Double Chocolate Butterfinger Layered Cake
Indulge in the decadent delight of this rich and moist chocolate cake with a luscious frosting that's generously loaded with the sweet crunch of Butterfinger candy bars. These individual cakes are perfect for a special celebration or a delightful treat for any chocolate lover.
— Constant Cookbook
Ingredients
- 1/2 cup milk chocolate chips
- 1/4 cup milk
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup canola oil
- 2 sticks unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 regular size bar Butterfinger candy bar
Instructions
- Preheat oven to 350 degrees and spray two 2 cup ramekins with cooking spray and the bottoms lined with parchment paper.
- Heat the milk in a microwave safe bowl until hot, about 45-60 seconds. Remove and add chocolate chips. Let sit for 1 minute then stir to melt.
- In a stand mixer, mix the flour, cocoa powder, sugar, salt and baking soda to combine. Slowly add the eggs, sour cream, oil and melted chocolate mixture until combined. Divide batter between the two prepared ramekins. Bake for about 30 minutes, or until baked through. Remove and let cool. Remove cakes from ramekins and split horizontally.
- To prepare frosting, beat butter until creamy. Slowly add powdered sugar and cocoa until thick and spreadable. Spread a thin layer over each of the split cakes. Top each frosted layer with crushed Butterfinger bars. Stack cakes on top of each other onto your desired cake plate. Frost entire cake and top with more crushed Butterfinger bars.
Yield
6 Servings
Nutrition
- Calories: 736 kcal
- Carbohydrate Content: 114 g
- Protein Content: 8 g
- Fat Content: 31 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 67 mg
- Sodium Content: 374 mg
- Fiber Content: 5 g
- Sugar Content: 87 g
- Serving Size: 1 serving
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