Could you not just make ganache? Once it's made (as long as you don't over boil the cream or burn the choc) it keeps stable and you just blast it with a bit of heat to make it runny again, dip your cake then pop in the fridge for a minute?
New to this, was a speech pathologist, now am not sure what I am! No formal training, just an addiction to youtube and cake central! Loving it, though a lot poorer! Wouldn't swap it for the world x x x x x www.facebook.com/CakeChemistryUK