Cake is a dessert that is served for most birthday celebrations. With so many types of birthday cakes, a chocolate bar cake is a richer and more fun alternative to the usual cake. Made from a cake mix, this easy and delightful cake is a treat that you, your family and guests are sure to enjoy. When making this birthday cake, make sure to use the recipient's favourite chocolate bar. He is sure to be thrilled.
Preheat the oven to 163 degrees Celsius. Grease three 8-inch cake pans with non-stick baking spray or lightly coat with shortening and flour.
Prepare chocolate cake mix of your choice according to box directions with eggs, oil and water. Distribute evenly into the three cake pans. It is a good time to set out cream cheese to soften.
Bake for about 20 minutes, until the cake springs back in the centre when touched, or when an inserted toothpick comes out clean.
Allow the cakes to cool for at least 10 minutes before removing from the pans. Place the cakes on cooling racks. Ensure cakes are completely cooled before icing.
To make the frosting, beat cream cheese and butter until light in colour. Sift cocoa and icing sugar together. Add cocoa and sugar mixture slowly, alternating with cream. Beat to a creamy spreading consistency. If cream cheese is not soft enough, soften it in the microwave. Place in a microwave-safe bowl and microwave on High for 15 seconds, checking halfway through. Carefully watch that cream cheese softens but does not melt; melted cream cheese will not beat properly.
Chop the candy bars, reserving two of the chopped bars for later. Fold the eight candy bars into the chocolate cream cheese frosting and mix.
Chop the candy bars, reserving two of the chopped bars for later. Fold the candy bars into the cream cheese and mix. Fold the cream cheese-candy bar mix gently into the whipped cream.
Spread the frosting in between cake layers, on top of the cake next and then around the sides, making sure to fill any gaps and smooth frosting well. To garnish the cake, sprinkle the reserved candy bars on the top and around the bottom edges of the cake. If you plan to pipe a shell border around the bottom edge of the cake or around the top of the cake, you may want to make an additional batch of frosting without the candy added. Keep refrigerated until ready to eat. Leftover cake needs to be refrigerated.
Use an offset spatula for spreading icing. It is easier to work with and makes icing the cake easier. If the cake is crumbly and hard to frost, brush on a little simple syrup and freeze. It will firm up the cake nicely for icing.
Tips and warnings
- Use an offset spatula for spreading icing. It is easier to work with and makes icing the cake easier. If the cake is crumbly and hard to frost, brush on a little simple syrup and freeze. It will firm up the cake nicely for icing.
Things you need
- 1 box chocolate cake mix (milk chocolate, devil's food or Swiss chocolate)
- 3 large eggs
- 1/2 cup vegetable oil
- 1-1/3 cups water
- 936gr. packages cream cheese, softened
- 1/3 cup butter, softened
- 5 cups icing sugar
- 1 cup cocoa
- 5 to 7 tbsp double cream