Best 2 Chocolate Candy Bar Cake Recipes
Indulge in a delectable journey with our chocolate candy bar cake recipes, a symphony of flavors and textures that will tantalize your taste buds. Immerse yourself in a world of rich chocolate, chewy caramel, and crispy cookie layers, all harmoniously combined to create an irresistible treat. Discover the classic chocolate candy bar cake, a timeless masterpiece that embodies the essence of this iconic dessert. For a more decadent twist, try the Snickers candy bar cake, a combination of peanut butter, chocolate, and caramel that is sure to satisfy your sweet cravings. If you're a fan of Milky Way, our Milky Way candy bar cake offers a delightful blend of chocolate, nougat, and caramel, while the Kit Kat candy bar cake captivates with its layers of chocolate cake, Kit Kat bars, and whipped cream. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making these cakes the stars of any celebration or gathering.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- To ensure that the chocolate candy bar cake is perfectly cooked, use a toothpick or cake tester to check the center of the cake. If it comes out clean, the cake is ready.
- For a richer flavor, use semisweet or dark chocolate candy bars instead of milk chocolate.
- If you don't have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to grease and flour the pan before adding the batter.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- For a more decadent cake, add a layer of chocolate ganache between the layers of cake.
Conclusion:
The chocolate candy bar cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this cake a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
