandwich tins.
2. Mix the flour, sugar, salt and cocoa together.
3. Rub the butter into the flour mixture. Beat the eggs with the milk.
4. Stir in the egg mixture with the vanilla extract into the dry ingredients and beat well.
5. Spoon the mixture in to the prepared tins and bake for about 22 to 25 minutes until well risen.
6. Allow them to cool before cutting the cakes in half, sandwiching them with buttercream in the middle and spreading some buttercream on top; decorate each cake with a chocolate from a box of chocolates.
7. To make the buttercream: Ass the softened butter to the cocoa and then
stir in the icing sugar, milk and vanilla extract.
8. Beat until smooth and thick. Use the sandwich and decorate cakes.
You can make the cakes ahead of time, and even freeze them, before defrosting, adding the buttercream and decorating them.
Nutrition InformationYield 12 cakes Serving Size 1
Amount Per Serving Calories 403Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 83mgSodium 220mgCarbohydrates 57gFiber 2gSugar 39gProtein 6g
MORE Chocolate Recipes:
Swedish Chocolate Fudge Flower Cake – this is not a true Kladdkaka, as it’s not as gooey as the original cake, but it’s still a soft, rich & fudgy cake with lots of chocolate, and looks as pretty as a picture.
Delectable little Chocolate Peanut Butter Muffins made with a classic milk chocolate cake mixture, with a surprise filling and peanut butter frosting; these chocolate muffins have a cheeky little Oreo Peanut Butter Flavour cookie in the middle of the muffins with another cookie perched on top for an extra treat.
This No Bake Creme Egg & Malteser Chocolate Tiffin Bundt Cake recipe is easy to make, looks fabulous, tastes divine and even the children can make it with adult supervision. Use any biscuits that suit, I used amaretti biscuits for an almond twist, but digestive biscuits work well too.
These luxury chocolate brownies have a hint of sea salt in them as well as crunchy walnuts, and they are simplicity itself to make. If you are not a fan of salted chocolate, use normal chocolate instead. Other nuts can be used, such as almonds, pecans and hazelnuts.
A towering chocolate mansion filled with chocolate cream cheese, topped with more of the same and then decorated with a white chocolate drizzle, mini chocolate buttons before being adorned with some Cadbury’s creme eggs…..and it’s mega!
These little chocolate mint mousses are delightfully decadent and rich, but also light and fluffy and are very easy to make with just one box of After Eight mints and some whipping cream. The crème de menthe liqueur adds an extra minty kick, but if serving these to children, you can omit this if you like. Perfect for ending any special meal at times such as Christmas, Easter, Valentine’s Day, Thanksgiving, Birthdays and Anniversaries.
The original recipe calls for NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and chocolate wafer cookies – I used 75% cocoa solids chocolate in place of the semi-sweet chocolate morsels, and double chocolate chip cookies in place of the chocolate wafer cookies. I also added a VERY British ingredient to the minty filling, a Kendal Mint Cake! It added a really fresh minty taste, as well as making the filling a little firmer.