What’s the one problem you didn’t know candy bars had?
They don’t have cake in them.
It’s okay, because we can easily resolve this candy-cake conundrum: We’ll make a GIANT candy bar stuffed with cake. The end result is what you would get if a Snickers bar and a cake had a baby. You’ve got a layer of moist, dense pound cake topped with fluffy chocolate frosting and a caramel-nut filling, all cradled inside a smooth milk chocolate shell. Your mind will explode from the sweet symphony encompassed within this cake: chocolate, caramel, frosting, nuts, cake…It’s a sweet tooth’s dream.
You better hurry up and grab a slice before it evaporates, because this candy bar-cake hybrid is too good to be true.
A Few Tips Before You Get Cooking:
- This cake looks really fancy and complicated. Here’s a secret: It’s not at all. It’s so easy, you’ll want to make one every day!
- In fact, you can see just how easy it is by watching my step-by-step video below.
- Do not use store-bought frosting. It is too rich and fudgy along with all the other indulgent components of the cake. This frosting is light and fluffy like a mousse, and it’s super quick and easy to make.
- Don’t like nuts? Skip ‘em!
- If you’re more of a dark chocolate person, feel free to use that instead.
- This would be a great present for the candy bar lover in your life.
- Yes, I give you the option of buying a store-bought pound cake, but I implore you to make your own. Homemade is so much better, and pound cake is the easiest cake to make on the planet. I have the Perfect Pound Cake recipe; it’s moist, buttery, and to die for.
- You can bake the cake in the morning (or the day before) and assemble it later.
- Whatever cake you use, make sure it’s the size of a standard loaf pan.
- You know what would be good besides the caramel nut filling? Peanut butter.
- You must have the chocolate coating warm when you pour it on so that it doesn’t harden up before you can spread it out. However, make sure it’s not hot or it will melt the caramel below.
Candy Bar Cake
Recipe adapted from Food Network Magazine
For the cake & frosting:
- 1 Perfect Pound Cake, recipe follows (or you can buy a 12-oz. frozen one)
- 3 ounces semisweet chocolate, finely chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2 to 4 tablespoons milk
- 1 1-pound box confectioners’ sugar
- pinch salt
For the caramel-nut filling:
For the coating:
- 10 ounces milk chocolate, finely chopped
- 1 stick cold unsalted butter, cut into pieces
- Make the cake:Perfect Pound Cake
Recipe adapted from Paula Deen of Food NetworkIngredients:
- 1/2 pound (2 sticks) butter softened, plus more for pan
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour, plus more for pan
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Butter and flour a 6-cup bundt pan or tube pan. Set aside.
- With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Keep an eye on it so it doesn’t burn!
- Let cool completely before inverting pan and removing cake.
- 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.
- Make the frosting: Microwave the chocolate in 30-second intervals, stirring until melted. Let cool for 5 minutes. Beat the butter, 2 tablespoons milk, salt 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. 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.