This Hershey’s Black Out Candy Bar Cake is a rich and indulgent dessert that brings together layers of chocolate goodness with a creamy filling. Perfect for gatherings or a quiet indulgence at home, this cake is straightforward to make, offering a comforting treat that satisfies any sweet tooth. With its combination of textures and flavors, this dessert is ideal for both weeknight dinners and celebratory occasions. Let’s step into the joy of baking this delightful cake.
Why You’ll Love This Hershey’s Black Out Candy Bar Cake
You’ll appreciate the ease and reliability of this recipe, as it combines simple steps with dependable results. The balanced flavors of chocolate and cream cheese create a comforting experience, making it a practical choice for everyday situations. Perfect for family meals or special gatherings, this Hershey’s Black Out Candy Bar Cake fits seamlessly into your routine, providing a sweet escape whenever you need it.
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Spatula
- Baking pans
- Measuring cups and spoons
- Parchment paper
Ingredients Hershey’s Black Out Candy Bar Cake
- 2 8-ounce packages cream cheese, at room temperature (smooth texture)
- ½ cup sugar (sweetness)
- 3 eggs, at room temperature (binding agent)
- ¼ cup sour cream, at room temperature (moisture)
- 1 tsp vanilla extract (flavor contribution)
- 4 ounces chopped milk chocolate, melted (richness)
- 2 cups sugar (sweetness)
- 1-3/4 cups all-purpose flour (structure)
- ¾ cup cocoa powder (chocolate flavor)
- 1-1/2 teaspoons baking powder (leavening agent)
- 1-1/2 teaspoons baking soda (leavening agent)
- 1 teaspoon salt (balance)
- 2 eggs (binding agent)
- 1 cup milk (moisture)
- ½ cup vegetable oil (moisture and texture)
- 2 teaspoons vanilla extract (flavor contribution)
- 1 cup boiling water (enhances chocolate flavor)
- 3 sticks butter (richness and moisture)
- 2 cups cocoa (deep chocolate flavor)
- 9 cups powdered sugar (sweetness and texture)
- 1 cup milk (moisture)
- 3 teaspoons vanilla extract (flavor contribution)
- 1 cup milk chocolate chips, to decorate (sweetness and texture)
- 1 cup semi-sweet chocolate chips (rich chocolate flavor)
- ½ cup heavy cream (richness)
- Different sized Hershey bar pieces for garnish (decorative)
How to Make Hershey’s Black Out Candy Bar Cake
Step 1. Begin by preparing the cream cheese filling. In a large mixing bowl, combine the cream cheese and sugar, then beat them together until smooth and creamy. Ensure there are no lumps in the mixture as you beat, which will give the filling a nice texture once baked. Once combined, set aside for later use.
Step 2. Next, incorporate the eggs one at a time into the cream cheese mixture, ensuring each is fully blended before adding the next. This helps maintain a smooth texture. After the eggs are well integrated, add the sour cream and vanilla extract, mixing until everything is uniform.
Step 3. Now, melt the chopped milk chocolate gently in a microwave or double boiler. Once melted, let it cool slightly, then mix it into the cream cheese filling until combined. The chocolate will add a rich flavor, enhancing the overall taste of the filling.
Step 4. In a separate bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mixing these together ensures that leavening agents are evenly distributed, which is crucial for the cake to rise properly.
Step 5. In a third bowl, combine the wet ingredients, which include eggs, milk, vegetable oil, and vanilla extract. Whisk these together until smooth and uniform. This mixture will keep the cake moist and flavorful.
Step 6. Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or electric mixer at low speed to combine. Be cautious not to over-mix, as this can create a denser cake. Once integrated, you’ll have a thick batter ready for the next step.
Step 7. Thin the batter by adding boiling water. This step may seem unusual, but it helps create a moist and tender cake. Mix carefully until combined; the batter will be quite liquid, which is perfectly fine.
Step 8. Preheat your oven to 350°F. Grease and flour two 9-inch baking pans, ensuring the cakes release easily once baked. This is a vital preparation step to avoid any sticking while serving.
Step 9. Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops of the batter if necessary. This ensures even baking and a nice appearance after the cakes are done.
Step 10. Bake in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the time but also check closely as ovens vary. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
Step 11. Prepare the frosting by beating the butter in a mixing bowl until it’s smooth. Then, gradually add cocoa powder and powdered sugar, alternating with milk. Mix until fluffy, ensuring everything is well combined and soft. This step builds a rich and creamy frosting.
Step 12. Once the cakes are completely cooled, place one layer on a serving plate. Spread a portion of the cream cheese filling over the top, followed by a layer of the frosting. The combination of these layers introduces wonderful flavors and textures.
Step 13. Carefully place the second cake layer on top and repeat the spreading of cream cheese filling and frosting on the top layer. Make sure the frosting is smooth and evenly distributed for a polished finish.
Step 14. For decoration, sprinkle milk chocolate chips and semi-sweet chocolate chips on top. Finally, add different sizes of Hershey bar pieces for an eye-catching finish. This not only enhances the look but adds delightful bites of chocolate.
Step 15. Allow the cake to set for a few minutes before slicing. This brief wait enriches the flavor as the filling firms up a bit. Serve it up and enjoy a slice of this decadent Hershey’s Black Out Candy Bar Cake.
Serving Suggestions
This cake is incredibly versatile and can be enjoyed at any time of day. It’s perfect for dessert after a family dinner, or serve it as a sweet treat during brunch. Cut small slices for an afternoon snack or include leftovers in packed lunches for a delightful surprise. It can also be shared at gatherings or celebrations, impressing guests with its rich flavor and beautiful presentation.
