Candy Bar Cake
Did someone say chocolate?
What You Need
For The Cake
3 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
2 Cups chocolate candy bars (finely chopped) Go crazy pick your favorite!
1 Cup butter (softened)
1 1/2 Cups sugar
4 Large eggs (separated)
2 tsp Vanilla extract
1 1/4 Cups milk ( not skim or fat free)
1/4 tsp Cream of tartar
For the Frosting
4 1/2 ounces bittersweet chocolate (chopped)
1/2 cup heavy cream
10 Cup non stick bundt pan
2 Large Mixing bowls
Wire cooling rack
Before you start: Place the eggs in a bowl on the counter, let them come to room temperature, this will help to create a smooth emulsion and keep your cake springy. Pour your milk into a cup or bowl too and let it sit for a few minutes to take the chill off. Preheat oven to 350°F. Butter and flour the bundt pan.
Lets Make It! Beat butter and sugar in a large mixing bowl with the electric mixer on medium-high speed, until light and fluffy ( about 3 minutes) Add the egg yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, until you end with the flour mixture. Do not over mix. In the second mixing bowlusing dry beaters add the egg whites and cream of tarter and beat on medium speed until stiff peaks form. Stir in your candy bar bits and 1/3 of the egg whites into the batter. Fold in remaining whites, then spoon the batter into the pan. Bake until a toothpick inserted into center comes out clean, about 1 hour (check it at 50 minutes). Let cool on a wire rack for 10 minutes then unmold cake. Pre Using an electric mixer on medium-high speed, pare the frosting by placing chocolate in a bowl. Pour cream into a saucepan and warm on medium low heat, as soon as it boils pour over the chocolate. Let it sit in the bowl for about a minute, then whisk until smooth. Let cool slightly. Pour frosting over cake, allowing excess to drip over sides. Yum…..
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