Milk Chocolate Bar Bundt Cake with Chocolate Icing
Submitted by kats
Rich bundt cake made with melted milk chocolate bars gets crowned with a silky chocolate icing. Tender crumb studded with optional nuts bakes up in just 40 minutes.
YIELD
1 cakePREP
25 minCOOK
1 hrsREADY
1 hrsThis showstopping bundt cake starts with 11 milk chocolate bars that melt into the batter for intense chocolate flavor.
You melt 8 bars with butter until smooth, then fold that into a buttermilk cake batter. The buttermilk keeps the crumb tender while baking soda gives it lift.
The cake bakes at a lower temperature (325°F) so the chocolate doesn’t scorch, creating an even, moist texture throughout.
The remaining 3 chocolate bars melt into a glossy icing with butter and powdered sugar that drapes over the cooled cake.
Pro Tips
- Use good quality milk chocolate bars for the best flavor
- Let the melted chocolate mixture cool before adding to prevent curdling the eggs
- Grease and flour the bundt pan well to ensure clean release
- Cool the cake completely before icing or it will slide off
- Store at room temperature covered for up to 3 days
Ingredients
Directions
Melt 8 bars and 1 stick of butter in double boiler until smooth.
Set aside. Cream sugar and 1 stick butter, add eggs, 1 at a time, beating until smooth.
Add flour, buttermilk, and soda.
Add chocolate mixture, 2 teaspoon vanilla, and chopped nuts. Bake in a greased floured bundt or angel food cake pan for 40 min. to 1 hour at 325℉ (160℃).
For the icing, melt remaining candy bars and remaining butter until smooth.
Add small amount of vanilla and powdered sugar until desired spreading consistensy is reached.
Spread over cool cake.
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