How to Make Chocolate Castles

Written by brittney horwitz
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How to Make Chocolate Castles
Build a chocolate castle that will delight the eyes and the taste buds. (chocolate image by Horticulture from Fotolia.com)

For a truly impressive-looking dessert, you can't go wrong with a chocolate castle. Chocolate castles can be as simple as pouring some chocolate into a castle-shaped mould or as intricate as a three-tiered chocolate cake. Start with the easier project so that you will have the peace of mind of knowing you have a backup dessert; make the more complex cake when you have more experience.

Skill level:
Moderate

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Things you need

  • Good quality chocolate, such as confectionery coating
  • Two 9-by-13-inch pans
  • Double boiler
  • Spatula
  • Ladle
  • Plastic-squeeze bottle
  • Castle mould
  • Freezer
  • 2 chocolate cake mixes
  • Eggs
  • Oil
  • Water
  • Chocolate-covered cones
  • Chocolate frosting

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Instructions

  1. 1

    Melt the confectionery coating by placing chocolate in a double boiler with the flame turned to "Low."

  2. 2

    Shut off the flame just before the chocolate finishes melting, and stir to melt it completely.

  3. 3

    Ladle chocolate into the squeeze bottle and squeeze it to fill the moulds.

  4. 4

    Place moulds in a freezer for 10 minutes or until the chocolate has solidified.

  5. 5

    Press gently on the back of the mould to pop out the chocolate castles.

  1. 1

    Mix two cake batters according to the directions on the box. Add eggs, oil and water as directed.

  2. 2

    Pour cake batter into two separate 9-by-13-inch pans.

  3. 3

    Bake as directed on the box.

  4. 4

    Allow the cakes to cool, and gently remove them from the pans.

  5. 5

    Place one cake on a flat surface, such as a piece of cardboard.

  6. 6

    Frost the cake completely with chocolate frosting.

  7. 7

    Place the second cake on top of the first and frost it completely.

  8. 8

    Set chocolate-covered cones upside down on the cakes to look like a castle.

  9. 9

    Add details, such as a moat made of frosting, glitter sprinkles or frosting windows.

Tips and warnings

  • Confectionery coating is very delicate and its consistency can be ruined by getting it wet, so make sure your pot and mould are completely dry before pouring in the chocolate. Handle the chocolate as infrequently and as quickly as possible, so that it doesn't melt.

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