I love a mug of hot chocolate. I find it very comforting and perfect for the cold winter months to warm me up. Even better than a regular hot chocolate is what I call a deluxe version, you know the ones topped with cream and marshmallows – mmmmmm!!! There is nothing I enjoy more than visiting a coffee shop, or cafe, and treating myself to one of those!
When Gü , the makers of decadent desserts, contacted me asking if I would like to sample their new range of ready made hot chocolates , well…..how could I say no?However, rather than just ask me to review their drinks, I was set a challenge of devising an edible cup with which to drink my hot chocolate from. I accepted thinking this would be an easy challenge buuuuuuut oh my it proved to be otherwise!
I attempted to make a cup out of an orange – I hollowed out the inside so I was just left with an empty orange bowl and I tried ot make a handle with some of the peel from the lid, but it would not stick on! Anyway, this did not work. I also tried to make a cup out of a cheesecake base, ie, some melted butter and crushed biscuits. However, when I cored out the middle to make a well with which to hold the hot chocolate, the cups crumbled!!!
So I went back to the edible cup drawing board, and decided that the best edible cup to make was a cake made to look like a cake, and use the hot chocolate in the cake batter!!! This was still not that easy, as my decorating skills with ready to roll fondant icing is not very professional looking!!! Still, it tasted good as does the Gü hot chocolate, so here is my take on a Hot Chocolate Cup-Cake
- 175g self raising flour
- 200g caster sugar
- 200g butter
- 50g cocoa powder
- 3 eggs
- 150ml Gü salted caramel flavoured hot chocolate
- 1 tub of Betty Crocker chocolate buttercream
- 1 kg pack of white ready to roll fondant icing
- 250g chocolate flavoured ready to roll fondant icing
- icing sugar for dusting
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line 2 x 8 inch sponge tins
- Cream together the butter and sugar for a few minutes until soft and pale in colour
- Add the eggs and a spoonful of the flour and beat for another few minutes
- Fold in the remaining flour and the cocoa powder
- Stir in the hot chocolate
- Pour the batter into the two sponge tins
- Cook in the oven for 22-25 minutes
- Leave to cool
- Once cooled, sandwich together with some of the buttercream
- Cover the outside of the cake too with the rest of the buttercream
- cover your workbench with some icing sugar and roll out the white icing to a large square-ish size
- Cover the cake with the icing and then carefully turn it upside down, so that the top ot the cake is on show again.
- Carefully smooth the icing
- Make a handle using some leftover icing and stick to the cup-cake using a little water
- Roll out the brown icing and I cut around a side plate to make a circle
- Top the sponge with this to make your topper (see the photo)
I appreciate that my cake does not look amazing, but it tasted really good and it was gooey and chocolately like a fudge cake, but with a subtle saltyness which comes through from the hot chocolate.
Gü hot chocolates are available to buy from the milk sections in supermarkets and are very indulgent and the salted caramel flavoured one is AMAZING!!!! You just heat the drink up on the stove or in the microwave, and then it is ready to enjoy!! Deeelicious!
I was asked to take part in this challenge and review the Gü hot chocolates and compensated for the ingredients I used.
findiagroup
Thanks for sharing!
ZainabJagotAhmed
looks rich and delish! x
Emma (@emvanstone)
Wow Jenny, that looks AMAZING!!!!
Jenny Paulin
oh thank you Emma – seriously because i thought it looked a bit like a pinterest fail lol!!! xx
Louise Perry Fairweather
Love it! And oh my I am going to have to try the salted caramel one
Fiver Feeds
Wow, can’t believe how great it looks! Nice work Jenny!