Chocolate Candy Bar Cake
A rich, chocolatey cake with a moist crumb and deep cocoa flavor, perfect for chocolate lovers and ideal for special occasions or indulgent desserts.
Ingredients
- 8 oz. milk chocolate bar, melted ⓘ
- 1 cup butter or margarine, melted ⓘ
- 1 cup milk ⓘ
- 2 teaspoons vinegar ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 1 cup sweetened condensed milk ⓘ
- 5 eggs ⓘ
- 2 2/3 cups White Lily all-purpose flour ⓘ
- 2 cups light brown sugar ⓘ
- 6 tablespoons cocoa ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon cinnamon ⓘ
Instructions
- Preheat oven to 300°F.
- Grease and flour a 10-inch Bundt pan.
- Combine all ingredients in a large bowl and beat at medium speed until just mixed and no lumps remain.
- Pour batter into the prepared pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Do not overbake.
- Cool for 15 minutes.
- Remove from the pan.
- Serve warm with vanilla ice cream and Hot Chocolate Sauce.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk chocolate with dark chocolate. If you don't have White Lily flour, all-purpose flour works well but may alter the texture slightly. Make sure to beat the ingredients just until combined to maintain a moist cake. Avoid overmixing, as this can lead to a denser cake. You can also add chopped nuts or crushed candies for extra texture, similar to S'Mores Snack Treats.
Serving Suggestions
This Chocolate Candy Bar Cake is delicious when served warm, especially with a scoop of vanilla ice cream on the side. Drizzle with Hot Chocolate Sauce for an indulgent treat. It pairs beautifully with a cup of coffee or milk and makes a perfect dessert for gatherings. Consider serving it alongside light snacks like Ham 'N Cheese Pinwheels for a balanced spread.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. For longer storage, freeze slices in an airtight container for up to three months. To reheat, microwave individual slices for about 20-30 seconds or warm in the oven at 350°F until heated through, ensuring the cake remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Candy Bar Cake contains roughly 1920 calories, with 28g protein, 291g carbohydrates, and 55g fat. It is an excellent source of protein (57% of the Daily Value), dietary fiber (46% of the Daily Value), and calcium (45% of the Daily Value). Note that it is relatively high in sodium, at 1904mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chocolate in this recipe?
Absolutely! You can mix and match chocolates based on your preference. Semi-sweet or dark chocolate can add a deeper flavor, while milk chocolate will keep it sweet and creamy. Just ensure that the total amount of melted chocolate remains the same for the best results.
What can I substitute for sweetened condensed milk?
If you need a substitute for sweetened condensed milk, you can use evaporated milk mixed with sugar. For every cup of sweetened condensed milk, combine 1 cup of evaporated milk with 1 cup of sugar, heating until dissolved. Alternatively, try coconut milk for a dairy-free option.
How can I tell when the cake is done baking?
The best way to check if your cake is done is by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep an eye on the baking time, and remember not to open the oven door too frequently, as this can affect the baking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).