Sprinkle Chocolate Cake Chocolate Bark

Do you dream of food?  Have you ever woken up in the middle of the night inspired to go make something that you dreamt about?  See that happens to me a lot. I’ve always been a very, very vivid dreamer.  Always in color and I always remember them to great detail.  I also tend to re-dream the same dream from years ago.  Now I’m not one to analyze dreams but often I dream of new recipes, ways to improve existing ones and so forth.  Since my dreams are so vivid and “real” I will wake up from one in the middle of the night, turn on the light and literally write it down in a book beside my bed.  I’ve lost count how many times I’ve done this.  And what’s even more awesome/borderline freaky is that 90% of the time what I write down, all sleepy-eyed is pretty accurate measurement/ingredient-wise.

Freaky, I know!  Well this dish is one of those that kind of ‘came’ to me.  I went to bed craving cake and chocolate.  Well in my dream I was in some kitchen, wasn’t mine, and I was being shown how to make chocolate from scratch.  In the same building was a bakery. I can remember smells in my dream (like I could honestly smell cake and chocolate) wafting through the air.  After my lesson I went into the bake shop and they were getting ready to discard cake scraps.  Well they had made this luscious chocolate sheet cake and for some reason they made one too many. Since they were going to be closed for 2 days they were going to throw it away.  I asked to take it home and they gladly obliged.  As I returned to the chocolate place my mentor (no clue who it was) inquired about the cake. After telling my story I decided I had to freeze the cake and then cube it in order to take it home.  I think I only had a purse and planned on putting the cake cubes in there (along with my wallet and keys).  Don’t ask as it was a dream!  LOL

A little later in the dream, as we were cleaning up I grabbed my cake out of the freezer however I slipped on my way over to my table and the cubes went up and into the air and fell in a tray of chocolate.  I went to apologize as I had “ruined” the batch but then when I saw what I had ‘created’ by accident I immediately smiled.  I ran back to the bakery, ‘stole’ some sprinkles and added them to the cooling chocolate.  Of course my mentor was swearing at me (in a language I didn’t recognize).  Somehow we flash forwarded a bit to where the chocolate was hardened and everything was set.  I immediately cut it up and gave them a piece.  Now they started praising me in French (this I understood).  Next thing I knew my alarm clock was going off for work and a new recipe was born!  Out came the notebook and I started writing away.  Needless to say this was a TOTAL win!!!

It was as if the “Dream Police” wanted me to catch this!  I literally could not wait until I got home to make this!  However I worked really late and didn’t have the time nor energy to make a cake, let it cool, freeze it and so forth.  While I don’t sleep much, I still need a good 4 hours a night.  So unfortunately I had to wait until the weekend to make this.

Trust me, longest week EVER!

FINALLY it was Saturday.  I got up super early and put the cake in the oven.  Truth be told, this cake was made and cooling on the rack by 7am.  I know, crazy right?!  But trust me, I was a girl on a mission and this recipe was just begging to be created.  Seriously the dream laid it all out for me!

Finally the cake was cool enough to flash freeze – meaning I place the entire cake, unwrapped in the freezer to allow to freeze solid. Since I knew it would take a few hours to freeze I had time to get showered, get dressed and run to my favorite store in the world, Home Goods to get more Food Porn Props!  As you can see in the picture below, I picked up a few props.  That heart ramekin was $1 and the platter was $3.99!  WIN WIN!

After running my errands I raced home (no officer really I went the speed limit the ENTIRE TIME!).  I unloaded my stuff and got to melting the chocolates.  Once I poured the chocolates I had a little bit of time to cube up the cake and put the frozen nuggets of awesomeness into the chocolate love.  Once the chocolate cooled a bit and became not quite firm I then added the sprinkles and drizzled a bit more over top the exposed cake pieces.  I didn’t want to submerge them for fear of them getting soggy AND well honestly, you wouldn’t see them. To me, seeing the cake bits encapsulated by the chocolate is just as important as the taste!  Remember, we also eat visually!

Once I finished decorating them I had to let it rest… and rest.. and rest for like 47 years/an eternity/why can’t you be done now as my glaring at you pan-of-chocolate-love should freeze upon my unspoken command.  Yeah, have to work on that glare some more *wink*.  Now I could have put this in the fridge to cool faster but chocolate is funny at times if you put it in the fridge as it can get that white film on it.  Since I didn’t want to take any chances I let this rest for a good bit until it was hard as a rock.

Now my concern with this is that the cake pieces that were exposed, would they be hard/dry?  I’m happy to report.. NOPE!  I think the fat in the chocolate actually helped to keep the cake moist without being crumbly or hard.  Now I did keep it in an air tight container once I cut it and also hid it from myself (yeah, that doesn’t work too well in case you’re wondering if that works… you still end up finding it somehow!  LOL).

Now I have a bunch of other flavors of this that I’ve created so stay tuned for more flavors!  If you have a flavor request then please by all means comment below!

Sprinkle Chocolate Cake Chocolate Bark

• Author: The Kitchen Whisperer

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Ingredients

• 2 cups milk chocolate
• 2 cups dark chocolate
• 1 9×13” baked chocolate cake
• 1 cup chocolate sprinkles

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Instructions

1. Cut or break the cake up into 1/2” chunks.
2. Place all but 2 cups of the chunks on a parchment lined baking pan.
3. Place the pan in the freezer (uncovered) and freeze for 2 hours or until the cake chunks are frozen.
4. Line a 15×10” jelly roll pan with foil.
5. Lightly spray.
6. In a double boiler over simmering water (not touching the top pan) melt the chocolate until smooth and creamy.
7. Pour all but 1 cup of chocolate into the pan.
8. Gently spread even.
9. Allow to cool for 10 minutes.
10. 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.
11. Drizzle on the remaining melted chocolate.
12. Take the remaining 2 cups of cake chunks (the stuff we reserved) and crumble it up into small pieces.
13. Sprinkle that over top of the bark.
14. Next sprinkle the chocolate sprinkles.
15. Allow to cool completely before cutting – several hours at room temperature or at least 1 hour in the fridge.
16. Store in an air tight container. I kept mine at room temperature.

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