Chocolate Flower Garden Cake

Copy Icon
Twitter Icon
Chocolate Flower Garden Cake


Cooking Time

Preparation Time :15 Min

Cook Time : 35 Min

Total Time : 50 Min


Serves : 12
  • FOR SPONGE: All purpose flour 1 cup

  • Coco powder 3 tbsp 1 tsp

  • Sugar 1 cup granulated then powdered

  • Milk 3/4 cup

  • Eggs 2

  • Baking powder 1 tsp

  • Butter/oil 3/4 cup

  • Sprig vanilla extract 1 tsp

  • FOR FILLING AND FROSTING: Whipped cream 250 gram

  • Edible food colours blue, green, yellow, red 2 pinch each

  • Silver balls 2 tbsp

  • Chocolate chips 1/2 cup

  • Piping bags 5-6

  • Nozzles 3, shell, leaf


  • Preheat oven to 180C for 10 minutes.
  • Sieve all purpose flour, coco powder, baking powder 2-3 times and keep aside.
  • Beat the eggs with electric beater until foamy.
  • Now add sugar powder, vanilla and beat again.
  • Add oil/butter, milk and beat again.
  • Now mix dry ingredients into wet and mix with a rubber spatula in cut and fold method.
  • Can use electric beater for 30 seconds.
  • Bake the cake in a round pan until a toothpick comes out clean.
  • Cool the sponge and cut into two slices. Make another sponge with same measurements and cut into two.
  • So now we have 4 roundles.
  • Whip the cream until stiff peaks form.
  • Keep some white cream aside for filling.
  • Divide rest cream in 4 parts...add colours in it.
  • Place some cream on cake board.
  • Put one sponge on it.
  • Cover the top of this sponge with whipped cream. sprinkle some chocolate chips over it.
  • Now place another sponge over it.
  • Repeat the process until all sponges are used.
  • Now cover the whole cake with whipped cream to lock all the crumbs.
  • Place the cake in freezer for 15 minutes.
  • After 15 minutes take it out and cover it again with whipped cream and give a perfect finishing.
  • Make flowers to cover the top.
  • Use leaf nozzle for leafs.
  • Make other designs with shell nozzle.
  • Sprinkle some silver balls over the cake.
  • Your chocolate flower garden cake is ready to consume.