My Skor Bar Chocolate Cake story begins with a craving for something indulgent and irresistible. One afternoon, I stumbled upon a recipe that combined my love for chocolate, caramel, and toffee, resulting in the creation of this heavenly cake.
The Skor Bar Chocolate Cake itself is rich and moist, thanks to the combination of Devil’s Food cake mix, sweetened condensed milk, and mayonnaise, with the added twist of strong hot coffee to enhance the flavor.
The Skor bars add a delightful crunch, perfectly complementing the cake’s softness. Topping it with sweetened condensed milk, chocolate sauce, toffee bits, and caramel sauce takes it to a whole new level.
The result? A decadent dessert that’s become a family favorite, always leaving everyone asking for seconds.
What Is Skor Bar Chocolate Cake?
Skor Bar Chocolate Cake is a decadent dessert that combines the moist richness of chocolate cake with the sweet, toffee-like crunch of Skor bars.
Typically, this cake is layered with gooey caramel and topped with crushed Skor bars, creating a multi-textured experience that balances softness, chewiness, and crunch.
The result is a treat that’s as visually appealing as it is delicious.
How To Prepare Skor Bar Chocolate Cake?
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 45-50 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Calories: Approximately 450-500 per slice (depending on servings)
- Yield: 12 servings
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9×13-inch baking pan
- Spatula
- Wooden skewer or fork
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 box Devil’s Food chocolate cake mix
- 1 can (14 oz) sweetened condensed milk
- 1 cup mayonnaise
- 1 cup strong hot coffee
- 4 Skor bars (crushed)
- ½ cup cocoa powder
- 3 large eggs
- 1 tablespoon vanilla extract
For the Topping:
- 1 can sweetened condensed milk
- 1 jar chocolate sauce (divided)
- 1 bag toffee bits (divided)
- 1 jar caramel sauce (divided)
How To Make Skor Bar Chocolate Cake
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the Devil’s Food cake mix, sweetened condensed milk, mayonnaise, strong hot coffee, cocoa powder, eggs, and vanilla extract.
3. Mix well using a hand mixer or whisk until smooth and well combined. Fold in the crushed Skor bars gently to distribute them throughout the batter.
4. Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool completely in the pan on a cooling rack. Once the cake has cooled, drizzle the sweetened condensed milk over the top of the cake.
6. Next, drizzle the chocolate sauce over the cake. You can reserve a portion of the sauce for serving. Sprinkle the toffee bits evenly over the cake. Finally, drizzle the caramel sauce over the toffee bits and chocolate sauce.
7. Slice the cake into pieces (approximately 12 servings) and enjoy! Optionally, serve with additional chocolate sauce or whipped cream for extra indulgence.
Special Notes
➤ Customize the Crunch: If you can’t find Skor bars, you can substitute them with Heath bars or any other toffee candy bar. The result will still be deliciously crunchy.
➤ Serve Chilled: This cake tastes even better after it’s had some time to chill in the fridge. The flavors meld together, and the whipped topping sets nicely, making it easier to slice and serve.
Presentation and Serving
1. Presentation
A beautifully presented Skor Bar Chocolate Cake will impress your guests even before they take their first bite. Consider these presentation tips:
❖ Decorative Toppings: Add extra crushed Skor bars and perhaps a drizzle of chocolate or caramel on top for a finished look.
❖ Serving Platter: Use a decorative cake stand or platter to elevate the cake and showcase its layers.
❖ Garnishing: Garnish with a sprinkle of sea salt on top of the caramel layer for an extra touch of flavor and visual appeal.
2. Serving
For the best experience, serve the cake at room temperature or slightly warmed. This allows the caramel to remain gooey, and the chocolate to be rich and flavorful.
❖ Slicing: Use a sharp knife that’s been dipped in hot water to cut clean slices. This helps prevent the cake from sticking to the knife.
❖ Accompaniments: Pair the cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of extra caramel sauce for added indulgence.
Common Mistakes to Avoid This Cake
▶ Overmixing: Overmixing the batter can lead to a dense cake. Mix just until ingredients are combined.
▶ Underbaking: Make sure the cake is fully baked. An underbaked cake may collapse or become too gooey.
▶ Caramel Consistency: Ensure the caramel is thick enough to hold its shape but not so thick that it becomes hard. Aim for a pourable consistency.
▶ Skor Bar Distribution: Ensure even distribution of Skor bar pieces to maintain a balanced texture and flavor.
How To I Store
To store Skor Bar Chocolate Cake, allow it to cool completely before covering it with plastic wrap or aluminum foil.
You can store it at room temperature for up to 2-3 days if you plan to eat it quickly. For longer storage, refrigerate it in an airtight container for up to 1 week.
If you want to keep it fresh for an extended period, wrap the cake tightly and freeze it for up to 3 months. To serve, simply thaw it in the refrigerator overnight and enjoy!
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Conclusion
The success of my Skor Bar Chocolate Cake has been nothing short of amazing. What started as a simple craving has turned into a cherished recipe that brings joy to family and friends.
Each bite is a perfect blend of rich chocolate, caramel, and toffee, and the compliments never stop coming.
The Skor Bar Chocolate Cake has become a staple at gatherings, and I take pride in how it always makes an impression.
My success lies not just in creating a delicious dessert, but in the joy it brings to others, turning any occasion into a sweet celebration.
I’ve learned that sometimes, the best creations come from trusting your instincts and a love for good food.
Skor Bar Chocolate Cake
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9×13 inch baking pan
- Spatula
- Wooden skewer or fork
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 box Devil’s Food chocolate cake mix
- 1 can 14 oz sweetened condensed milk
- 1 cup mayonnaise
- 1 cup strong hot coffee
- 4 Skor bars crushed
- ½ cup cocoa powder
- 3 large eggs
- 1 tablespoon vanilla extract
For the Topping:
- 1 can sweetened condensed milk
- 1 jar chocolate sauce divided
- 1 bag toffee bits divided
- 1 jar caramel sauce divided
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the Devil’s Food cake mix, sweetened condensed milk, mayonnaise, strong hot coffee, cocoa powder, eggs, and vanilla extract.
- Mix well using a hand mixer or whisk until smooth and well combined. Fold in the crushed Skor bars gently to distribute them throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a cooling rack. Once the cake has cooled, drizzle the sweetened condensed milk over the top of the cake.
- Next, drizzle the chocolate sauce over the cake. You can reserve a portion of the sauce for serving. Sprinkle the toffee bits evenly over the cake. Finally, drizzle the caramel sauce over the toffee bits and chocolate sauce.
- Slice the cake into pieces (approximately 12 servings) and enjoy! Optionally, serve with additional chocolate sauce or whipped cream for extra indulgence.