Best 2 Chocolate Candy Bar Cake Recipes
Chocolate candy bar cake is a delightful dessert that combines the richness of chocolate with the irresistible taste of your favorite candy bars. Whether you prefer classic Snickers, creamy Milky Way, or crunchy Kit Kat, there's a chocolate candy bar cake recipe out there to satisfy your sweet tooth. From simple layered cakes to elaborate multi-tiered creations, these cakes are sure to be a hit at any gathering. So gather your ingredients, preheat your oven, and get ready to embark on a delicious journey into the world of chocolate candy bar cakes.
Let's cook with our recipes!
CHOCOLATE CANDY BAR CAKE
I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper
Provided by NOUELLETTE
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
- In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g
CHOCOLATE-COCONUT CANDY BAR CAKE
It's a candy bar. No, it's a cake with candy bars, and it has mounds of richness!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 16
Number Of Ingredients 28
Steps:
- Heat oven to 350°F. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.
- In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended. Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.
- In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable. Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily).
Nutrition Facts : Calories 845, Carbohydrate 108 g, Cholesterol 90 mg, Fiber 3 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 280 mg
Tips:
- For a richer flavor, use a combination of dark chocolate and semisweet chocolate chips.
- Toast the walnuts in a preheated 350°F oven for 5-7 minutes, stirring occasionally, to enhance their flavor and make them more fragrant.
- Use a good quality chocolate bar, as this will make a big difference in the overall taste of the cake.
- Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
- If you don't have a candy bar mold, you can use a mini muffin tin or a regular muffin tin lined with paper liners.
- Be creative with your toppings! You can use chopped nuts, sprinkles, or even mini chocolate chips.
Conclusion:
These chocolate candy bar cakes are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a cake that is sure to impress your friends and family. So next time you're looking for a sweet treat, give this recipe a try!
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