Hershey Bar Cake

5 from 2 votes

This Hershey Bar Cake is a chocolate lover's dream! Layers of German chocolate cake with cream cheese frosting and chocolate ganache topped with chunks of Hershey bar.

Prep Time1

Cook Time35

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: candy bar cake, chocolate cake with ganache, german chocolate cake recipe, hershey bar cake

Servings:

Calories: 1551kcal

Author: Jill

Equipment

1 piping bag fitted with a star tip
2 9-inch springform pans or cake pans
1 cheese grater
1 cake slicer
1 10-inch cake board

Ingredients

Cake layers Ingredients

2 boxes German Chocolate cake mix
6.8 ounces instant vanilla pudding mix (I used 2 3.4-oz boxes)
6 large eggs
1 cup canola oil
2 1/2 cups water

Frosting Ingredients

16 ounces cream cheese softened
24 ounces cool whip
2 cups sugar
2 cups powdered sugar
2 cups pecan chips
2 Large Hershey chocolate bars

Chocolate Ganache Ingredients

1 cup semi sweet chocolate chips
1/2 cup heavy whipping cream

Chocolate Frosting Ingredients

1 cup unsalted sweet cream butter
1/2 cup cocoa powder
1 1/2 cup powdered sugar
1 teaspoon vanilla
3-5 tablespoons heavy whipping cream
6 mini hershey chocolate bars
1 container chocolate sprinkles

Instructions

Cake Directions:

Preheat oven to 350 degrees and line two 9 inch springform pans with parchment paper and spray with pam baking spray.
Using a standing mixer, combine the cake mix, vanilla pudding, eggs, canola oil, and water and mix until combined.
Divide batter between the two springform pans and bake in the oven for 35-45 minutes or until a toothpick comes out clean in the center.
Once baked, allow the cakes to cool completely on a wire rack.

Frosting Directions:

Grate the Hershey chocolate bars and set aside.
Using a standing mixer, beat the cream cheese and sugar for 5-10 minutes until combined.
Gradually beat in the powdered sugar until smooth.
Fold in the cool whip, pecan chips, and grated chocolate.
Mix until combined.
Using a cake slicer, slice the two cakes into two layers each. You should have a total of 4 layers.

Chocolate Ganache Directions:

Using a small sauce pan, heat up the heavy whipping cream until slightly simmering.
Place the chocolate chips into a heat proof bowl.
Pour the hot whipping cream into the bowl with the chocolate chips and whisk until smooth.
Pour ganache into a squeeze bottle and set aside.

Cake Decorating Directions:

Place one of the cake layers onto the cake board.
Scoop two cups of the frosting onto the top of the cake.
Smooth with a knife.
Place the second layer onto the top of the first.
Scoop another cup of frosting onto the cake and smooth.
Repeat steps with the last two cake layers.
Once the layers are stacked frost the cake with the remaining frosting.
Using the chocolate ganache, drizzle around the top edge of the cake that way it drips down.
Cover the top of the cake with the remaining chocolate ganache.
Set aside so that the ganache can cool.

Chocolate frosting directions:

Using a standing mixer, beat together the butter, cocoa, powdered sugar, vanilla and heavy whipping cream until smooth and thick.
Add in a few tbsp of heavy whipping cream to thin out your frosting if its to thick.
Scoop frosting into the piping bag.
Pipe dollops of frosting around the top of the cake.
Place Hershey bars on alternating dollops of frosting.
Sprinkle the chocolate sprinkles onto the dollops of frosting that don't have a Hershey bar.
Enjoy!!!

Nutrition