Everything is said to be better with chocolate, and Cakepluss.com tend to agree! You may be sure that this chocolate Candy Cake will make you happier and more upbeat. We don’t mind that this cake is the epitome of chocolate atop chocolate. It begins with two layers of rich chocolate cake covered in frosting and concludes with Kit Kats all around it. It is topped with all of the chocolate candy to increase the wow factor. It comes out beautifully and is also quite simple to make.
Chocolate Candy Cake
I enjoy baking this cake for birthday celebrations, get-togethers with friends, or as a festive potluck dessert. It is quite easy to do and ideal for those who dislike decorating cakes. You can also greatly speed up the procedure by using a box of cake mix.
This cake has been prepared in a variety of ways, and that is what makes it so entertaining. You can change the color of the candies on top of the cake based on the occasion and fully personalize it. M&Ms, different chocolate candy bars, or really anything else you like can be added It’s simple to keep a chocolate sweet cake in your back pocket. It appears to be quite carefree and enjoyable.
- How many Kitkats do you need to make Candy Cake?
To encircle the cake, use roughly 30-35 Kit Kats. Please use the big size and not the minis.
- What may I adorn the chocolate Candy Cake with?
There are countless alternatives. You can use any of your favorite candy, like Twix, Reeses, Butterfingers, and M&Ms. With this cake, you are free to be imaginative and inventive.
- How long should a Candy Cake cool before frosting?
Before attempting to frost your cake, you should ensure that it has completely cooled. The ideal amount of time to wait is often two hours.
The Best Recipes of Candy Cake You Should Consider:
This Chocolate KitKat Candy Cake will wow your guests at your next party, and it’s easier to make than you might think since the candy does all of the decorating!
Ingredients of the cake:
- 2/3 cup of room temperature butter
- Granulated sugar, 1 3/4 cups
- Two huge eggs
- A single vanilla bean
- Cocoa powder, half a cup
- 2 12 cups all-purpose flour and a half teaspoon of salt
- Baking soda, 1 1/2 teaspoon
- 12 ice cubes of water
- 12 cup of room temperature butter
- Cocoa, 1/4 cup
- 2 cups of sugar in powder 1 pinch of salt
- Milk, 2 to 6 teaspoons
As for the Candy:
- Sufficient length for a large ribbon to go around the cake and tie
- 35-40 Pocky sticks with chocolate KitKats
- Round chocolate truffles
- White, milk, and dark chocolate assortment bars with unique shapes or textures
Instruction for making Candy Cake:
- The bottom of two 9-inch round cake pans should be lined with parchment paper, and the sides should be generously greased with shortening or softened butter.
- Set the oven to 350 degrees Fahrenheit.
- Butter, sugar, eggs, and vanilla are combined in a big basin and smoothed out.
- Add the cocoa powder, salt, flour, and baking soda to a medium mixing bowl. Whip everything together completely.
- To the butter mixture, add half of the dry ingredients, and whisk everything together thoroughly.
- Beat the butter mixture well after adding half of the water.
- Mix the batter thoroughly after adding the remaining dry ingredients in the second half.
- The dry ingredients should be combined thoroughly before the final half of the water is added.
- Between the two prepared pans, distribute the prepared batter equally. The batter’s top should be smooth.
- Bake for 27 to 30 minutes, or until a light touch causes the cake to spring back.
- Before turning the cake over onto a cooling rack and removing the parchment paper, let it cool for 10 minutes on a cooling rack. Before icing and chocolate candies are added, let the cake cool fully.
- In a large bowl, combine the butter, cocoa, powdered sugar, and salt to make the frosting. One tablespoon at a time, until the frosting is very smooth, add the milk.
- Beat for a further 2 minutes, until frothy and light.
- Place one layer of cake on your cake stand to start assembling the cake. Sprinkle a third cup of icing over the top. On top of the first layer of cake, place the second. The edges and tops of both of the cake layers should be covered with the leftover icing.
- When decorating the cake, do it immediately after icing it with chocolate to prevent the frosting from setting up a crust, which will aid.
- Break up all of the Kit Kats and begin lining the edge of the cake while the chocolate frosting is still soft (decorate straight away after icing it to prevent the frosting from forming a crust, which will help your candy stick better).
- Once you’ve completed the circle, use a wide ribbon to secure the Kit Kats to the cake.
- I went back over the Kit Kats and wiggled them closed together after attaching the ribbon, adding a few more sticks where necessary.
- As shown in the blog post, cover the top of the cake with your preferred chocolate candies.
- I prefer to fill the remaining space on the cake with pieces of chocolate, chocolate candies, and truffles after placing a few large pieces of chocolate bar and pocky sticks on top to give it some height. Enjoy!