Edible Chocolate Box Cakes

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If you think these Edible Chocolate Box Cakes are out of your league~ Think Again!

This is one beginner cake decorating project that will have everyone think you took a master decorators class!

All you need is some store bought chocolate and three simple recipes!

I decided to fill my chocolate flower boxes with vanilla cake, mixed berry compote and lemon custard!

But you can make any combinations of flavors that you love the most!

Of course the decor for these cutest little chocolate cake boxes are what really makes them perfect!

I made the carrots out of vegan marshmallows and used edible flowers and parsley for the greenery!




At first I thought lemon custard would be slightly weird with a predominately chocolate dessert!

But there really isn’t any chocolate being eaten with the actual dessert itself since the chocolate box is used more as a vessel to carry the cake and fillings

I ate my lemon-fruit-custard cake first and then saved my chocolate box to munch on later!

Notes for Success:

If you are using fresh flowers for the decor be sure they are edible culinary grade and not sprayed with pesticides.

Research the types of flowers that are edible so you are not serving up toxic plants!

Lucky for me Moser Roth chocolate rectangles are found at Aldi, it is vegan and so delicious! *not sponsored

You must temper a small amount of chocolate for the “glue” to stick your chocolate boxes together

I have a full length video tutorial for How to Temper Chocolate

Otherwise King David brand is my go-to for non tempering chocolate in a pinch! *not sponsored

If lemon custard is not your “thang” I would recommend any of the following fillings:
Just be sure not to pour hot fillings into the chocolate box cakes or you will melt your beautiful work!

Vanilla Custard

Chocolate Mousse

Pumpkin Mousse

Yield: serves 4

Edible Chocolate Box Cakes

You can use whatever brand chocolate rectangles or squares you can get, and you will need enough to make 4 boxes with 4 sides to each box= 16 squares of chocolate

Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 hour 15 minutes


2 Packages of Moser Roth 85% Chocolate

1- 8″ Layer Yellow Cake (½ recipe)

For the Lemon Custard:

Plant Milk 1 cup (240ml)

Water ¾ cup (177ml)

Lemon Juice ½ cup (118ml)

Granulated Sugar ¾ cup (150g)

Cornstarch 4 Tablespoons (36g)

Lemon Zest 2 teaspoons

For the Mixed Berry Compote:

6 ounces (170g) Mixed Berries * I use frozen

¼ cup cranberries *optional

2-4 tablespoons Sugar *optional

Crushed Chocolate Cookies for garnish as needed (1 cup)

Crushed Matcha cake


Assemble the chocolate flower boxes with tempered chocolate as “glue” as shown on the video tutorial.Prepare the yellow cake recipe as per the instructions on that recipe post OR your favorite cake recipe, but you will only need 1-8″ layerOnce it is baked and cooled trim it to fit into the bottom of each of your chocolate boxes, it should only be about 1/2″ thick or less!Prepare the lemon custard by whisking the sugar with the cornstarch in a small bowl, then add it to a medium sauce pot along with the water, lemon zest & juice and plant milkBring it up to a rolling boil whisking constantly to prevent scorching on the bottomOnce it boils fully pour into a heatproof container and reserve in the refrigerator to set and cool for laterMake the berry compote by combining your favorite berries * cranberries optional but the BEST thickener!In a medium sauce pot over medium to high heat add the sugar *optional ingredientIf you are using fresh berries you will most likely have to add about 2-4 Tbs of water to help the cooking processBring to a boil stirring constantly and then reduce the heat to simmer until the berries are breaking down and the sauce is starting to thicken, it will thicken more in the refrigeratorAssemble the cakes inside the flower boxes as shown in the video tutorial using your choice of decor and the crushed cookies and/or cake crumbs to represent dirt & grassBe sure to watch the video for how to make marshmallow fondant decor dough!


Chocolate flower boxes with no filling can be stored at room temperature in a cool dry place for up to 3 months!
Once the fillings are inside you will have to refrigerate them and they will stay fresh for up to 4 days



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