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Dehydrated Recipes

Dehydrated Cake Cube Chocolates | Commercial Dehydrators

We are always looking for new great ways to reinvent our favorite treats, and who doesn't love cake?!

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Machine recommendation
Recommended machine
Servings icon
Serves
-
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • Your favorite cake recipe baked in a sheet pan and cooled completely (or use a store-bought cake)
  • Cookie sheet
  • Chocolate melting wafers (milk, dark, or white)
  • Slow cooker or double boiler (optional)
  • Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut
  • Paper candy cups
  • Decorative box(es)
Ingredients
macros
Instructions
  1. Cut the cake into 1-inch (2.5 cm) cubes. Spread them on a dehydrator tray and dehydrate at 125°F (52°C) for 6 hours, until crunchy.
  2. Put the cookie sheet in the freezer.
  3. Melt the chocolate in a small slow cooker on LOW, in the microwave, or in the top of double boiler set over simmering water (be sure not to let any water or steam get into the melting chocolate or it will seize or clump up).
  4. Using a skewer, dip each cake cube in the melted chocolate and place on the chilled cookie sheet. While the chocolate is still tacky, decorate them with your dehydrated items and/or sprinkles. Once the chocolate has completely hardened, place each cube in a paper candy liner and then into a decorative candy box. Stored in a cool, dry place, they will keep for up to 2 months.
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Machine recommendation
Recommended machine
Servings icon
Serves
-
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • Your favorite cake recipe baked in a sheet pan and cooled completely (or use a store-bought cake)
  • Cookie sheet
  • Chocolate melting wafers (milk, dark, or white)
  • Slow cooker or double boiler (optional)
  • Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut
  • Paper candy cups
  • Decorative box(es)
Ingredients
macros
Instructions
  1. Cut the cake into 1-inch (2.5 cm) cubes. Spread them on a dehydrator tray and dehydrate at 125°F (52°C) for 6 hours, until crunchy.
  2. Put the cookie sheet in the freezer.
  3. Melt the chocolate in a small slow cooker on LOW, in the microwave, or in the top of double boiler set over simmering water (be sure not to let any water or steam get into the melting chocolate or it will seize or clump up).
  4. Using a skewer, dip each cake cube in the melted chocolate and place on the chilled cookie sheet. While the chocolate is still tacky, decorate them with your dehydrated items and/or sprinkles. Once the chocolate has completely hardened, place each cube in a paper candy liner and then into a decorative candy box. Stored in a cool, dry place, they will keep for up to 2 months.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/