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This recipe is for sandwiching and covering cakes. Because of its high chocolate content, it can safely be left at room temperature for a few days. Right after it is freshly mixed it is thin enough to pour on cakes … Continue reading →

This recipe was used to make the digger cake for Elijah’s 3rd birthday (along with Dark Chocolate Ganache, for coating). This recipe will make a  20″ x 12″ x 1″ sheet cake, or two  9″ x 13″ x 1″  cakes , … Continue reading →