It was aisle upon aisle of luscious, mouthwatering chocolates, some of them familiar ones, others newer names: Almond Roca, Cadbury, Toblerone; Lindt, Guylian, Godiva. Then the local artisanal ones like Malagos, TsokoFino, Cocoa Monster, Theo and Philo, Hungry Pac and Chocoliz as well as dozens of others.

Also on display were tall, guilt-inducing cakes from Epicurious, gift boxes from Villa del Conte, and native tablea discs for making into thick, rich hot chocolate drinks.

A relative newcomer to the scene, Rocky Mountain Chocolate Factory, is an American chocolate maker I’ve often encountered in outlet malls in the US and is now at Shangri-La Plaza, too.

Rocky Mountain had chocolate-covered marshmallows on a stick, which were as scrumptious as campfire roasted marshmallows that you’ve dipped in melted chocolate.

Spread out in a wonderland theme at the Shangri-La Plaza, this sinfully rich display was every chocoholic’s fantasy come true. And just to add fun to the festival, there were towering stilt walkers, costumed jugglers, musicians and magicians strolling along the shopping lanes, doing tricks and handing out treats.

It was Shangri-La Plaza’s way of kicking off the Easter festivities, and showcasing all the sweet possibilities within their mall and beyond. Besides the chocolate displays, there was a truffle making workshop by Wicked, a chocolate tasting workshop by Hiraya chocolates, a chocolate praline making demo by Shangri-La Hotels and Resorts and Top Chefs’ matcha chocolate making workshop.

And just to spread more chocolate joy, Shangri-La Plaza also teamed up with the Department of Social Welfare and Development to treat children from 4Peace Mandaluyong chapter with a special lunch, goodie bags and a brownie decorating workshop.

Though the Chocolate Wonderland is now over, I’ve found a way to extend its joy. I bought an instant cake mix made by Sweet Serendipities and baked it at home. It was the easiest chocolate cake to make, lush and moist, like it says on the package, and it tasted like it was made from scratch.

Moist Chocolate Cake

(From Sweet Serendipities)

1 package instant moist chocolate cake mix from Sweet Serendipities

1 2/3 c water

2 medium eggs

½ c vegetable oil

Preheat oven to 350ºF (180ºC). Brush two eight-inch round cake pans (or two nine-inch round cake pans) with shortening. Sprinkle with flour then tap out excess flour from the pans. Line the pans with parchment paper (cut to size). Set the pans aside.

In a large mixing bowl combine the instant moist chocolate cake mix with the water, eggs and vegetable oil. Beat with an electric mixer just until combined. Mixture will be very thin and pourable.

Pour the mixture into the prepared cake pans, dividing equally. Bake in the preheated oven for 35 to 40 minutes or until a cake tester or a wooden pick inserted in the center of the cakes comes out clean. Let cool completely then unmold onto a cooling rack or plate. This makes a two-layer cake. Frost as desired.

Suggested frostings:

Sweet Serendipities also sells premixed chocolate frosting which you can use to frost the cake.

You can also use any canned frosting of your choice such as Betty Crocker, Pillsbury or Duncan Hines.

For Sweet Serendipities cake mixes, call 0927-9831938; disstributed by Top Chefs, 64 Quezon Avenue, Quezon City; tel. 5243427, 4143629.