Double Chocolate Butterfinger Layered Cake

Name: Double Chocolate Butterfinger Layered Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 1 regular size bar Butterfinger candy bar; 118 milliliters canola oil; 118 milliliters cocoa powder; 2 larges eggs; 237 milliliters all-purpose flour; 237 milliliters granulated sugar; 1 teaspoons kosher salt; 59 milliliters milk; 118 milliliters milk chocolate chips; 473 milliliters powdered sugar; 118 milliliters sour cream; 2 sticks unsalted butter, softened

You can never have too many dessert recipes, so give Double Chocolate Butterfinger Layered Cake a try. One portion of this dish contains around 8g of protein, 61g of fat, and a total of 997 calories. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have butter, cocoa powder, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350 degrees F. and spray two 2 cup ramekins with cooking spray and the bottoms lined with parchment paper.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Ramekin

Oven

Heat the milk in a microwave safe bowl until hot, about 45-60 seconds.

Ingredients you will need

Milk

Equipment you will use

Microwave

Bowl

Remove and add chocolate chips.

Ingredients you will need

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.

Ingredients you will need

Cocoa Powder

Baking Soda

Sour Cream

Chocolate

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Stand Mixer

Ramekin

Bake for about 30 minutes, or until baked through.

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Frosting

Butter

Cocoa Powder

Equipment you will use

Ramekin

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.

Ingredients you will need

Butterfinger Candy Bar