The chocolate bar cake recipe is a rich, indulgent dessert that brings together the dense texture of a homemade chocolate cake and the glossy finish of melted chocolate on top.
The flavor is deep, bold, and sweet, layered with smooth chocolate coating and the option to add crushed or whole chocolate bars for extra texture.
Creating chocolate bar cake recipe is not just baking it’s about experimenting and pushing flavors forward. The specialty of this recipe lies in how it mimics the look and taste of actual chocolate bars.
Some trace similar versions back to vintage American cookbooks where chocolate candy-inspired cakes gained popularity. I’ll now show step-by-step how to make this chocolate bar cake recipe.
Why You’ll Love This Recipe
You’ll love this Chocolate Bar Cake Recipe because it delivers everything a chocolate lover craves moist, rich cake layered with real melted chocolate and topped with extra chocolate bar pieces for crunch and visual appeal.
The texture is dense yet soft, and the flavor is intense without being bitter. It feels indulgent but remains easy enough to make without fancy tools. You can customize it endlessly with different chocolate types or candy bar toppings.
This recipe captures the nostalgic joy of a chocolate bar in full cake form, turning a simple dessert into something bold and memorable.
How To Prepare Chocolate Bar Cake Recipe?
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Whisk or hand mixer
- Baking pan (9-inch round or square)
- Spatula
- Knife (for chopping chocolate bars)
- Oven
Ingredients
For the Cake Base
- 1 ¾ cups (220 g) all‑purpose flour
- ½ cup (50 g) cocoa powder (unsweetened)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs (room temperature)
- ½ cup (120 ml) vegetable oil (or melted unsalted butter)
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk (or milk + 1 Tbsp vinegar or lemon juice)
- ½ cup (120 ml) hot coffee or hot water (optional, to intensify chocolate flavor)
For the Chocolate Coating / Frosting
- 200 g (≈ 7 oz) chocolate bars or chocolate chips (milk, dark, or mix)
- 2 Tbsp (30 g) unsalted butter or cream (to smooth the chocolate)
- 2 Tbsp heavy cream (optional, for ganache style)
- Optional: extra chopped chocolate bars or candy bars for decoration
Instructions
1. Preheat and get your pan ready
Start by preheating your oven to 175°C (350°F). While it’s heating, get your baking pan ready. You can either line it with parchment paper (make sure it covers the bottom and sides), or grease it and dust it lightly with flour so nothing sticks later.
2. Mix the dry stuff
In a medium bowl, whisk together your dry ingredients that’s the flour, cocoa powder, baking powder, baking soda, and salt. Give it a good mix so everything is evenly distributed, then set it aside for now.
3. Work on the wet ingredients
Grab a large mixing bowl. Add the sugar and eggs, then beat them together you can use a hand mixer or just a whisk. You’re aiming for the mixture to turn a bit pale and get a little thick; this should take about 2 to 3 minutes. Once that’s done, pour in the oil (or melted butter if you’re using that instead) and vanilla extract. Stir until the mixture looks smooth and well blended.
4. Bring everything together
Now it’s time to start combining everything. First, add about half of your dry mix into the wet ingredients. Stir gently just enough to start combining it. Then pour in the buttermilk and the hot coffee (if you’re using it it adds depth to the chocolate flavor). Finally, add in the rest of the dry mix. Stir again just until everything is smooth. Don’t overmix that can make the cake tough.
5. Pour it in and bake
Pour the batter into your prepared pan and smooth out the top with a spatula. You can tap the pan gently on the counter to pop any big air bubbles. Then put it in the oven and bake for about 35 to 40 minutes. You’ll know it’s done when you poke the center with a toothpick and it comes out clean or with a few moist crumbs no wet batter.
6. Let it cool
When the cake’s done baking, take it out and set it on a wire rack. Let it cool in the pan for about 10 minutes. After that, you can either lift it out using the parchment or flip it out onto the rack to finish cooling completely.
7. Make the chocolate topping
Break up your chocolate bars into small pieces. Melt them gently with the butter (and a splash of cream if you want it extra rich) using a double boiler, or in the microwave in short bursts. Stir as it melts to keep it smooth don’t let it boil or get too hot, or it can seize up.
