Sprinkle Chocolate Cake Chocolate Bark
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 2-3 hours of cooling
- Yield: 3-5 cups
- Category: snacks, leftover cake, chocolate bark, chocolate snacks, sprinkles
- Method: no bake
- Cuisine: snacks, leftover cake, chocolate bark, chocolate snacks, sprinkles
Ingredients
- 2 cups milk chocolate
- 2 cups dark chocolate
- 1 9×13” baked chocolate cake
- 1 cup chocolate sprinkles
Instructions
- Cut or break the cake up into 1/2” chunks.Place all but 2 cups of the chunks on a parchment lined baking pan.Place the pan in the freezer (uncovered) and freeze for 2 hours or until the cake chunks are frozen. Line a 15×10” jelly roll pan with foil. Lightly spray.
- In a double boiler over simmering water (not touching the top pan) melt the chocolate until smooth and creamy. Pour all but 1 cup of chocolate into the pan. Gently spread even. Allow to cool for 10 minutes.
- Press the frozen cake chunk pieces into the chocolate in the pan. You can put in as little or as much as you want. Just be sure to leave some room in between the pieces for the chocolate to set. Drizzle on the remaining melted chocolate. Take the remaining 2 cups of cake chunks (the stuff we reserved) and crumble it up into small pieces. Sprinkle that over top of the bark. Next sprinkle the chocolate sprinkles.
- Allow to cool completely before cutting – several hours at room temperature or at least 1 hour in the fridge. Store in an air tight container. I kept mine at room temperature.