Every holiday season brings a parade of traditional desserts, but one has captured the hearts of social media, festive tables, and both children’s and adult palates alike: the chocolate and candy bar cake.
The Appeal of the Chocolate and Candy Bar Cake
The cake’s success lies in its ability to blend nostalgia with an approachable execution, even for those who lack professional pastry skills.
The iconic image —a dark, moist base surrounded by generous ganache drops and crowned with a mound of candies and chocolate pieces—embodies this trend: a show-stopping dessert that appears store-bought, yet stems from a simple recipe.
The Resurgence of Candy in Homemade Pastries
The use of candies in homemade pastries is not new, but their return as a key ingredient certainly is. What was once reserved for campfires or hot chocolate now serves as a technical element:
- Candies add volume, warm sweetness, elastic texture, and a playful finish to the dessert.
Step-by-step Recipe for Chocolate and Candy Bar Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
- Candy bars (such as Snickers, Milky Way, or Butterfinger), chopped
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but that’s okay.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans on a wire rack.
- To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to boil.
- Pour the hot cream over the chocolate and let it sit for 5 minutes. Then, stir until smooth.
- Stir in the vanilla extract and let the ganache cool slightly.
- Once the cakes have cooled, level them if necessary. Place one layer on a serving plate and spread a layer of ganache on top.
- Place the second cake layer on top of the ganache and cover the entire cake with the remaining ganache.
- Chop the candy bars into small pieces and press them gently into the ganache, creating a decorative border around the cake’s edge.
Key Questions and Answers
- What makes this cake special for Christmas? This chocolate and candy bar cake is perfect for the holiday season due to its rich, indulgent flavors and playful presentation. It’s a show-stopping dessert that will impress both kids and adults.
- Why are candies used in this recipe? Candies add volume, warm sweetness, elastic texture, and a fun finish to the cake. They also contribute to the iconic appearance of this dessert.
- What are some suitable candy bars to use? Snickers, Milky Way, Butterfinger, and other similar candy bars can be used in this recipe. Chop them into small pieces for a decorative border around the cake.
