Today I’m sharing a new spin on some of my favorite flavors. And it all starts with a bakery in a box (cake mix), to make it super easy! Complete with lots of delicious garnish on top. We all love a yummy garnish, right?
Notice the small air holes in the cakes above? That’s done on purpose. I wanted these cakes to be light, because the toppings are a bit heavier. For me it’s all about the perfect balance of flavors and textures! You could certainly make the personal cakes heavier if you wanted to.
As always, make sure the cakes are cooled completely before you start to put the glaze and garnish on them. I consider the topping to be more of a glaze. It’s definitely not an icing, and it’s really not a true gananche.
Call it a topping, call it a glaze, call it whatever you want, but you’re going to love it on top of these cakes. 🙂
If you don’t recognize the chopped candy bar on top of the glaze, it’s a Zero Candy Bar. Honestly, I had never had one until recently when my husband was talking about them.
If you’ve never had one, they’re a combination of Caramel, Peanut and Almond Nougat covered in white fudge. They are absolutely delicious!
I usually pick up one King Size Bar when I get gas just a few blocks from our house. I like to keep one on hand for special desserts. From what he says they’re available at certain retail stores here and there.
If you love the flavor of almonds and chocolate together – you should love this dessert! Enjoy my friends, enjoy!
Chocolate-Almond Personal Size Cakes
1 package Devil’s Food cake mix with pudding added (or what I like to call, my bakery in a box…:)
1-1/4 cups Amaretto International Delight Gourmet Coffee Creamer
1/2 cup canola oil
3 eggs, room temperature
6 tablespoons mini chocolate chips
6 tablespoons Amaretto International Delight Gourmet Coffee Creamer
3/4-1 cup semisweet chocolate chunks
1 – King Size Zero Candy Bar (3.4 ounces), chopped
1. Preheat oven to 350F degrees and spray 12 Jumbo Muffin cups with nonstick spray; set aside. Combine cake mix, Amaretto coffee creamer, oil, and eggs in a large mixing bowl; beat until combined.
2. Pour equal amounts into greased Jumbo Muffin Pans. Remember to divide the batter evenly among 12 jumbo muffin cups. They will be about half full, maybe a little more. Sprinkle each cup with 1/2 tablespoon mini chocolate chips. You don’t want these to be huge and dome shaped like jumbo muffins, you want a flat bottomed personal size cake. You’re going to invert these shortly after they come out of the oven, so it would be the bottom.
3. Bake at 350F degrees for suggested time on the cake mix, usually about 16 minutes. Bake until a toothpick inserted near the center comes out clean. Cool for about 10 minutes before inverting, or flipping on to a wire rack to cool completely.
4. In a small saucepan, combining 6 tablespoons of the Amaretto creamer and 3/4 cup of chocolate chunks. Cook over low heat until chunks are melted; stir until smooth. If you want the mixture thicker add the remaining 1/4 cup of chunks. Stir until smooth. Allow to cool for a few minutes. Drizzle over personal size cakes. Garnish with chopped Zero Bar. Cool for 30-45 minutes.
Servings: 12 Personal Size Cakes
* It’s always easier to chop a candy bar after it has been chilled for a bit. Place candy bar in fridge while preparing cakes to get it cold, but don’t freeze it. The candy bar will be ready for easy chopping. 🙂