Description
This decadent Hershey Bar Cake combines rich German chocolate cake layers with a creamy cream cheese and whipped topping, finished with chopped pecans and an indulgent homemade chocolate ganache. Perfect for chocolate lovers, it features layers of moist cake, smooth frosting, and a variety of Hershey chocolates for a truly irresistible dessert experience.
Ingredients
Scale
Cake Ingredients
- 2 boxes German Chocolate cake mix
- 6.8 ounces instant vanilla pudding mix (2 boxes, 3.4 oz each)
- 6 large eggs
- 1 cup canola oil
- 2 1/2 cups water
Frosting Ingredients
- 16 ounces cream cheese, softened
- 24 ounces Cool Whip
- 2 cups sugar
- 2 cups powdered sugar
- 2 cups finely chopped pecans
Chocolate Ganache & Decoration
- 2 large Hershey chocolate bars
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream (for ganache)
- 1 cup unsalted butter
- 1/2 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-5 tablespoons heavy whipping cream (for frosting consistency)
- 6 mini Hershey chocolate bars (for decoration)
- 1 container chocolate sprinkles
Instructions
- Prepare Cake Batter: In a large mixing bowl, combine both boxes of German Chocolate cake mix and instant vanilla pudding mix. Add 6 large eggs, 1 cup canola oil, and 2 1/2 cups water. Beat the ingredients together until smooth and fully combined to create the cake batter.
- Bake Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly between the pans and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely on wire racks.
- Make Cream Cheese Frosting: In a large bowl, beat 16 ounces softened cream cheese with 2 cups sugar and 2 cups powdered sugar until creamy. Fold in 24 ounces of Cool Whip gently to keep it airy. Add 3 to 5 tablespoons of heavy whipping cream as needed to reach a smooth and spreadable consistency. Stir in 2 cups of finely chopped pecans for texture.
- Prepare Chocolate Ganache: In a saucepan over low heat, melt 1 cup unsalted butter. Whisk in 1/2 cup cocoa powder until smooth. Gradually add 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract, alternating with 1/2 cup heavy whipping cream, until the mixture becomes a shiny, thick ganache. Remove from heat and allow to cool slightly.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of the cream cheese frosting over it. Add the second cake layer on top and frost the entire cake with remaining cream cheese frosting. Pour the chocolate ganache over the cake, allowing it to drip down the sides naturally. Decorate the top with chopped pieces of 2 large Hershey chocolate bars, 6 mini Hershey bars, and sprinkle chocolate sprinkles for a beautiful finish. Chill for at least an hour before serving to set the frosting and ganache.
Notes
- Make sure the cream cheese is softened to avoid lumps in the frosting.
- You can substitute chopped walnuts for pecans if preferred.
- Chill the cake before slicing to get clean cuts.
- If you want a richer chocolate flavor, increase the cocoa powder in the ganache by 1-2 tablespoons.
- Store leftovers covered in the refrigerator for up to 4 days.
