I think I’ve found my sugar & sprinkles soul sister recently. I really do. The funny thing is, I had popped by Jessica’s blog from time to time when I would spot her yummy treats linked by friends on twitter, but I didn’t really get a chance to sit down and really take a good long look through her recipes until this past week. That’s when I came across the sprinkled masterpiece of epic proportion: her cake batter chocolate bark. Much like Jessica, I wasn’t what I’d really consider a “bark person” until this recipe came along, but what’s so fabulous about it, aside from the obvious delightfulness, is that it took me 5 minutes active time to make this (and about 5 to eat it–whoops). That’s the incredible thing about this, and about bark recipes in general: you take existing chocolate (of any kind, but the better the chocolate, the better it will be, since it’s really the only ingredient), melt it down, spread it out, add some bits & bites of yumminess, set it, break it and . . . ta-da!
The possibilities are endless, which is why making your first batch of bark can be a wee bit dangerous. You may find yourself rummaging frantically through cupboards, pantries, and old handbags, looking for random candy bits, nuts, dried fruit, or pretty much anything tasty to create your next batch. It’s so fun, simple, quick, and rewarding, which is why I fear I’m hooked. If you don’t believe me, you can see what else Jessica has discovered, or what Naomi, Michelle, or Maria have to say about their experiences with bark. Go on, you’ll see.
My kind of party.
Oh crumbs — it’s almost gone? How did that . . . who took my . . . where did the . . .
I hope you love this recipe as much as I do. There’s something seriously therapeutic about tossing handfuls of sprinkles onto shiny, gorgeous, silky melted quality chocolate. There may be something even more therapeutic about snapping off a rainbow-coloured piece of that same chocolate and tasting rich chocolate and crunchy bits of sprinkles all at once. I’m not sure life gets any better than that.
Why not make a batch of this, wrap it in a fun crystal clear cello bag and tie it with some fun polka dot ribbon for birthday party favours?
I’m off to whip up a collection of birthday cakes for a special friend this weekend, but I’ll be back very soon with that vanilla cake post I mentioned on Wednesday and then next week I’ll be celebrating my very 1st blogiversary!
If you haven’t had the joy of browsing Jessica’s heartfelt, humorous, and incredibly delicious blog how sweet it is before, I definitely recommend it. You will likely come across several other cake batter recipes–this girl can concoct some seriously decadent creations. Come to think of it, she and I could create some serious mischief together. We should get on that.
Have a wonderful weekend, friends!
- 6 ounces (180 grams) high quality dark or extra dark chocolate, chopped
- 12 ounces (360 grams) high quality white chocolate, chopped
- 1 tablespoon (15 g) white cake mix
- sprinkles of choice (jimmies, non-pareils, Wilton gold edible star sprinkles, etc.)
- Line a baking sheet with parchment paper or a silicone baking mat.
- Chop chocolate. Melt dark chocolate either in the microwave or a double boiler. If using microwave, place chopped chocolate in a microwave-safe container (I use a Pyrex glass measuring cup), and heat for 20 second intervals, stirring each time with a silicone spatula. Be careful not to burn the chocolate--when there are just a few small bits left un-melted, you can simply continue to stir until it is completely smooth.
- Pour melted dark chocolate onto your parchment/mat and spread (with a small offset spatula for ease) until desired thickness is achieved. Freeze for 20 minutes to set.
- Melt your white chocolate. Whisk in cake mix slowly, stirring well until smooth. Let it sit for approximately 3 minutes (or at least until it slightly thickens).
- Remove pan with set chocolate from the freezer and pour white chocolate on top, repeating the same spreading technique as you did with the dark chocolate. Toss sprinkles on right away. Freeze for 20 more minutes.
- Once set, break or cut into pieces. Store in the refrigerator.
- Try not to beat yourself up when you repeatedly sneak and snack on pieces every time you open the refrigerator for something else.
*slightly adapted from how sweet it is “cake batter chocolate bark”
Good luck & enjoy!