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.
The secret ingredient here? You may think I’m crazy… but it’s a spoonful of actual cake mix.
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
Ingredients
- 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
Instructions
- 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?
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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]
468 Comments on “Cake Batter Chocolate Bark.”
Sooooo, I made this last night. I have to be honest, I am inept in the kitchen, I am in the process of teaching myself how to cook, and it’s going pretty well, with only minor catastrophes. These came out really delicious, and it was super easy (even easier for normal people). I used milk chocolate instead of dark, because of preference. I bought Godiva chocolate, especially for this masterpiece, and of course ended up burning it in the microwave. Not surprising. I ended up using chocolate chips, and I have no complaints. I borrowed my mothers chocolate fondue melter contraption, because at 25, I am clearly not capable of handling something as complicated as the microwave. My sprinkles did not stick very well, even though I tried to get them on the white chocolate right away, and I used a little extra cake batter. Thanks so much for this recipe. I just started reading your blog. I am a huge fan and my big mouth is spreading it around. Happy holidays.
Hi Jenilee! Thanks for reading. I am so glad you like the bark, though that is odd about the sprinkles! I adore Godiva and would probably cry is I burnt it.
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Ah, so I just made this a few hours ago, and I’m sad to say that Betty Crocker’s Gluten-Free Yellow Cake mix DOES NOT work in this recipe :[ That cake mix has zero flavor, but being GF I had to use it….darn. No cake batter flavor whatsoever. The bark is still beautiful though! I’m sure it will do nicely when the chocolate cravings hit!
danielle – thanks for trying it for all us GF people. I am bummed out. maybe another mix would work? I am going to pass it on. Will keep you posted!
I just made this and it came out SO good. For anyone that’s as crazy about cake batter as I am, you may want to double or triple the amount of cake batter powder used. I probably quadrupled it. I also kind of burned the white chocolate, so maybe it needed more to mask that? Anyway, thank you so much for the recipe! I will be making it again and again.
So glad you liked it!
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Loooooove it! I’m adding this to my list of things to make this week! Thanks!
Ah! This is so pretty! I need to make this soon based on the rainbow sprinkles alone. <3
I want to include these in gift boxes for christmas, how long can you leave them out of the refrigerator?
They should be fine for a few hours- probably 2. I would actually keep them in the freezer until you need them.
I just recently found your site- and I love it! I had to try this recipe out because it was SO simple! I took some pictures and blogged about it. Not nearly captured as beautifully as yours- but I enjoyed making it the same!
My post is here in case you want to check it out:
http://milkandcuddles.com/2010/12/chocolate-bark-recipe-cake-batter-flavor/
Thanks for sharing the recipe! So yummy!
Your bark looks FABULOUS! Thanks. :)
Hey Jessica- this looks amazing. What size pan to you put it in? And is it a cookie sheet? Thanks!
I have made this multiple times and just use a different cookie sheet each time. You really can control the thickness/spreadable-ness of the chocolate so it is up to you!
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I love your humor! Lol
These do looks really good!
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I’m pretty sure I’m in love. I am a total sucker for cake batter.
OOPS! I just bought Ghiradelli’s Extra Bittersweet Dark Choc (70%) and Bittersweet (60%). Is that the same thing or totally different? I so wanted to make this tonight, but I don’t want to if I have the wrong kind of chocolate.
Thanks!
Hi Laurie! That should work fine. Let me know how you like it!
okay, that looks absolutely amazing. But I have a question! I made peppermint bark and as soon as the bark came to room temp, the dark chocolate started turning a lighter color. Almost looking dried out. How do I stop that? I want to make this stuff and I want it to be as pretty as yours!
hmmm… I wish I knew! Honestly I don’t know much about melting chocolate but others are telling me it sometimes needs to be tempered (whatever that means!). It could also be the lack of stabilizers in the chocolate? Honestly, mine doesn’t sit out long – it is consumed almost immediately. That is probably why it hasn’t happened to me!
You didn’t temper your chocolate. Bringing the chocolate up to a specific temp, for a certain time length. This gives the chocolate a shiny, rather than dull appearance. You would have to look up the specifics online, but that is why it is dull. Zapping it in the microwave won’t temper the chocolate and you wouldn’t notice it as much on white chocolate, due to it’s color.
One of the interesting things about chocolate is that the crystalline structure it forms during re-solidification (turning back into solid, hard chocolate) depends on its temperature. Tempering the chocolate is a way to ensure that it develops the correct crystalline structure, resulting in the hard, shiny, smooth chocolate we all know and love. The seed method, is probably one of the easier ways to temper chocolate. You melt the chocolate in a double boiler (or even a metal bowl over a pot of boiling water, just make sure the bottom of the bowl/boiler DOES NOT TOUCH the water), preferably to 105°F to ensure complete melting. Then, remove it from the heat. Because most chocolate you buy is already tempered, adding some unmelted chocolate of the same variety and brand (if you are only melting a little chocolate, some smaller chopped pieces should work), and stirring it until it melts into your melted chocolate (and the chocolate reaches 88-90°F) should help promote proper crystal formation. You can Google the seed method as well as specific tempering temperatures (they vary slightly with the type of chocolate e.g. white, dark etc.). Good luck (and don’t worry, it’s much simpler than it sounds)!
