At first glance, this cake looks like a beautiful Valentine’s Day flower box. Slice into it and you’ve got one of the best chocolate cakes you’ve ever had. In the video, I made a moist, decadent gluten free chocolate cake but also give you the alternative recipe using normal all purpose flour. I used Bob Red Mills All Purpose Gluten Free Flour. The flavor of that particular brand of flour isn’t my favorite, but the coffee syrup truly takes it to an entirely different level and knocks any odd flavors out.
Piping Bags with Russian Flower Nozzles and Leaf Tip
*or make buttercream flowers by hand using classic tips.
1 C Sugar
1 1/2 C Gluten-Free Flour or All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Xanthan Gum (for gluten-free)
1/2 C Cocoa Powder
1 C Water
1/2 C Oil
2 tsp. Vinegar
Coffee Simple Syrup:
8 oz. Brewed Coffee
4 oz. Water
3/4 C Sugar
Cream Cheese Frosting:
1 stick Unsalted Butter
2 oz. Cream Cheese
1 C Powdered Sugar
1/2 C Cocoa Powder
You’ll also need a stiff Vanilla Frosting for piping
Preheat oven to 350 degrees. In a large bowl combine all dry ingredients. Whisk until fully incorporated.
Add the wet ingredients. Continue to whisk until all ingredients are fully combined.
Bake in a 6″ cake pan for about 30 minutes or until springy to the touch. When cooled, level and remove from pan. If needed, torte the cake to make two separate layers.
For the simple syrup: Simmer all ingredients until sugar has fully dissolved. Allow to cool and brush or spray heavily onto the bottom cake layer.
Fill with cream cheese frosting: In a large bowl beat softened cream cheese and butter together for two minutes or until smooth. Gradually add powdered sugar and cocoa powder. Add a pinch of salt and vanilla then continue beating for about four minutes.
After adding a layer of frosting, add the top cake layer and put the stencil on top. Use a sharp knife to cut out the heart shape, then cover with a thin layer of vanilla frosting and refrigerate for 10 minutes. Cover in a thicker layer of frosting and refrigerate.
Measure the height of the cake. Add a 1/2 inch to the number – my cake was 2 3/4 inch. Cut out a long piece of fondant, long enough to wrap around the cake. The width of the fondant should be the height plus the half inch (My measurements were 3 1/4 x 18 inches). Cut the fondant to fit the cake then wrap around, starting from the point of the heart and ending at the point. Trim if needed.
Using the tulip piping tip, fill the piping bag with vanilla frosting and begin to pipe flowers, in no particular placement.
When you’ve piped your desired amount, fill a piping bag with red and white frosting and a different piping tip.The second one is called “puppy dog’. To do this, I laid out a piece of plastic wrap and spread red frosting in the center. Next, spread a thin line of white frosting in the very center and roll the plastic wrap up to make a log. Snip one end of the log and place into the piping bag. Fill the remaining spaces on the cake with flowers.
Lastly, use a leaf piping tip and green frosting to pipe leaves onto the flowers.