Chocolate cake with buttercream, chocolate ganache, heath bars, and heath bits make for a pretty amazing cake!
Heath Bar Cake
Heath is one of my favorite candy bars, so adding it to a cake seemed like a natural progression. I love the buttery crisp bits sprinkled on top and how they add a soft butterscotch flavor to the rich caramel cake and ganache. This is just one heckuva great cake!
Just looking at that cake with the sweet vanilla buttercream covered in rich chocolate ganache lovingly sprinkled with buttery Heath chips… it just makes me happy. It’s perfection.
This cake is completely inspired by Jamie’s Heath Bar Cupcakes. The second I saw them I wanted to make them into a cake! And it was definitely a labor of love.
- 1 3/4 c all-purpose flour
- 2 tsp. pure vanilla extract
- 2 extra-large eggs at room temperature
- 1/2 c vegetable oil
- 1 c buttermilk
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 3/4 c good unsweetened cocoa powder
- 2 c sugar
- 1 c freshly brewed hot coffee I use decaf
- Heat oven to 350. Prepare two 8-inch round cake pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans (it will be very thin) and bake for 35 to 40 minutes, until a cake tester comes out clean.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely
This is my favorite chocolate cake recipe.
This cake was truly inspirational. It sounds weird to say it… but I felt so happy and full of life and joy while preparing it!!
The whole experience was so inspiring that I actually made a little video! This video is more for fun than anything, but you will also get the general idea how I assembled the cake.