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this is insane! this is not fair!!!
omg tis is heaven on earth!!!!!!!!!
i m so making this
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I love this recipe!! I’m thinking confetti cake mix for mine…with Extra Sprinkles :p
That’s an awesome idea. We love funfetti!
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Making this for new years. Sprinkles= festive!!! Only one teaspoon of cake mix? Think it would work with a few teaspoons or a tablespoon? I want lots of cake flavor! Does a teaspoon really do it? Nervous to add more, might change the texture. What do you think?
You can definitely add more! I’ve made it many more times since posting this recipe and have since added much more cake batter, probably 1-2 tablespoons. The key is to add it slowly about 1 teaspoon at a time and really whisk to rid the chocolate of any lumps!
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aaaah i made something like this too!! well a couple actually bc im obsessed with cake batter…always looking for ways to use it…love it!!! yours is cool too :) ps, our blog recipes are similar…love running into blogs with the same taste :):):)
http://damegoodeats.blogspot.com/2011/01/cupcake-bark.html
http://damegoodeats.blogspot.com/2011/01/funfetti-bark.html
It looks wonderful. I am an equal opportunity chocolate eater. I will never understand your comment about not wanting to eat chocolate with nuts or fruit. Never? Or not just this time?
What a great idea! This looks delicious!
You must watch a lot of Ina Garten with all this talk about “good” ingredients. “Good” is really a preference.
Just made it!
SO awesome!
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So, I’m not sure if anyone else is as clueless as I am about what sorts of things can happen in the microwave. I am an idiot. I melted some of the chocolate in the microwave and whisked in the cake batter (thinking that I could add more chocolate to melt in so it could be blended gradually)… Well, while I was melting the last 4 ounces, miracles were taking place in my bowl that I was unaware of. When I was stirring the newly melted chocolate, my whisk hit something solid in the bottom of the bowl… I dug down in there and lo and behold, I had a misshapen baby cake in the bottom of the bowl. Who knew?? I didn’t want to waste it, so I just hacked the baby miracle cake to bits and stirred it it and finished it up. It’s sitting in the freezer setting up right now…. it’s probably going to be gross. I am sad. And my boyfriend thinks I’m an idiot. Probably because I am lol
It came out great, anyway! woohoo!
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Rather then sprinkles, you could put broken chips of candy canes. It would make it even more Christmas-y.
i made this with toblerone on top of dark chocolate. oh my it was so delicious. i shared some small pieces with others, but i pretty much ate most of it myself. i made the white chocolate version as well, but for some reason i didn’t write down how much of each kind of chocolate so i ended up with a smaller batch. probably just as well. then my husband put 3 bars of toblerone in my stocking for christmas, and i decided to try that. one thing, and it’s probably because i didn’t know anything about tempering the chocolate, but it was hard to break into pieces. i got the bright idea of putting foil over it and whacking it with a mallet. note to self: sprinkles aren’t indestructible. the bark wasn’t as pretty, but still really really ridiculously good. mmmm hmmmm! i think we should be bffs.
I love all of the pictures :-)
I want to make this for my sister’s birthday, but I read that it needed to be refrigerated. I’m flying out to see her next week, but I’m not sure it will make it during the traveling. Is there a reason it should be refrigerated?
Thanks!
As the chocolate comes to room temperature, it just softens and doesn’t stay as pretty. You can try it for sure!
It also sets up faster and gives the chocolate a great shine and snap when eating it. Trust me i went to culinary school for baking and pastry.
Wow, just saw these. I love making different types of chocolate bark. I made 4 different kinds for Christmas but I am definitely putting this on my list for next time!
Brilliant…. cake batter anything is great. I’m definitely added them to my gift baskets for holidays.
I made it for the Superbowl party I went to (I was there for the commercials and food, of course) and it was a hit!
Of course, I made sure to taste test it before the party. And really, who throws chocolate scraps away?
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I made this today and the two layers didn’t stick together. I’m not sure what happened. Do you have any ideas? My sprinkles didn’t stick too well either, I put them on right away. I posted a picture on my blog of what it looked like. It is yummy, but not so much presentable if I wanted to gift it!
Hmmm…. I really can’t say for sure without being there what exactly happened… did you use high quality chocolate? I am honestly not sure, but that hasn’t happened to me yet and I’ve made it about 5-6 times!
Not at all high quality! It was what I had in my pantry. I’ll have to give it another go with the good stuff. My only other though was that the dark chocolate might have gotten a bit of condensation on it, but I poured the white on as soon as I took it out of the freezer. Well, regardless of appearance it is delicious, I guess this just gives me an excuse to make it again :)
That may be it, but I can’t be sure. If you try again let me know! So sorry it didn’t come out the first time. And my husband would also rather eat chocolate chip cookies. :)
This looks ridiculously good. GREAT idea! :-D
oh my gooooooooosh i cannot get enough of your blog. ahh i love you
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