Description
This rich and decadent Hershey Bar Cake combines the intense flavor of melted Hershey’s candy bars and chocolate syrup into a moist, chocolatey Bundt cake. Topped with a smooth chocolate ganache made from chocolate chips and heavy cream, this dessert is perfect for chocolate lovers seeking an indulgent homemade treat.
Ingredients
Scale
Cake Ingredients
- 9 (1.55-oz) Hershey candy bars
- 1½ cup Hershey chocolate syrup
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 2½ cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- 1 cup buttermilk
- 2 tsp vanilla extract
Ganache Ingredients
- ¾ cup chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 15-cup Bundt or tube pan thoroughly to ensure the cake doesn’t stick.
- Melt Chocolate Mix: Place the Hershey chocolate syrup and the nine candy bars into a saucepan. Heat over medium-low on the stovetop, stirring occasionally until completely melted and smooth. Remove from heat and allow this chocolate mixture to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking soda until well combined. Set aside for later use.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and sugar on medium speed until the mixture becomes light and fluffy. This should take about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until the yolk disappears and the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Stir gently after each addition until just combined.
- Incorporate Melted Chocolate: Fold the cooled melted chocolate and vanilla extract into the batter until evenly blended.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the rack, remove the pan, and let the cake cool completely.
- Prepare Ganache: Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds, then stir until the ganache is smooth and glossy.
- Glaze Cake: Pour the warm ganache evenly over the cooled cake, allowing it to drip gracefully over the sides. Let it set briefly before serving.
Notes
- Ensure the melted chocolate mixture is slightly cooled before mixing with eggs to prevent curdling.
- Use a good quality chocolate syrup and Hershey’s candy bars for the best chocolate flavor.
- The ganache can be made ahead and refrigerated; warm slightly before pouring over the cake.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- For a more intense chocolate flavor, you may add ½ cup cocoa powder to the flour mixture.
