Chocolate Candy Cake
My son’s birthday is Halloween. He has always loved his birthday and we try to have a lot of fun with it. This year he requested a “candy” cake inspired by all the candy given out on Halloween. At first, we were going to try to make a cake that looked like a candy bar, and we may still do that at some point, but he saw at cake at our local grocery store and decided it was perfect. This Chocolate Candy Cake has chocolate cake, chocolate filling, chocolate frosting, wrapped with Kit Kat candy bars and covered with M&Ms. I must admit, it really feels like Halloween. This cake is impressive to see but not that challenging to make. I think it is more challenging to cut with all that candy to get through. Everyone enjoyed this cake a lot, especially all the kids. It was a big hit and I’m glad he came up with the idea. Give it a try, your party attendees will thank you!
Chocolate Candy Cake Recipe
- Devils Food Chocolate Cake Mix
- Ingredients to make the cake according to the box
- 2 tbsp. cornstarch
- ½ cup sugar
- ½ cup water
- 1 tbsp. butter
- 2 oz. semi-sweet chocolate
- 8 oz. semi-sweet chocolate chips
- 6 cups confectioners' sugar
- 16 Tbs. (2 sticks) butter
- 6 Tbs. milk, plus more, if needed
- 2 tsp. vanilla extract
- ¼ tsp. salt
- 10-12 Kit Kat Candy Bars - regular size
- 12-18 oz. M&M Candy
- Ribbon to tie around cake
- Make the cake in two 9-inch layers
- Combine cornstarch, sugar and water in a small saucepan, stirring well. Cook over medium heat, whisking constantly, until thickened. Remove from heat, add butter and chocolate, whisk until completely melted and combined, should be very smooth. Let cool.
- Have all the ingredients at room temperature.
- Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.
- In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
- If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4½ cups.
- Prepare the cake as directed on the box in two 9-inch pans. Cool completely.
- Prepare the filling while the cake is baking and cool completely.
- Prepare the frosting when ready to assemble the cake.
- Place bottom cake layer on the serving plate. Pipe a ring of frosting around the outside edge. This is to keep the filling in the center of the cake.
- Fill the cake with the Chocolate Fudge filling, spread until it is level.
- Place the top layer of cake over the bottom layer. Frost the entire cake.
- Taking one Kit Kat candy bar at a time, line the outside edge of the cake, going completely around the entire cake. Fill the top of the cake with M&M candies. Tie a ribbon around the outside of the cake to keep it all in place.
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