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Chocolate bar cake recipe

Chocolate bar cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Fridge cake

If you want a cake without dealing with flour, eggs or margarine, here we have it! A cake made with your choice of chocolate bars!


Lancashire, England, UK

30 people made this

IngredientsServes: 6

  • 450g milk or dark melting chocolate
  • 2 bags Maltesers®
  • 2 Cadbury's® Crunch bars
  • 2 Milky Way® bars
  • 2 Mars® bars

MethodPrep:15min ›Cook:20min ›Extra time:2hr chilling › Ready in:2hr35min

  1. Line a loaf tin with greaseproof paper and throw in the base a packet of Maltesers and two Crunchies in the middle.
  2. Melt the 450g of chocolate and spoon some over the Maltesers and Crunchies to cover.
  3. Repeat the process again using up the chocolate bars chosen, a layer of bars, then a layer of chocolate; pack down well and make sure you cover each layer of bars with no gaps.
  4. Chill for at least 2 hours and then turn it out on to a board and slice away!!! happy eating!

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

-13 Mar 2012

Found it difficult to slice through the Crunchie but will keep trying different methods of using it because the colour really makes this look so good. i will tweak until its perfect.-04 Jun 2016

Made this before. But used other chocolate bars too.-11 Aug 2015


Copycat Hershey’s Chocolate Bar Cheesecake Cake

This post may contain affiliate sales links. Please read my disclosure policy.

This homemade Hershey’s Chocolate Bar Cheesecake Cake is a truly decadent dessert! It has two layers of light and moist chocolate cake and a layer of chocolate cheesecake. It’s complete with a creamy chocolate buttercream and plenty of chocolate chips! It’s a chocolate cheesecake cake dream!


Recipe: Yummy Hershey chocolate cake

Hershey chocolate cake. Hershey's Chocolate Cake is easy to make and satisfies chocolate cravings for any chocolate lover! Whether you're making a layered cake, sheet cake or bundt cake, you'll use this recipe again and. Learn how to make spaghetti carbonara–a quick and easy dish.

I looked on the back of a box of Hershey's Cocoa and found this recipe. Hershey's Perfectly Chocolate Chocolate Cake is the very best chocolate cake recipe. It has a wonderful, rich chocolate flavor that comes simply from using Hershey's cocoa in the cake batter. You can have Hershey chocolate cake using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hershey chocolate cake

  1. You need 2 cups of sugar.
  2. You need 1 3/4 cups of all purpose flour.
  3. You need 3/4 cup of Hershey’s cocoa.
  4. Prepare 1 1/2 of tea spoons of baking powder.
  5. It’s 1 1/2 tea spoon of baking soda.
  6. You need 1 tea spoon of salt.
  7. It’s 2 of eggs.
  8. You need 1 cup of milk.
  9. You need 1/2 cup of veggie oil.
  10. You need 2 of tea spoons of vanilla ecstasy or the powder.
  11. It’s 1 cup of boiling hot water.

Hershey's "Perfectly" Chocolate Cake – moist with the silkiest milk chocolate frosting ever! Hershey's Chocolate Cake. posted by Christy Denney Hershey's Chocolate Cake is a classic when it comes to chocolate cake recipes. This rich, delicious and moist chocolate cake recipe is always a crowd pleaser.

Hershey chocolate cake instructions

  1. Stir sugar,flour,cocoa,baking powder,baking soda,salt in a lath bowl.
  2. Add eggs,milk,oil, and vanilla.
  3. Beat on medium speed for 2 minutes.
  4. Stir in boiling water.
  5. Poor into cake pan and bake for 30 to35 minitse @ 180 degrees.

Hershey Bar Cake is a hallmark dessert recipe that uses the candy maker's iconic chocolate bar and syrup. Hershey's Chocolate Syrup Cake The Kitchen is My Playground. Chocolate Syrup Cake with Chocolate Cream Cheese Frosting Back To My Southern Roots. Having grown up making Hershey's chocolate cake I was bound to start craving this rich chocolatey recipe. Needless to say, a Keto Hershey's Chocolate Cake recipe would become a must for this girl.


Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

Chop 8 of the candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.


Preparation

For the cake:

Preheat your oven to 350°F. Liberally grease a 9- by 13-inch baking pan with nonstick cooking spray.

In a medium saucepan over low heat, melt the Milky Way bars and 1/2 (1 stick) cup of the butter. Stir frequently until everything blends together. The mixture will be thick, gooey, and somewhat oily. Remove from the heat and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, cream the granulated sugar and remaining 1 cup (2 sticks) of butter for 5 minutes on high speed. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.