8. Frost the cake
Once your cake is fully cooled, set it on a tray or a sheet of parchment. Pour or spread the melted chocolate over the top. You can let it drip down the sides for a full coat. Use a spatula to smooth it out. While the chocolate is still soft, press some chopped chocolate pieces or candy on top if you want to decorate it.
9. Let it set, then serve
Leave the cake at room temperature until the chocolate sets. If you want it to firm up faster, stick it in the fridge for 20 to 30 minutes. Once the top is set, slice it into bars or squares and serve.
Nutrition Facts Chocolate Bar Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 480 |
| Fat | 25g |
| Carbohydrates | 60g |
| Protein | 5g |
| Sugars | 45g |
| Fiber | 2g |
Why My Recipe Works
My Chocolate Bar Cake recipe works because it balances rich flavor with a moist, tender crumb using simple, reliable ingredients.
The cocoa powder and hot coffee deepen the chocolate taste without making it bitter, while buttermilk keeps the cake soft and slightly tangy.
Oil is used instead of butter for a lighter texture that stays moist for days. Melting real chocolate for the topping creates a glossy, smooth finish that hardens just enough to mimic a candy bar.
The method is tested and designed for consistency, so the results are dependable every time.
Serving Suggestions For Chocolate Bar Cake Recipe
Serve Chocolate Bar Cake sliced into thick bars for a bold, candy-inspired look. Warm it slightly and pair with a scoop of vanilla or chocolate ice cream to enhance its richness.
Add a handful of fresh berries like raspberries or strawberries for a tart contrast. A light drizzle of chocolate or caramel sauce can elevate the flavor further.
Top with whipped cream for a soft, creamy finish. Pair with strong coffee or espresso to balance the sweetness. For special occasions, present it on a dessert platter or wrap slices as edible gifts.
My Tips Tips For Success!
1. Eggs, buttermilk, and butter (if using) should be at room temp. This helps everything mix more evenly and gives you a better-textured cake.
2. Stir just until everything is combined. Overmixing can make the cake tough instead of soft and tender.
3. Since chocolate is the star, the better the chocolate, the better the final taste. Go for real chocolate bars, not compound or overly processed ones.
4. Use an oven thermometer if you can. Many ovens run hot or cold, and this can affect baking time and texture.
5. If the cake is warm, the chocolate coating can melt off or turn greasy. Be patient, it’s worth it.
6. Press chopped chocolate bars or candy bits into the frosting right after you spread it, so they stick properly before it sets.
What Is The Secret To Melting Chocolate?
The secret to melting chocolate is patience and gentle heat. Use a double boiler or microwave in short bursts, stirring frequently to avoid overheating.
Ensure no water or steam touches the chocolate, as even a small amount can cause it to seize. By melting slowly and carefully, you’ll achieve a smooth, silky texture perfect for baking or dipping.
Additions
✔ Chopped Nuts: Adding chopped walnuts, pecans, or hazelnuts into the batter introduces a lovely crunch that contrasts nicely with the cake’s soft texture. The nuts also add a subtle earthiness and richness, enhancing the overall flavor complexity.
✔ Mini Chocolate Chips: Mixing mini chocolate chips throughout the batter creates pockets of melted chocolate in every bite. They melt just enough during baking to give an extra gooey texture without overwhelming the cake.
✔ Espresso Powder: A small amount of espresso powder or instant coffee granules added to the batter boosts the chocolate flavor dramatically. It intensifies the cocoa notes without tasting like coffee, making the cake taste richer and deeper.
✔ Dried Fruit: Incorporate dried cherries, cranberries, or even raisins into the mix for a sweet-tart contrast. The chewy texture of the fruit adds interest and balances the dense, chocolatey richness.
✔ Toffee Bits or Crushed Cookies: Sprinkling toffee bits or crushed cookies (like shortbread or digestive biscuits) on top of the frosting adds crunch and a buttery sweetness. It also makes the cake look extra inviting and adds an extra layer of flavor.
Proper Storage
To properly store your Chocolate Bar Cake Recipe, allow it to cool completely before covering it. You can keep it in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to a week. If you prefer, you can also freeze slices of the Chocolate Bar Cake Recipe by wrapping them tightly in plastic wrap and then aluminum foil. Frozen cake can be stored for up to 2 months.
