If you’re a baking pro, you might be bored of making the same old things. How many different flavors of cupcakes can you come up with before you never want to see a cupcake again? For the baker looking for a fun, new recipe, this candy bar cake is a must-try. This seemingly sweet chocolate bar has a little surprise inside – it’s secretly a soft, gooey sponge cake. Watch the video below and get ready to add this adorable recipe to your cookbook!
- 3 Eggs
- 1/3 Cup Sugar
- 2/3 Cups Flour
- Candy Bar Mold (Find One Here)
- 2 T. canola oil
- 1 tsp baking powder
- 12 oz. bag of chocolate chips
1. Beat together eggs and sugar until pale yellow and thick, about 5-7 minutes. The batter should leave ribbons in it when the beaters are removed.
2. Mix in oil.
3. Sift together flour and baking powder into egg mixture, and gently fold the mixture together.
4. Pour into greased baking pan, bake at 350 F for 20-25 minutes
(Optional: If you have leftover batter, make little sponge cake cupcakes! Bake in a muffin tin fitted with cupcake liners for 9-12 minutes at 350 F)
5. Let cake cool completely, and very gently remove from pan and place onto cooling rack
6. Trim edges and in-between “squares” of chocolate on top to accommodate space for the chocolate
7. Melt chocolate chips over a double boiler. Brush a generous layer of chocolate into cleaned pan, and gently lay in cake.
8. Pour remaining chocolate over top of cake. This layer does not need to be flush with the top of the pan, it only needs to completely cover the cake
9. Place in fridge to set for 20 minutes, and gently remove from pan. Enjoy!
This unusual and fun cake would make the perfect gift for the holidays! What do you think of this recipe? Share your thoughts in the comments section below.