There is a LOT of love flying around this week! Fifty Shades Of Grey is coming out, Christian Grey is in full effect, and oh…it’s Valentines Day on Saturday! All of this adds up to CHOCOLATE in my books. He he. 6 Shades of Chocolate CAKE to be exact. Let me know how this recipe worked out for you and what you thought!


50 Shades of Cake Ingredients & Tools

One 9" x 13" chocolate cake
2.5 lbs semi sweet chocolate 
2 lbs whipping whipping cream
Cinnamon hearts or your favourite red candy
Chocolate bars - I used Kit Kat, Twix and Mars Bars
Oreos - or another cookie you like!
Hot Lips
Red melting chocolate

Cutting board
Medium rubber spatula
Chefs knife
Serrated knife
Paper piping cone
2 Heatproof bowls
Small pot
Large cookie sheet
A cooling rack that fits on your cookie sheet


First start by making your CAKE! This is where everything starts in my opinion! We are then going to turn this one beautiful cake into SIX mini desserts.



For the Chocolate Cake:

(Makes one 9 x13" rectangular cake)

This is one of my FAVOURITE cake recipes from a blog I absolutely love called Sweetapolita - I love it because you can make it without a mixer if you don't have one.

 2-1/2 cups + 1 tablespoon (330 g) all-purpose flour

3 cups (600 g) granulated sugar

1 cup + 1 tablespoon (135 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium


1 tablespoon (15 g) baking soda

1-1/2 teaspoons (7.5 g) baking powder

1-1/2 teaspoons (12 g) salt

3 eggs, at room temperature

1-1/2 cups (360 mL) buttermilk, room temperature

1-1/2 cups (360 mL) strong black coffee, hot

3/4 cup (180 mL) vegetable oil

1-1/2 tablespoons (22.5 mL) pure vanilla extract


1. Preheat oven to 350° F. Coat the edges of a 9 x 13 with butter then add a layer of parchment

paper to the bottom. Dust it all with flour, tapping out the excess.

2. In bowl of electric mixer, sift all dry ingredients. Combine eggs, buttermilk, coffee, oil and vanilla

in a measuring cup and beat lightly with a fork.

3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the

plastic splash-guard that comes with mixer). Divide batter evenly among prepared pan. (Batter

will be thin.) If you DON'T have a mixer, never fear! Just slowly pour the wet ingredients into the

dry, stirring frequently.

4. Bake for 20 minutes and rotate pan. Continue to bake until toothpick or skewer comes almost

clean (a few crumbs), about 5 more minutes. Cool on wire rack in pan until completely cool.





For the Ganache

2.5 lbs semi sweet chocolate 

2 lbs whipping whipping cream

Start by making your ganache. Chop your chocolate as finely as you can and place it in a heatproof bowl. Pour your whipping cream into a pot, and place it on medium/high heat. Bring your cream up to a simmer, you will want to see bubbles around the edges of the pot and movement just under the surface of the cream. Once your whipping cream is ready, pour it over your chopped chocolate and cover the bowl. Let the ingredients sit for 10-15 minutes.

In the meantime, prepare your cake. Remove your 9" x 13" cake from the pan. Use a ruler and a serrated knife to evenly level the top of your cake. Just make small marks all around the cake at the desired height. Then carefully slice through the cake. Now cut the rectangle cake into 6 equal pieces. First, cut the cake horizontally in half, making 2 equal pieces that measure 4 1/2" x 13". Now cut each half into 3 equal pieces, that measure 4 1/2 x 4'. Turn all 6 pieces over, so that the bottom of the cake is now the top. The bottom will have less nooks and crannies therefore achieving a smoother finish once the ganache is poured on top.

Time to cut your shapes! Use a 4' heart cutter for 2 of the cake. Then cut the next two cakes into perfect squares, measuring 4" x 4". For the final 2 cakes, make a mark in the middle of the bottom end of your square. Use your knife to cut from the left top corner diagonally across and down to the mark. Repeat from the right top corner of the cake. Place you 6 shades of cake onto a wire rack set on top of a baking tray. This will help to catch all the excess ganache, so it does not go to waste.



Take a moment to enjoy some cake scraps! Yum.  

Back to your ganache. Remove your cover and begin to stir in the middle gently with a spatula. You will start to see the ganache darken and come together into a velvety rich mixture. To ensure no lumps are left, pour your ganache through a sieve into a clean bowl. Set aside.


Time to prepare your toppings so they are ready to go. I used chocolate drizzled popcorn, Oreo cookies, KitKat, Twix and Mars, Maltesers, cinnamon hot lips, cinnamon hearts and some red chocolate melts. Any of your favourite chocolates, candies and cookies will taste great on these cakes. The best part is that you can personalize them for the people you love....and for yourself.

Chop your cookies and your chocolate bars. I like to chop them rough and uneven *gasp* because I think they look more interesting. melt your red chocolate carefully. Little by little, do not over heat, and stir to dissolve any lumps. Pour your chocolate into a paper piping cone, and cut a small hole at the tip. Remember to fold the top down with the seam facing in, and do not overfill your cone, just halfway.

Back to your ganache! Your glorious ganache. Pour it into a measuring cup with a helpful spout. Pour your ganache slowly over each cake. Start in the centre, and make your way to the edges. Try to follow the outline of each cake so that the ganache covers the sides all the way around each shape. They look delicious just the way they are, don't they? Tap the wire tray a few time to help the ganache settle. Set your beauties aside for 10-20 minutes. 

Congratulations! After all your hard work, you have made it to the bonus round. The best part.



Have fun decorating your cakes. Pile your toppings on as high as you can, use your extra ganache as glue if your delicious toppings start to fall off. If you are using cinnamon hot lips as well, here's a tip: I brushed mine with a little jam on the surface to make them look extra glossy and ready for a sweet Valentine kiss.

Use your red chocolate to pipe your special design, hearts, or polka dots, or you sweetie pies name! If you are not confident in your piping skills, you can always drizzle. Everyone loves a drizzle.

You did it! A+

Serve the sweet treats as dessert on Valentine's Day, or place them on a platter for your party, or box them nicely and bring them over to a friend's house. No matter how you do it, these 6 shades of cake will be appreciated. Or sneak one into the opening night of 50 Shades of Grey. hee hee. Perhaps the popcorn cake would be best.


Yo xo