Chocolate Cream Filled Cake Bars
Chocolate Cream Filled Cake Bars are decadent, moist, and filled with luscious chocolate cream, making them an irresistible treat for dessert or special occasions. Try this easy recipe to bake your own indulgent cake bars at home.
Chocolate Cream Filled Cake Bars are the ultimate treat for chocolate lovers. These indulgent bars combine layers of soft, cocoa-infused sponge cake with a smooth, fluffy chocolate cream filling, all wrapped in a rich, crunchy chocolate-almond coating. Perfectly portioned and delightfully textured, each bite offers a satisfying blend of creamy, soft, and crisp elements. Whether you’re enjoying them as a special dessert or sharing them with friends and family, Chocolate Cream-Filled Cake Bars are sure to impress with their irresistible flavor and elegance.
Ingredients
- 1/3 cup milk
- 1/3 cup oil
- 1/2 cup flour
- 4 tablespoons cocoa powder
- 6 eggs (separated into yolks and whites)
- 2 grams lemon juice
- 1/3 cup sugar
- 1/3 cup chocolate (for filling)
- 1 tablespoon sugar
- 1/4 cup heavy whipping cream
- 1 cup heavy whipping cream
- 2 cups chocolate (for coating)
- 3 tablespoons coconut oil
- 50 grams almonds, chopped
Nutritional Information
- Calories: 420
- Protein: 6g
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 50mg
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 25g
Directions
-
In a bowl, mix 1/3 cup milk and 1/3 cup oil with a hand mixer. Sift in 1/2 cup flour and 4 tablespoons cocoa powder, then mix until combined.
-
Add 6 egg yolks to the mixture and beat well to form a dough.
-
In a separate bowl, beat 6 egg whites with 2 grams of lemon juice until frothy. Gradually add 1/3 cup sugar, continuing to mix until stiff peaks form, creating a cream.
-
Gently fold the egg white mixture (cream) into the dough to create a soft batter.
-
Pour the batter into a 25×40 cm cake pan, spreading evenly to release air bubbles.
-
Bake at 160°C (320°F) for 25 minutes. Remove and allow to cool.
-
In a microwave-safe bowl, combine 1/3 cup chocolate, 1 tablespoon sugar, and 1/4 cup heavy whipping cream. Microwave for 1 minute, then stir until smooth to create a chocolate filling.
-
In another bowl, beat 1 cup heavy whipping cream until soft peaks form. Fold in the chocolate filling, then transfer to a piping bag.
-
Slice the cooled cake horizontally into two layers. Spread the chocolate cream on the bottom layer, then cover it with the top layer and wrap in parchment paper.
-
In a microwave-safe bowl, melt 2 cups chocolate with 3 tablespoons coconut oil for about 2 minutes. Add chopped almonds and stir to combine.
-
Cut the cake into slices, then dip each piece into the chocolate-almond mixture. Arrange the pieces on a tray and refrigerate for 1 hour before serving.
