Cake Batter Chocolate Bark.
I don’t think I’ve ever been so excited to share a recipe with you. I mean, cake batter chocolate bark?!
Or to lick a bowl.
All you must do is whisk it well into the melted white chocolate. Best decision ever.
And don’t worry about “what to do with the rest of the cake mix.” Store it for later. Make more bark. Make cake-mix cookies. Eat it off a spoon. Bake a cake. Mail it to me.
Just don’t not make this because you’re worried about the extra cake mix. It’s simply a detail.
The truth is, I’ve never been much of a “bark” person. I think barks tend to be beautiful, colorful, and make fabulous gifts, but I’m not really interested in eating my chocolate with nuts and fruit. I decided yesterday that I was going to make some form of chocolate bark, but I knew it had to be different. Not plain, old, boring bark.
After laying on the couch slurping butter-soaked shrimp scampi, plowing through a bag of m&m’s and watching 7 hours of Lifetime television, I had my answer: cake batter. I don’t know where it came from. I swear it was an epiphany. Or perhaps I had just swallowed way too much sugar.
Yes, it may be quite a trendy flavor, but can you really ever go wrong? I think not.
And I didn’t want to just make white chocolate bark. This baby needed a little more personality. More spunk. Tons of flavor. More richness. And calories. More reason to buy new bigger pants.
So I added a dark chocolate layer too.
Did you know I have an obsession with sprinkles? Now you do.
I’d put them on everything if I could. Color me 5 years old.
Cake Batter Chocolate Bark
- 6 ounces high quality dark chocolate (I used Lindt 70%)
- 12 ounces high quality white chocolate (I used Lindt)
- 3 teaspoons yellow cake mix
- sprinkles of your choice (at least 3 tablespoons worth or more)
Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.
Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
Once set, break into chunks. Keep refrigerated.
Did you make this recipe?
I appreciate you so much!
All I really want to know is how I can possibly top this treat. Riddle me that!
[photos by sarah fennel]