Cake Batter and Chocolate
A week or so ago my sister sent me a recipe from the blog How Sweet It Is. It was a recipe for Cake Batter Chocolate Bark. I’ve never heard of such a thing, so I had to try it out! It looked fun and colorful…and who doesn’t love a little cake-batter flavor once and a while.
I tweaked the blog’s recipe a little bit. I melted two large (4.25 oz) bars of Dark chocolate in the microwave. Make sure you let the dark chocolate layer freeze until firm before you add the white chocolate! Or else it will swirl together when you spread the white chocolate on top.
I couldn’t really taste the cake-batter flavor in the white chocolate so I used more than the recipe called for… I used about a ½ - ¾ cup of the White Cake Mix (I think you could use any flavor cake mix you'd like).
Cake Batter Chocolate Bark
- 8 ounces high quality dark chocolate (I used Ghirardeli)
- 12 ounces high quality white chocolate (I used Ghirardeli)
- 3+ tablespoons yellow cake mix (I used White Cake Mix - use more if desired)
- sprinkles of your choice (3 tablespoons worth or more)
- Melt dark chocolate either in the microwave or a double boiler. First met the dark chocolate and stir until smooth.
- Line a baking sheet with parchment paper and pour dark chocolate on. You can smooth it with a spatula to the thickness you desire. Freeze for about 20 minutes.
- Melt white chocolate. Stir in the cake mix slowly, until smooth with no lumps. Let it set for 3 minutes (or at least until it slightly thickens).
- Remove baking sheet with dark chocolate from the freezer and immediately pour white chocolate on top and spread out. Sprinkle the white chocolate with the sprinkles.
- Freeze for 20 minutes. Once set, break into chunks and keep refrigerated.