- 1 round cake, about 4 inches high, or 2 2-inch high round layer cakes
- Approximately 2 cups frosting
- 6 oz. good quality bittersweet chocolate
- 1 chocolate transfer sheet
- Gold foil-covered chocolate coins
- Optional: 1 1/2 yards of ribbon
- Bake and frost your cake. If you have two layers, frost in between the layers, too. It is not necessary to do a perfect job on the sides, as they will get covered. Note: To avoid getting crumbs in your frosting, freeze the cake first.
- Cut the chocolate transfer sheet into strips, lengthwise. The width of each strip should measure the height of the cake, plus half an inch. Check to see how much you need to go around the cake, and cut off any excess. Make sure the strips meet, but do not overlap.
- Melt the chocolate and spread generously and as evenly as possible on the transfer sheets, printed side up. Refrigerate for a few minutes to set the chocolate slightly, so that it is not runny, but is still flexible.
- Wrap the sheets around the cake, chocolate side touching the cake. Put the straightest edge at the top of the cake.
- Refrigerate for about 20 minutes, or until set. Carefully peel off the transfer sheets.
- Fill in the top of the cake with the "Chanuka Gelt".
- For an added touch, tie a coordinating ribbon around the cake.