Cake Batter & Sprinkles Chocolate Bark
Remember a few weeks ago when I shared with you the life-changing recipe for DIY Homemade Yellow Cake Batter Mix? I was beyond excited when I found a recipe that could eliminate any need for a box cake mix. There are so many fabulous recipes floating around out there for all sorts of cake batter-flavored goodies, but I always balked at them because I hated to buy box cake mix. Now that that’s no longer an issue, I’m in cake batter heaven. The first thing I wanted to do with my new mix was throw together a batch of chocolate bark. I’ve been a huge fan of chocolate bark since discovering peppermint bark around the holidays six or seven years ago. Since then, I’ve enjoyed playing around with tons of different flavors, and this cake batter sprinkles version is my new favorite.
I loved this idea when I saw it floating around on Pinterest and after following some link trails, I wasn’t surprised at all to find that originated with Jessica. She’s the queen of sprinkles! I loved the idea and adapted it for my go-to chocolate bark formula. I’ve always loved bark that combines semisweet or dark chocolate along with white, and the cake batter flavor with sprinkles gives this bark such a fun, festive taste.
I always mention this when I make bark using white chocolate, but it’s definitely important – use the highest quality white chocolate that you can find. It makes such a big difference; the higher the quality, the better the flavor and the easier it will be to melt. I do not recommend white chocolate chips for making bark; they have a tendency to seize and end up clumpy. My favorite brands of white chocolate for bark are Lindt and Ghiradelli.
MY OTHER RECIPES
Summer may be over, which may mean an end to soft serve ice cream cones, but it doesn’t mean you have to give up sprinkles!
One year ago: Pumpkin Fudge
Two years ago: White Sicilian Pizza with Flaky, Pastry-Style Crust
Three years ago: Peach Crumb Bars
Four years ago: Chicken Pot Pie
Five years ago: Chili-Rice Bowl
yellow cake mix
Line a baking sheet with parchment paper and set aside.
Melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for at least 30 minutes, or until set.
Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Whisk the cake mix into the melted white chocolate until it's smooth and no lumps remain. Let it sit for about 3 minutes to thicken slightly.
Remove the pan of semisweet chocolate from the refrigerator and pour the white chocolate over top. Use an offset spatula to spread the white chocolate evenly over the chocolate below. Immediately sprinkle the rainbow sprinkles on the surface of the white chocolate. Return the pan to the refrigerator and allow to set for at least 30 minutes, up to 1 hour. Once set, use a sharp knife to cut into pieces or break apart. Store the bark in an airtight container in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!