Chocolate Candy Bar Cake Recipes

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CHOCOLATE-CANDY BAR LAYER CAKE



Chocolate-Candy Bar Layer Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 8

One-Bowl Chocolate Cake Batter (see related recipe below)
8 ounces semisweet or milk chocolate, chopped
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 sticks unsalted butter, at room temperature
1/2 teaspoon salt
1 1/2 cups confectioners' sugar
1/2 cup finely chopped Heath bars or other candy bars, plus large pieces for topping

Steps:

  • Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions.
  • Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes.
  • Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy.

CANDY BAR CAKE



Candy Bar Cake image

Provided by Food Network Kitchen

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 9

1 12-ounce frozen pound cake
3 ounces semisweet chocolate, finely chopped
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 to 4 tablespoons milk
1 1-pound box confectioners' sugar
3/4 cup salted roasted peanuts
2 cups dulce de leche
10 ounces semisweet chocolate, finely chopped
1 stick cold unsalted butter, cut into pieces

Steps:

  • Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
  • Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
  • Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
  • Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
  • Mix the peanuts and dulce de leche in a bowl.
  • Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
  • Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
  • Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
  • Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.

CANDY BAR CAKE



Candy Bar Cake image

Something to celebrate or feel like you need a reward? Here's a cake that provides sweet satisfaction.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
4 ounces unsweetened baking chocolate, melted and cooled
1 cup buttermilk
1 can (14 ounces) sweetened condensed milk
1/2 cup caramel topping
1 bag (13.3 ounces) fun-sized chocolate-coated nougat and peanut candy bars, chopped (about 3 cups)
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.

Nutrition Facts : Calories 535, Carbohydrate 78 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 9 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg

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