This cake is called a Dark Chocolate Heath Bar Layer Cake. And it must be shared!
I made this for my brother TJ. He didn’t exactly ask me to make it, but he sort of hinted at it and since I love to bake and I can’t resist baking for my siblings when they ask… here it is!
I don’t know where he ate a cake like this, but he listed off several of the ingredients while visiting my house Saturday night. After he left, I did a few quick searches and I found a recipe over at Duncan Hines that seemed to fit the bill. But of course, I didn’t follow it exactly.
First… I made a (slightly wonky) layer cake instead of a sheet cake. Why? Because I thought it would be prettier in pictures! Just being honest!
And I used real whipped cream instead of Cool Whip. Nothing against Cool Whip… I’m just sort of addicted to the real deal.
And lastly, I used my doctored dark chocolate cake mix recipe vs. the directions on the box. I’m sure the box directions work just fine… I’m just so used to doing it the way I do it that I sort of go on auto-pilot when mixing up cake batter!
In summary… you bake cakes, poke holes in them and pour on condensed milk and caramel, then layer on some whipped cream and crushed Heath Bars. Then repeat. Then repeat again.
And enjoy, enjoy, enjoy!!
Here’s a printable recipe with all the delicious details for you:
Heath Bar Layer Cake
For the Cake
- 1 15.25 oz. Duncan Hines Dark Chocolate Cake Mix
- 2/3 cup of extra chocolate cake mix or plain flour
- 1 3.4 oz. box of instant pudding mix
- 3 whole large eggs
- 8 oz. sour cream
- 1/2 cup water
- 1/2 cup oil
- 16 oz. caramel ice cream topping
- 14 oz. can of sweetened condensed milk
- 4 cups of fresh whipped cream*
- 3 Heath Bars, crushed
For the whipped cream*
- 2 cups heavy whipping cream
- 6 tablespoons of sugar
- *You can use Cool Whip here… but really, if you can, make your own fresh whipped cream. You won’t regret it!
- Preheat oven to 325°. Spray three (3) 8″ pans with non-stick spray. Mix up all of the cake ingredients. Divide the batter between the 3 pans and bake for 30 minutes.
- *While they’re baking, if you’re going to make fresh whipped cream, do it now. Just pour the heavy cream into a bowl and use the whisk attachments on a hand mixer to mix, mix, mix until stiff peaks form. Add in the sugar a little at a time until it’s incorporated. Chill until ready to use!
- Let the cakes cool for in the pan, then flip the first one out onto a cake plate. Poke holes in it with a fork and drizzle over it 1/3 of the condensed milk and 1/3 of the caramel sauce. After it soaks in for a couple of minutes, spread 1/3 of the whipped cream over the top, then sprinkle one of the crushed Heath bars onto the cool whip.
- Repeat these layers two more times. Drizzle some caramel over the top just for fun.
- Serve immediately or chill in the frig until ready to serve!