"I actually found this cake in my grandmother's old recipe arsenal," says the cookbook author and Grandbaby Cakes food blogger. "The caramelized white chocolate icing takes it over the top!"

By People Staff
October 14, 2020 10:38 AM
Advertisement
Credit: Victor Protasio

"I actually found this cake in my grandmother's old recipe arsenal," says the cookbook author and Grandbaby Cakes food blogger. "The caramelized white chocolate icing takes it over the top!"

Jocelyn Delk Adams' Candy Bar Cake with Caramelized Icing

Cooking spray

12 snack-size chocolate caramel candy bars (like Milky Way), divided

1 3/4 cups all-purpose flour, sifted

1 tsp. baking powder

1/2 tsp. kosher salt

1/4 tsp. baking soda

1 cup granulated sugar

1/2 cup (4 oz.) unsalted butter, at room temperature

2 large eggs, at room temperature

1 tsp. vanilla extract

1/2 cup whole buttermilk, at room temperature

1 1/4 cups white chocolate chips

6 Tbsp. heavy whipping cream

1. Preheat oven to 325°. Spray bottom and sides of a 9-inch loaf pan with cooking spray. Line bottom and long sides of a sprayed pan with pieces of parchment paper, leaving about an inch of overhang on both sides. Set aside.

2. Chop 6 candy bars, and place in a medium saucepan over low heat. Cook, stirring often, until melted, about 4 minutes. Remove from heat; set aside.

3. Sift together flour, baking powder, salt and baking soda in a medium bowl. Set aside.

4. Beat together sugar and butter in a bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well and scraping the bowl after each addition. Add vanilla; beat to combine.

5. With mixer running on low, add half of the flour mixture, and beat until incorporated. Add melted candy and buttermilk, and beat until combined, 45 seconds. Add remaining flour, and beat until fully incorporated, 30 seconds.

6. Pour batter into prepared pan, and spread evenly. Tap pan on the counter to remove air pockets. Bake in preheated oven until a toothpick inserted in center comes out clean and the cake pulls away from sides of pan, 50 to 60 minutes.

7. Remove from oven, and let cool in pan 10 minutes. Using the overhanging parchment, lift cake out of pan; let cool completely on wire rack.

8. Reduce oven temperature to 250°. Line a small rimmed baking sheet with parchment paper. Scatter white chocolate chips on parchment, and bake in 10-minute increments, smoothing and respreading using a spatula. Repeat until chocolate is lightly golden and smells caramelized, about 30 minutes total. Scrape chocolate into a small bowl, and whisk until smooth.

9. Place caramelized chocolate in a small saucepan over low heat, and whisk in heavy cream. Once glaze is smooth and pourable, let cool 5 minutes, and then pour over room-temperature cake. Chop remaining 6 candy bars; sprinkle on top.

Serves: 10

Active time: 1 hour

Total time: 2 hours, 30 minutes