Best Chocolate Candy Bar Cake Recipes

CHOCOLATE CANDY BAR CAKE

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.

CHOCOLATE-CANDY BAR LAYER CAKE

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.

CHOCOLATE-COCONUT CANDY BAR CAKE

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).

ALMOND JOY CANDY BAR FILLED CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 350° F. Grease 12-cup fluted tube pan and dust with cocoa. Remove wrappers from 3 candy bars; chop and set aside.
• Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes.
• Stir together 2 cups flour, granulated sugar and baking soda. Slowly beat in melted butter mixture until moist crumbs form. Gradually add chocolate milk and eggs, beating well after each addition. Stir in sour cream; set aside.
• Beat cream cheese in separate bowl until smooth. Gradually beat in powdered sugar, egg yolk, remaining 2 tablespoons flour and remaining 1 teaspoon vanilla. Stir in coconut and chopped candy bars.
• Pour about ¾ of chocolate batter (about 4 cups) into prepared pan. Spoon cream cheese mixture down the middle of batter being careful not to go to edges of pan. Pour the remaining chocolate batter over cream cheese mixture.
• Bake 45 to 55 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan on wire rack about 20 minutes. Remove from pan to wire rack. Cool completely.
• Place chocolate chips in heat proof bowl. Heat whipping cream until hot, but not boiling; pour over chips. Allow to sit for about 5 minutes; whisk until chips are melted and mixture is smooth. Cool 10 to 20 minutes or until mixture is cool and slightly thickened. Meanwhile, remove wrappers from remaining 2 candy bars and chop. Pour mixture over top of cake, allowing some to go down sides. Sprinkle top of cake with remaining chopped candy bars, almond slices and coconut. (If ganache is too warm it will not be thick enough to hold the toppings and they will slide off cake.)
• Store cake, covered in refrigerator. For best flavor allow cake to come to room temperature before serving.