Description
This Hershey Bar Cake is an indulgent layered dessert featuring moist German Chocolate cake layers combined with creamy vanilla pudding, rich cream cheese frosting, and decadent Hershey chocolate bars incorporated throughout. Finished with chocolate sprinkles and mini Hershey bars for decoration, this cake is perfect for chocolate lovers seeking a festive and delicious treat.
Ingredients
Scale
Cake
- 2 boxes German Chocolate cake mix
- 6.8 ounces instant vanilla pudding mix (2 3.4-ounce boxes)
- 6 large eggs
- 1 cup canola oil
- 2 1/2 cups water
Frosting
- 16 ounces cream cheese, softened
- 24 ounces Cool Whip
- 2 cups sugar
- 2 cups powdered sugar
- 2 cups finely chopped pecans
Chocolate Ganache
- 2 large Hershey chocolate bars
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 cup unsalted butter
- 1/2 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-5 tablespoons heavy whipping cream (to adjust consistency)
Decoration
- 6 mini Hershey chocolate bars
- 1 container chocolate sprinkles
Instructions
- Prepare Cake Batter: In a large mixing bowl, combine the two boxes of German Chocolate cake mix, instant vanilla pudding mix, eggs, canola oil, and water. Mix thoroughly until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into prepared cake pans. Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- Prepare Frosting: In a separate bowl, beat softened cream cheese and sugar until smooth. Fold in the Cool Whip and finely chopped pecans until fully incorporated to create a creamy frosting.
- Make Chocolate Ganache: In a saucepan, melt unsalted butter over low heat. Add cocoa powder and powdered sugar, stirring to combine. Slowly whisk in heavy whipping cream and vanilla extract until the mixture is smooth and glossy. Melt the Hershey bars and semi-sweet chocolate chips in the mixture until fully incorporated. Adjust consistency with additional heavy cream as needed.
- Assemble The Cake: Layer the cooled cake with frosting and drizzle some chocolate ganache between layers. Cover the entire cake with frosting and pour remaining ganache on top. Decorate with mini Hershey bars and chocolate sprinkles for a festive finish. Refrigerate before serving to set frosting and ganache.
Notes
- Ensure the cake is completely cool before frosting to prevent melting.
- If you don’t have canola oil, vegetable or any neutral oil can be substituted.
- For a more intense chocolate flavor, use dark cocoa powder in the ganache.
- This cake is best served chilled and stored in the refrigerator for up to 3-4 days.
- Chopped pecans add a nice texture; omit for nut allergies.