Yield:½ sheet pan sized cake of 3 layers, which can be cut into 24 triangular pieces.
Ingredients
|
Onyx filling and glaze |
|
|
Onyx (melted to 110°F): |
2 lbs |
|
Heavy cream: |
16 oz |
|
Light corn syrup: |
1 tbsp |
|
|
|
|
Cake |
|
|
Chocolate cake mix: |
Make three ½ sheets |
Directions
- Use chocolate cake mix to make three ½ sheet pans of chocolate cake.
- For individual 3” cakes, cut ½ sheet pan-cake layers with 3” round cutter. You should get 19 (3” pieces) per ½ sheet pan.
- Reserve the trimmings and create cake crumbs from them by crumbling them lightly with your fingers.
- Lightly whisk Onyx with heavy cream (and corn syrup) until a pudding like consistency is achieved.
- Pipe or pour onto centers of cake layers, and spread to edge for 1/8” thick layer.
- Stack layers. Refrigerate until firm.
- Place stacked/filled cake layers on rack over clean sheet pan.
- Warm filling/glaze gently in microwave or over water bath until desired viscosity for glazing. Pour glaze over cakes. Even the top layer of glaze with offset spatula.
- Cover sides of cake with cake crumbs.
- Serve with ice cream or whipped cream and berries.
*Note: If you want to slice triangular portions from full or ½ sheets – coat stacked cake top with Onyx filling/glaze, coat with cake crumbs, cover with sheet of parchment paper, flip cake over onto another sheet pan, coat (bottom, now) top with Onyx filling/glaze, and then cover with cake crumbs. Refrigerate well before slicing. Slice 3 x 4 into 12 rectangles, and then slice each rectangle in ½ diagonally to make 24 triangles.