Homemade Chocolate Leaves Cake

Easy Homemade Chocolate Leaves on Top of Cake

5 from 4 ratings

Homemade Chocolate Leaves Cake

Use this cake decorating tutorial to learn how to make chocolate leaves with melted chocolate and edible mint leaves. Easy way to decorate Fall cakes.

Prep Time10

Cook Time40

Decorating time30

Total Time1 20

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 837kcal

Author: Abeer Rizvi

Ingredients

2 Chocolate cakes Round, Dimensions: 8x2 each
3 cups Chocolate cream cheese frosting
2 cups Marshmallow fondant Brown
1 tablespoon Shortening
30-40 Mint leaves
⅓ cup Dark chocolate Melted
⅓ cup Milk chocolate Melted

Instructions

Bake cakes and allow them to cool completely.
While the cakes are baking and cooling, prepare the frosting.
Place one cake on a serving dish.
Spread icing on top.
Place the other cake on top of the icing.
Ice the entire cake smoothly.
Roll out brown fondant and spread it over the iced cake and use a pizza cutter to cut out excess fondant around the base.
Rub a very thin layer of shortening on your leaves. For mint leaves, coat the heavily veined and textured side.
Use a paintbrush to paint some leaves with dark chocolate and some leaves with milk chocolate.
Tip: Make sure you have a thick coating of chocolate to ensure the leaves don't break when you peel them.
Place these chocolate covered leaves on a cookie tray, lined with wax paper and chill in freezer for 5 minutes or until the chocolate firms up.
Remove from freezer and gently peel the leaf away from the chocolate.
Spread a thin layer of icing on top of the cake.
Stick the chocolate leaves in an alternating dark and light pattern in a flower formation.
Place a little red candy in the center.
Spread some shredded chocolate around the base of the cake. Enjoy.

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition