Chocolate Divine Cakes

Tiffany Hill

Servings

12 Cake Slices

Category

Dessert

Bakers, these are rich chocolate cake slices covered in a silky ganache sauce and finished with a decadent chocolate drizzle. They’re easy to make, delicious, and look absolutely gorgeous.

Here’s what you’ll need:

 

Suggested Selling Price: $5-$7 per slice. Please see my pricing formula here.

 

Note: If you need specific products I used for a current social media video, please go to this link.

Chocolate Divine Cakes

Ingredients

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    • 2 boxes chocolate cake mix (brand does not matter even if oz. vary). My favorite is here.

    • 2 cups all purpose flour
    • 2 cups granulated sugar
    • 4 TBSP vegetable oil

    • 6 whole eggs

    • 2 2/3 cups water
    • 1 cup cocoa powder
    • 16 oz. sour cream
    • 1 tsp vanilla extract

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    • 1 cup, high quality, semi-sweet chocolate chips

    • 1 cup heavy cream

    • 1 tbsp unsalted butter

    • 1–2 tsp light corn syrup

    • Note: Corn syrup helps create an extra glossy, smooth ganache, but may be omitted. For a rich, soft texture, add 1–2 tablespoons of additional butter instead.

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    • Sliced Strawberries

    • Halved Ferrero Rocher Candies

    • Mini Chocolate Chips

    • Sliced Almonds

    • Sea Salt

    Directions

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      1. Pre-heat oven to 350 degrees

      2. If using my silicone baking pans, greasing is not necessary. If using metal pans, line them with parchment paper.

      3. Place all ingredients in mixing bowl and mix on medium speed until incorporated. Note: yes, you really just dump it all in…semi-scratch cakes are super easy and not finicky at all.

      4. Divide evenly between the four pans and bake 25-30 minutes or until toothpick inserted in the middle comes out clean.

      5. Cool completely.

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      1. Heat the heavy cream until just steaming (not boiling). If using the microwave, heat in short intervals, stirring between each, until hot and steaming.

      2. Pour over chocolate and let sit for 2–3 minutes.

      3. Stir slowly until fully smooth.

      4. Add butter and corn syrup, stir until glossy and silky.

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      1. Once your cakes are baked and completely cooled, remove them from their pans.

      2. Trim the edges off of each cake to create a perfect square. Then cut each square cake into thirds. See video here. Note: each cake slice should measure approximately 2.5 x 6.5 inches.

      3. Please see this video if you need ideas for using your remaining cake scraps.

      4. Once your cakes are cut, pour the ganache sauce over the top of each slice. I prefer using a funnel measuring cup for a smooth, controlled pour, but a piping bag works great as well.

      5. Note: this is a soft ganache recipe, meaning the ganache has more of a silky sauce consistency rather than a firm frosting. It’s rich, decadent, and absolutely delicious!

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      1. Allow the ganache to set for approximately 15–20 minutes before adding the chocolate drizzle.

      2. For the chocolate drizzle, melt ¾ cup melting wafers or chips in the microwave in 30-second increments, stirring between each, until the chocolate is smooth, silky, and easy to drizzle.

      3. Note: if using semi-sweet chocolate chips for the drizzle, condensation may occur due to the moisture content of the ganache. To help prevent this, allow the ganache to fully set before drizzling and add 1 tablespoon of coconut oil to the melted chocolate chips.

      4. Transfer the melted chocolate to a piping bag and drizzle over the top of each cake slice for the perfect finishing touch.

      5. Optional: Add a topping of choice such as a sliced strawberry, mini chocolate chips, sliced almonds, halved chocolate hazelnut, etc.