The season of fall definitely comes with a variety of sweet treats. Besides everything pumpkin spice and an array of apple confections, let’s not forget the abundance of candy that comes with Halloween. As an adult, I have thoroughly enjoyed buying all my favorite candies to pass out to the kiddies on October 31st. I always end up buying way too much candy in fear that I’ll run out in the midst of trick-or-treaters. Let me be honest, I don’t just buy the candy to pass out. I usually end up stuffing my face full of fun size candy bars and feeling guilty about it later.
This year I decided to try a different approach to my endless supply of chocolate. Instead of tearing through a bunch candy wrappers and calories, I thought I would find a different way to get rid of the temptation. I decided to turn that gluttony into inspiration for a new recipe.
Check out my latest recipe, Chocolate Hangover Cake. This delicious chocolatey recipe is full of yummy candy bar bits and rich cream cheese filling. The cake is then covered with a white chocolate glaze. The cake is then decorate with Kaleidoscope Sprinkles Why Iota Sprinkle Mix and more candy bar bits. This cake is incredibly delectable and decadent. It’s a great way to use up all that let over candy and makes a great gift!
You can find the complete recipe and step by step video below.
1 ½ cup granulated sugar
2 cups all purpose flour
¾ cup Dutch cocoa powder
1 ¼ tsp. baking soda
1 ¼ tsp. baking powder
½ tsp. salt
2 eggs, room temperature
½ cup greek yogurt
½ cup milk (I used oat milk)
½ cup vegetable oil
2 tsp. vanilla extract
2 tbsp. strong coffee (does not have to be fresh)
1 cup boiling water
8 oz. cream cheese, room temperature
½ cup granulated sugar
1 tsp. vanilla extract
2 tbsp. egg whites
12 oz. chocolate candy, roughly chopped
1 cup confectioners sugar
2 tbsp. white chocolate liqueur
Kaleidoscope Sprinkles Why Iota Sprinkle Mix, for decorating (optional)
Unwrap and roughly chop 12 oz (approximately 20 fun size) candy bars. Set aside.
Make filling. In a medium sized bowl, whisk together cream cheese, sugar, vanilla extract and egg whites until smooth. Using a spatula fold in approximately 8oz. of candy bars. Place filling in the refrigerator. Set remaining candy bars aside for decorating.
Preheat oven to 350F. Grease and flour bundt pan.
In another medium sized bowl mix together granulated sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, using either a stand or hand mixer, mix together eggs, yogurt, milk, vegetable oil, vanilla extract and coffee until combined. Add flour mixture to wet ingredients in thirds.
Once cake mixture is throughly combined slowly add boiling water.
Pour half of cake batter into bundt pan. Remove filling from refrigerator and add filling into middle of bundt pan using spatula. Cover filling with the remainder of the cake batter.
Bake cake for 50-55 minutes on 350F until cake tester comes out clean. Allow cake to completely cool to room temperature.
While cake is baking make glaze. In a small bowl whisk together confectioners sugar and liqueur.
Once cake has completely cooled, invert cake onto plate. Cover cake with glaze. Cover glaze with sprinkle mix and remainder of candy bar pieces.
Devour and enjoy!
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