Prep
10m
Cook
40m
Total
50m
Ingredients
Method
For
12
M
I
Additional Allergens: Dairy: Sub butter & cream for the dairy-free alternative. Eggs: Sub egg whites for aquafaba - 2–3 tablespoons to replace one egg white I love to make these in stages. I'll bake, cut and freeze the cakes first, then when I have time I'll whip up icing and fill them and re-freeze to firm everything up. Then, when I have more time, I'll prep the chocolate and dip them + refreeze. It's so simple to make this recipe work around a busy schedule instead of doing it all from start to finish. The cakes store wonderfully in the freezer in an airtight container once finished for up to 6 months of storage or they store well in an airtight container in the refrigerator for a week. You could store them on the countertop if you're in a cooler climate, but here in Florida the chocolate just melts.
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Prep
10m
Cook
40m
Total
50m
Ingredients
Method
For
12
M
I
Additional Allergens: Dairy: Sub butter & cream for the dairy-free alternative. Eggs: Sub egg whites for aquafaba - 2–3 tablespoons to replace one egg white I love to make these in stages. I'll bake, cut and freeze the cakes first, then when I have time I'll whip up icing and fill them and re-freeze to firm everything up. Then, when I have more time, I'll prep the chocolate and dip them + refreeze. It's so simple to make this recipe work around a busy schedule instead of doing it all from start to finish. The cakes store wonderfully in the freezer in an airtight container once finished for up to 6 months of storage or they store well in an airtight container in the refrigerator for a week. You could store them on the countertop if you're in a cooler climate, but here in Florida the chocolate just melts.
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