Valentine’s Day Cake Batter Chocolate Bark

You may remember when I made Almond Bark and Peppermint Bark for people in my office at Christmastime.

Welp, I did it again, but for a different holiday.

Can you guess which?

If you have any sense at all, you probably follow Jessica’s blog, How Sweet It Is (and if you don’t, you should probably get on that. It’s like food porn.). Anyway, if you do follow her blog, you’ve likely read about (and drooled over) her cake batter chocolate bark. Suffice it to say that I filed that one in my inner Rolodex and haven’t forgotten about it since.

Valentine’s Day gave me the perfect opportunity to try it out. I took her idea, but did it my way.


Also, I honestly just used what I had on hand.

Cake Batter Chocolate Bark

Ingredients:

  • 7 oz (two 3.5 oz bars) Lindt Dark Chocolate (I used 85% Cocoa)
  • 8.8 oz (two 4.4 oz bars) Lindt White Chocolate
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups white chocolate chips
  • 1 tbs coconut oil
  • 2-3 tbs yellow cake mix (I used two and I wish I’d used three)
  • toppings of choice (in the theme of Valentine’s Day, I used conversation hearts and pink/ red/ white M&Ms)

Directions:

Melt dark chocolate bars (break into pieces first) and semi-sweet chocolate chips for 30 seconds in microwave, then take out to stir and add 1/2 tbs coconut oil. Microwave for another 1 – 1 1/2 minutes (or until the mixture is entirely melted), stopping every 30 seconds to stir.

Once melted, pour onto parchment paper spread across a baking sheet evenly.

Freeze for 20 minutes.

Melt white chocolate bars (break into pieces first) and chips for 30 seconds in microwave, then take out to stir and add the other 1/2 tbs coconut oil. Microwave for another 1 – 1 1/2 minutes (or until the mixture is entirely melted), stopping every 30 seconds to stir.

Once the white chocolate is melted, stir in cake mix.

Pour white chocolate mixture on top of frozen dark chocolate sheet. Spread white chocolate evenly across with a spatula and sprinkle with candy toppings (or, if you’re using conversation hearts like I did, place them carefully on top).

Freeze for 20-30 more minutes.

If possible, refrigerate overnight.

Break sheet into pieces… and you’re done!

This made enough to bring both to a small party and to share with friends at work. It packs a lot of punch!

Advertisements

6 Comments

Filed under Blog Posts, Recipes

6 responses to “Valentine’s Day Cake Batter Chocolate Bark

  1. What an easy, yet awesome recipe!

  2. I tried making this around Christmas and it did not work out for me at all! I was so bummed. I’ll have to try it again, your version is so cute! How fun for Valentine’s day.

  3. ooh yum! I like those little candy hearts but in moderation (one too many will send me into a sugar coma). Looks like a great way to enjoy them!

  4. YUM! These look suuuper tasty. I love how the hearts make them so colorful!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s