Pro Tips for Best Results
- Ensure all dairy ingredients are at room temperature for better mixing and texture.
- Don’t skip the boiling water; it enhances moisture and allows the chocolate flavors to bloom.
- Let cakes cool completely before frosting to prevent melting.
- Use an offset spatula for a smoother finish when frosting the cake.
- Adjust the decoration with any favorite chocolate candies for personalization.
Common Mistakes to Avoid
- Using cold ingredients: Cold eggs or cream cheese can lead to a lumpy filling and uneven mixing. Always allow them to reach room temperature before starting.
- Overmixing the batter: Mixing too much can develop gluten, resulting in a tougher texture. Mix just until ingredients are combined.
- Not greasing pans adequately: If pans aren’t greased well, cakes can stick. Use a generous amount of grease with flour to ensure easy release.
- Skipping the boiling water: This adds vital moisture to the cake, impacting texture. Don’t skip this step; it makes a noticeable difference.
- Closing the oven door too soon: Rapid temperature changes can cause cakes to deflate. Keep the door closed while baking to maintain a consistent temperature.
- Ignoring cooling times: Frosting a warm cake can lead to melting. Always let cakes cool completely on a wire rack before frosting.
Variations & Substitutions
Feel free to experiment with different types of chocolate, such as dark cocoa powder or chocolate chips, to adjust the cake’s flavor profile. For a lighter filling, consider using flavored yogurt in place of sour cream. You might also add nuts or a fruit jam layer between the cakes for added texture and taste.
Storage & Reheating
Store the cake at room temperature for up to two days, but it’s best kept in the refrigerator if longer. When refrigerating, cover it tightly to prevent it from drying out. This cake can also be frozen for up to three months; just wrap it well in plastic wrap and foil. To reheat, place slices in the microwave for a few seconds, ensuring you maintain the texture.
Nutrition Information
- Calories: Not provided
- Total Fat: Not provided
- Saturated Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Sugar: Not provided
- Protein: Not provided
- Sodium: Not provided
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake layers a day in advance. Wrap them tightly in plastic wrap and store them in the refrigerator. The frosting can also be made ahead and stored similarly.
How long does it last in the fridge?
This cake can last about 5 to 7 days in the refrigerator if stored correctly. Be sure to cover it tightly to keep it fresh.
Can I freeze this recipe?
Yes, you can freeze the cake. Allow it to cool completely, then wrap it well in plastic wrap and foil. It can be stored in the freezer for up to three months.
What can I substitute for one ingredient?
If you don’t have sour cream, plain yogurt can be used as a substitute. It has a similar texture and provides moisture to the cake.
Why didn’t my recipe turn out as expected?
Common issues often stem from ingredient temperature, overmixing, or not following baking times accurately. Ensure all ingredients are at room temperature and monitor baking closely.
Final Thoughts
Making Hershey’s Black Out Candy Bar Cake is a rewarding experience that results in a deeply satisfying dessert. Each layer brings together a lovely balance of flavors, making it ideal for sharing and enjoying on any occasion. As you savor this cake, rest assured knowing you’ve created a comforting treat that brings joy and satisfaction to every slice.
Hershey's Black Out Candy Bar Cake
Ingredients
Cream Cheese Filling
- 2 packages 8-ounce packages cream cheese, at room temperature smooth texture
- ½ cup sugar sweetness
- 3 large eggs, at room temperature binding agent
- ¼ cup sour cream, at room temperature moisture
- 1 tsp vanilla extract flavor contribution
- 4 ounces chopped milk chocolate, melted richness
Cake Batter
- 2 cups sugar sweetness
- 1-3/4 cups all-purpose flour structure
- ¾ cup cocoa powder chocolate flavor
- 1-1/2 tsp baking powder leavening agent
- 1-1/2 tsp baking soda leavening agent
- 1 tsp salt balance
- 2 large eggs binding agent
- 1 cup milk moisture
- ½ cup vegetable oil moisture and texture
- 2 tsp vanilla extract flavor contribution
- 1 cup boiling water enhances chocolate flavor
Frosting
- 3 sticks butter richness and moisture
- 2 cups cocoa powder deep chocolate flavor
- 9 cups powdered sugar sweetness and texture
- 1 cup milk moisture
- 3 tsp vanilla extract flavor contribution
Decoration
- 1 cup milk chocolate chips, to decorate sweetness and texture
- 1 cup semi-sweet chocolate chips rich chocolate flavor
- ½ cup heavy cream richness
- to taste Different sized Hershey bar pieces for garnish decorative
Instructions
Preparation of Fillings
- In a large mixing bowl, combine the cream cheese and sugar, then beat them together until smooth and creamy.
- Incorporate the eggs one at a time into the cream cheese mixture.
- Add the sour cream and vanilla extract, mixing until everything is uniform.
- Melt the chopped milk chocolate and mix it into the cream cheese filling until combined.
Cake Batter Mixing
- In a separate bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a third bowl, combine the wet ingredients: eggs, milk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix carefully.
- Thin the batter by adding boiling water and mix until combined.
Baking the Cake
- Preheat your oven to 350°F and grease two 9-inch baking pans.
- Divide the batter evenly between the two prepared cake pans.
- Bake for about 30 to 35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
Frosting and Assembling
- Beat the butter in a mixing bowl until smooth, then gradually add cocoa powder and powdered sugar, alternating with milk.
- Once cakes are completely cooled, place one layer on a serving plate and spread a portion of the cream cheese filling over the top.
- Add a layer of frosting, then place the second cake layer on top and repeat the spreading.
- Decorate with milk chocolate chips, semi-sweet chocolate chips, and Hershey bar pieces.
- Allow the cake to set for a few minutes before slicing and serving.