Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Place all cake ingredients except for boiling water into the bowl of the mixer. Beat for two minutes. Add boiling water and beat until smooth.

Pour into a Gefen Parchment Paper-lined 12- x 17-inch (30- x 43-centimeter) cookie sheet. Bake for 35 minutes.

Beat whipping cream until stiff. Add confectioners’ sugar.

Remove 5- x 12-inches (13- x 30-centimeters) of the chocolate cake and crumble into whip mixture. Blend until smooth. 

Spread mixture onto the remaining 12- x 12-inch (30- x 30-centimeter) cake.

Prepare the fondant by beating the first four ingredients until smooth. Add confectioners’ sugar until you have a dough-like texture. Knead until smooth.

Place three quarters of the fondant between two pieces of Gefen Parchment Paper and roll out to a 12- x 12-inch (30×30-centimeter) square. Flip onto top of cake. 

Drizzle cake with melted chocolate.

Freeze the cake. Remove from freezer 5–10 minutes before you are ready to cut.

Cut out mini cakes using a three-inch (8-centimeter) deep cookie cutter, or cut into squares. Use remaining fondant for decorating.