Turn your mixer down to its lowest speed and add the flour, salt and baking soda. Be careful not to over beat. Add the Milky Way mixture, buttermilk and vanilla extract.

Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out moist but mostly clean.

Let cool to room temperature.

For the buttercream:

In the bowl of your stand mixer fitted with a whisk attachment, cream the butter, powdered sugar and cocoa powder on low speed and then increase to medium high speed once sugar has incorporated. Next add milk and vanilla extract and whip until fluffy, light and smooth.

To assemble:

Frost the completely cooled cake with the buttercream, decorate with chopped Milky Ways and serve.


Method

To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well.

Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar.

To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together.

To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer t


Recipe Summary

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar, plus 2 tablespoons for whipped cream (optional)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • Chocolate Ganache Glaze
  • 1 cup heavy cream (optional)
  • Chocolate shavings, for garnish (optional)

Preheat oven to 350 degrees. Butter an 8-inch-round cake pan line bottom with a round of waxed or parchment paper. Butter paper dust bottom and sides of pan with cocoa, tapping out excess.

Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.

Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.

If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.


  • Yield: 1 (3-layer) cake
  • 1 (18.25-ounce) package Swiss chocolate cake mix
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 10 (1.5-ounce) milk chocolate candy bars with almonds, divided
  • 1 (12-ounce) container frozen whipped topping, thawed
  • Preparation
  • Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans.

Step 1

Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.

Note: For testing purposes only, we used Duncan Hines Swiss Chocolate Cake Mix and Hershey's Milk Chocolate Bars with Almonds.


Preparation

Step 1

CAKE:
Mix all cake ingredients together and bake at 350°F in 3x9-inch pans greased & floured for 30 to 35 minutes.

Grate 5 Hershey candy bars in small bowl. Grate or shave the other bar and set aside for garnishing. You can cut back on the bars if desired by not using as many in the frosting.

Beat powdered sugar, sugar and cream cheese. Fold in grated candy bars and chopped nuts. Then fold in cool whip.

Let cake layers cool before assembling. Put 1 layer frosting on the plate you are going to serve it on. You can be generous with the frosting between each layer. Then lay another layer on top of the first layer. Put the last layer on top. Proceed on to frost the top and sides. Sprinkle the candy bar on top.


Hershey’s Milk Chocolate Cake

Okay, we&rsquore drooling a little. Can you blame us? HERSHEY'S lovers, this one is for you.

1 tablespoon baking powder

One 4-ounce bar unsweetened chocolate, chopped

2 teaspoons pure vanilla extract

2 sticks unsalted butter, at room temperature

6 cups confectioners’ sugar

Three 1.55-ounce bars HERSHEY’S Chocolate, melted and cooled slightly

Three 1.55-ounce bars HERSHEY’S Chocolate, melted

Three 1.55-ounce bars HERSHEY’S Chocolate, roughly chopped

1. Preheat the oven to 350°F. Grease and flour three 9-inch cake pans.

2. Make the Cake: In a medium bowl, whisk the flour with the baking powder, baking soda and salt to combine.

3. In a large heat-safe bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a medium pot over medium heat until the butter is melted and the mixture begins to simmer.

4. Pour the hot liquid over the chocolate and cocoa mixture, and stir to combine. If the mixture isn&rsquot totally melted and smooth, microwave it in 15-second intervals until it is.

5. Add the sugar and mix to combine. Add the eggs gradually and mix well to combine. Stir in the vanilla extract.

6. Add a third of the flour mixture to the chocolate mixture and mix to combine, using an electric hand mixer set on low speed. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and then the remaining buttermilk, finishing with the remaining flour. Mix until combined, but don&rsquot overmix.

7. Divide the batter evenly among the prepared pans and then bake until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.

8. Let the cakes cool for 15 minutes in the pans and then invert them onto cooling racks and cool completely to room temperature.

9. Make the Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners&rsquo sugar until light and fluffy, 4 to 5 minutes. Add the cooled melted chocolate and mix to combine.

10. To Finish: Place one cake layer on a platter or cake stand. Scoop about ¾ cup of the frosting onto the cake and spread it into an even layer. Repeat with the remaining two layers.

11. Chill the assembled cake in the refrigerator for 15 to 20 minutes. Remove, then pour the melted chocolate over the top of the cake and let it drip down the sides. Sprinkle the chopped chocolate on top.

12. Serve immediately or hold at room temperature until ready to serve. Once sliced, store leftovers in an airtight container in the refrigerator for up to three days.



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