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.”
I wonder what this would taste like with red velvet cake mix and the dark and white chocolate? HMM… DOING IT!
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Just made this and it turned out perfectly!! It was super easy and fun to make!! So pretty and yummy!
Made this once.. never again!
I swear I didn’t look at chocolate the same way (and without feeling ill) for several long months.
A contributing factor to this *may* have been my consuming a whole batch.. In one night..
Note to self: moderation is key (pshh, like anyone ever follows that rule ;P)
this is for sure on my christmas bake list to friends!!!!
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I know this is an older post, but I was wondering what size baking sheet should be suitable? Thank you =)
How can you top this?? I’ll tell you…angel food bark!!! Nom nom
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This stuff is delicious, but my favorite kind is something i make around christmas time. White chocolate with mint oreos and candy canes smashed up and dumped in. and if that’s too much mint for you, you can always use regular oreos, either way you’ll still want to eat the entire thing.
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I followed the directions precisely. The chocolates separated when I started breaking it, and the sprinkles didn’t stick because the white chocolate cooled off too quickly from the super cold dark chocolate base.
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I had the same problem as a few others–the chocolates separated and very few sprinkles stayed in place. I plan to give it another go but am hoping this time has better results…
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I made this last night, followed the directions exactly and I had the same problem a few others have mentioned: The dark chocolate bottom separated from the white chocolate when I started breaking it into “bark”. Any tips or suggestions on how to make the layers stick to each other? Perhaps I had the dark chocloate layer in the freezer too long?
hi jessica,
great site. i am planning a sprinkle for one of my friends, and this was one of the top things that i kept seeing over and over on pinterest after simply typing “sprinkles.” also, she has been craving cake batter ice cream through out this pregnancy, so your bark covers all the bases!
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Hello! Great that I came across your site as I love various recipes too. I saw this and had to pin it because the best time to make chocolate bark in my opinion is during the winter holiday. I made this but I used equal amount of dark chocolate and white chocolate (IKEA for the dark and Lindt for the white). I am glad that this called for cake batter mix because I had some I had already opened and used partially so this was a great excuse to use some more of it. Even with a couple of drops of condensation from the bowl used during my double boiler hitting the chocolate (I was scared it would be ruined) the chocolates molded perfectly. This recipe was super easy and going against my paleo diet (no refined sugar, no carbs, no dairy no processed foods) I tried a small piece and OMG…DELISH! I loved this recipe and would make it again. I think it is something so simple and inexpensive (chocolate more or less lol) and yet something kind of fancy. Thanks again!
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How to make it better?
Mint.
BOOM!
A print option would be nice. I can’t take my computer in the kitchen.
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could you describe me what is exactly “cake batter mix ” because I am french ans i have no idea to where can i get that!
Sorry for my bad english and thank you for answering
Hi, can you access Amazon from your country? If so, you could key in a search for “yellow cake mix” and see what you find and then order/buy it. Good luck!
:)
I know this comment is really old but just in case anyone else is wondering, calling a cake ‘yellow’ is an Americanism. It simply means the cake is a plain vanilla/Madeira type without chocolate or other flavourings. Therefore ‘yellow cake mix’ refers to a plain quick mix/packet cake (the ones where you buy the pre-made dry ingredients boxed up from the supermarket and simply add wet ingredients) They are heinous things, but using the dry mix as an ingredient in a different product sounds intriguing! I’m going to make it.
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