Chocolate Cake Rebar Cookbook Recipes

CHOCOLATE CANDY BAR CAKE

Chocolate Candy Bar Cake image

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

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 ½ cups milk
3 eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

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 CAKE (REBAR COOKBOOK)

CHOCOLATE CAKE (REBAR COOKBOOK) image

Categories Cake Chocolate Dessert

Yield makes one 8" round cake

Number Of Ingredients 22

Ingredients

cake:
1 1/2 cups light brown sugar
1 1/2 cups unbleached flour
1/2 cup cocoa
1 1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup strong coffee
3/4 cup buttermilk
1/3 cup + 2 tbsp vegetable oil
2 eggs (1 whole egg + 1 egg yolk)
1 tsp vanilla
cake filling:
5 oz milk chocolate
5 oz dark chocolate
1/2 lb unsalted butter, softened
1/4 lb cream cheese, spreadable
1 tsp vanilla
ganache
1/2 cup heavy cream
1 tbsp unsalted butter
5 oz semi-sweet chocolate

Steps:

1. Pre-heat oven to 350 F. Prepare three 8" cake pans with oiled parchment cut to fit the bottoms of the pans. Set aside. 2. Combine the sugar, flour, cocoa, baking powder, soda and salt in the bowl of a mixer and whisk on low to combine, making sure it is lump-free. Add the coffee, buttermilk, oil, eggs and vanilla and mix on medium-low for 2 minutes, stopping to scrape down the sides. The batter will be pourable. 3. Divide the batter among the prepared pans and bake for 15 minutes, until an inserted toothpick comes out clean. Let the cakes cool before removing them from the pans and cool completely on a wire rack. Remove parchment papers before assembling. 4. Next, prepare the cake filling. Melt the milk and dark chocolates in a double boiler and stir until smooth. Cool 10 minutes. Cream together the butter, cream cheese and vanilla. Mix the cooled chocolate into the creamed mixture. Next, prepare the ganache by heating the cream and butter to just before the scalding point. Pour the cream over the chopped chocolate and let rest for 3 minutes, then whisk gently (to avoid incorporating air as much as possible) until melted and smooth. Cool slightly. 5. To assemble the cake, place one of the cake layers on a cooling rack with a large baking sheet underneath to catch drips. **( I had a hard time with this, the rack stuck into the bottom of the cake, I would not use a rack next time)**. Evenly spread half of the filling over the layer, then position a second layer on top. Repeat with remaining filling, saving a small amount to thinly spread over the top. Position the cake top layer over the filling. Chill 10 minutes. Next, slowly pour the warm chocolate ganache over the entire cake while carefully spreading it with a large metal icing spatula to make a smooth surface. Carefully transfer the cake onto a plate and into the fridge to set.

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