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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Friday, August 3, 2012

Cake Batter & sprinkle Bark

What's a woman to do when she prides herself on being an excellent home cook, and an even better baker, and she's going to dinner when she can barely shower on a daily basis?  OK, I definitely shower 6 days out of 7.  5, then.  

I'm grieving, cut me a break.

Make this bark.  Adorable.  Easy.  Delicious.  Girly.  I loved it, couldn't get enough.

Cake Batter and Sprinkle Bark
Adapted from Sweetapolita

6 ounces (180 grams) high quality dark or extra dark chocolate, chopped

12 ounces (360 grams) high quality white chocolate, chopped

3 teaspoons white cake mix

sprinkles of choice


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 glass bowl, 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 unmelted, you can simply continue to stir until it is completely smooth.  You can also use a double boiler.

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 and disco dust on right away. Freeze for 20 more minutes.

Once set, break into pieces. Store in the refrigerator.

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