Conclusion
My Chocolate Bar Cake Recipe turned out to be a huge success! The combination of rich cocoa, smooth chocolate chunks, and the perfect texture made it a treat that I couldn’t get enough of.
It felt so rewarding to bring that idea from my mind to reality. I hope you give Chocolate Bar Cake Recipe a try soon and experience the deliciousness for yourself.
I’m sure Chocolate Bar Cake Recipe will be just as satisfying for you as it was for me!
More Delicious Chocolate Cakes
The Best Triple Chocolate Mousse Cake
Best Delicious Chocolate Sheet Cake Recipe
Easy Chocolate Loaf Cake Recipe
Delicious Molten Chocolate Muffins
Skor Bar Chocolate Cake – A Perfect Blend
Chocolate Bar Cake Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or hand mixer
- Baking pan (9-inch round or square)
- Spatula
- Knife (for chopping chocolate bars)
- Oven
Ingredients
For the Cake Base
- 1 ¾ cups 220 g all‑purpose flour
- ½ cup 50 g cocoa powder (unsweetened)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups 300 g granulated sugar
- 2 large eggs room temperature
- ½ cup 120 ml vegetable oil (or melted unsalted butter)
- 1 tsp vanilla extract
- 1 cup 240 ml buttermilk (or milk + 1 Tbsp vinegar or lemon juice)
- ½ cup 120 ml hot coffee or hot water (optional, to intensify chocolate flavor)
For the Chocolate Coating / Frosting
- 200 g ≈ 7 oz chocolate bars or chocolate chips (milk, dark, or mix)
- 2 Tbsp 30 g unsalted butter or cream (to smooth the chocolate)
- 2 Tbsp heavy cream optional, for ganache style
- Optional: extra chopped chocolate bars or candy bars for decoration
Instructions
Preheat and get your pan ready
- Start by preheating your oven to 175°C (350°F). While it’s heating, get your baking pan ready. You can either line it with parchment paper (make sure it covers the bottom and sides), or grease it and dust it lightly with flour so nothing sticks later.
Mix the dry stuff
- In a medium bowl, whisk together your dry ingredients that’s the flour, cocoa powder, baking powder, baking soda, and salt. Give it a good mix so everything is evenly distributed, then set it aside for now.
Work on the wet ingredients
- Grab a large mixing bowl. Add the sugar and eggs, then beat them together you can use a hand mixer or just a whisk. You’re aiming for the mixture to turn a bit pale and get a little thick; this should take about 2 to 3 minutes. Once that’s done, pour in the oil (or melted butter if you’re using that instead) and vanilla extract. Stir until the mixture looks smooth and well blended.
Bring everything together
- Now it’s time to start combining everything. First, add about half of your dry mix into the wet ingredients. Stir gently just enough to start combining it. Then pour in the buttermilk and the hot coffee (if you’re using it it adds depth to the chocolate flavor). Finally, add in the rest of the dry mix. Stir again just until everything is smooth. Don’t overmix that can make the cake tough.
Pour it in and bake
- Pour the batter into your prepared pan and smooth out the top with a spatula. You can tap the pan gently on the counter to pop any big air bubbles. Then put it in the oven and bake for about 35 to 40 minutes. You’ll know it’s done when you poke the center with a toothpick and it comes out clean or with a few moist crumbs no wet batter.
Let it cool
- When the cake’s done baking, take it out and set it on a wire rack. Let it cool in the pan for about 10 minutes. After that, you can either lift it out using the parchment or flip it out onto the rack to finish cooling completely.
Make the chocolate topping
- Break up your chocolate bars into small pieces. Melt them gently with the butter (and a splash of cream if you want it extra rich) using a double boiler, or in the microwave in short bursts. Stir as it melts to keep it smooth don’t let it boil or get too hot, or it can seize up.
Frost the cake
- Once your cake is fully cooled, set it on a tray or a sheet of parchment. Pour or spread the melted chocolate over the top. You can let it drip down the sides for a full coat. Use a spatula to smooth it out. While the chocolate is still soft, press some chopped chocolate pieces or candy on top if you want to decorate it.
Let it set, then serve
- Leave the cake at room temperature until the chocolate sets. If you want it to firm up faster, stick it in the fridge for 20 to 30 minutes. Once the top is set, slice it into bars or squares and serve.