I have taken a brief break from blogging due to our recent move to North Carolina, but today I had to come back and post about this rich and decadent Candy Bar Cake. This cake has a lot going on — it is made with layers of chocolate cake soaked in milky caramel syrup and then topped with malted milk chocolate frosting and chopped candy.Isn’t that a very loooong description of the cake?? But let me tell you the cake takes just about 3~4 hours from start to finish, out of that only about 1 hour is actual hands on time. Also this cake is eggless (I have included instructions on how to make with eggs in the recipe), and tofu acts as the ‘egg’ here.Another interesting thing about this cake is that I’ve used Hills Bros Cappuccino products in lieu of the liquid in the recipe. I recently got 2 flavors of the cappuccino, double mocha and salted caramel — they are excellent when served as hot cappuccino, but they are fantastic when used to make panna cotta or cappuccino float (just blend cappuccino mix with water and ice and top with ice cream — yumm!!). So for my Candy bar cake recipe, I used the double mocha mix in the chocolate cake and the salted caramel mix to the milky caramel syrup that I used to soak the cake. The cake turned out amazing — moist, chocolaty and yummy!! This is a perfect cake to make for the summer birthday parties — I’m sure everyone including the birthday girl or boy will love you for that.
Disclaimer: This is a sponsored post for Hills Bros. Cappuccino provided by Honest Cooking. All the opinions expressed in this post are mine.