Chocolate Candy Bar Crush Cake

One of my favorite parts about making a cake is that moment when you reveal it to the people who are going to be eating it and you hear the oohs and the aahs. I had planned on making a chocolate cake for my (joint) birthday (cake) celebration. Then the day after my birthday, I walked into work and my coworker had me me the most insane-looking cake. It was chocolate with chocolate chip cookie dough filling and had all these goodies attached to the top and sides: chocolate bark, cookies, meringue puffs, caramels, etc. It inspired the cake I made the following weekend to celebrate my birthday with friends.

I had intended to make the Blackout ChocolateCake by Pinch of Yum exactly as is, until Kira presented me with her cake monstrosity. So I used the blackout cake recipe for the cake and frosting and created my own monstrosity for toppings. My (slightly tweaked) version of the blackout cake is below.


cake ingredients.

  • 3 c. flour
  • 3 c. sugar
  • 1 ½ c. unsweetened cocoa powder
  • 1 T. instant coffee or espresso powder
  • 1 T. baking soda
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. sea salt
  • 4 large eggs
  • 1 ½ c. plain Greek yogurt (I used 0% fat because that’s what I had on hand but I would normally have bought whole milk yogurt for a cake)
  • 2 c. water
  • ½ c. vegetable oil
  • 1 T. vanilla extract

frosting ingredients.

  • 1 ½ c. butter, softened
  • 8 oz cream cheese, softened
  • 1 ½ c. unsweetened cocoa powder
  • 1 T. vanilla extract
  • two pinches of salt
  • 2 lbs powdered sugar
  • ½ c. cream (heavy, whipping or light)


  1. Preheat the oven to 350 degrees (or 325 if using a convection oven). Grease three 8-inch round cake pans, line the bottom with parchment paper, grease again and sift cocoa powder into the pan. Shake the pan to coat and dump any excess powder.
  2. In the bowl of a stand mixer, mix together the eggs, oil, and sugar until well incorporated. Add vanilla, yogurt and water and mix well.
  3. Add remaining dry ingredients and mix until combined.
  4. Divide the batter evenly between the three cake pans. Bake for 30 to 35 minutes or until the cakes are set. I baked mine 35 minutes and thought it was too long because the toothpick came out clean. (I like a few crumbs to be clinging to a toothpick when I stick into a cake and remove it.) However, when assembled for eating, the cake was not the least bit dry. Let the cakes cool completely (or freeze overnight) before frosting the cake.
  5. To make the frosting, cream butter and cream cheese together, scraping down the sides. Add the vanilla, salt, powdered sugar and cocoa powder and stir carefully. Add enough cream to make the frosting your desired consistency. I believe I used about half a cup
  6. To assemble the cake, slice the cooled cakes in half so that you have three layers. I use a bread knife to do this. It’s easier to me if the layer is cold so I usually freeze the cake layers and then let them come to room temperature a bit before attempting to cut in half.
  7. I like to place some waxed paper on the bottom of whatever platter I’m using for serving. I place three to four strips in a triangle or square so that when I set a layer down, the wax paper is between the cake and the plate. It makes for easy removal when you’re done and a clean platter.
  8. Stack the first layer on the platter and cover with frosting to about 1-inch of the edge of the layer. Cover with another layer and repeat the process until you’ve used all your layers. I usually do a faint  “crumb” layer covering the top and sides to seal in any crumbs and fill in any holes between the layers of cake with frosting. Then I’ll stick the cake into the fridge and let the frosting firm up a bit and do a second layer of frosting with what’s remaining.
  9. For the topping, be creative. You can do chocolate chips a la Pinch of Yum, which I think looks awesome. I topped my cake with homemade peanut butter nut chocolate fudge, peanut butter chocolate ganache and candy bars galore.


I am always a bit nervous when trying out a new cake recipe and I was especially nervous with this one as I thought I had overbaked it. I was more than pleasantly surprised to find that this cake was not the least bit dry. It was very moist! And the chocolatey-ness of the cake is really just perfect. It’s plain awesome. I would definitely make this cake again, and it went over REALLY well with all those who had the pleasure of eating it.

Recipe Rating: 


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