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Double Chocolate Butterfinger Layered Cake

Source of Recipe

Susie R


List of Ingredients

Double Chocolate Butterfinger Layered Cake


1/2 cup milk chocolate chips
1/4 cup milk
1 cup all-purpose flour
1/3 cup cocoa powder
1 cup granulated sugar
1/2 tsp. kosher salt
1/2 tsp. baking soda
2 large eggs
1/2 cup sour cream
1/2 cup canola oil
2 sticks unsalted butter, softened
2 cups powdered sugar
1/2 cup cocoa powder
1 regular size bar butterfinger candy bar



Recipe


Preheat oven to 350, spray two 2 cup ramekins with cooking spray, bottoms lined with parchment paper.

Heat milk in a microwave bowl until hot, about 45-60 seconds.

Remove, add chocolate chips.

Let sit 1 minute then stir to melt.

In a stand mixer, mix flour, cocoa powder, sugar, salt, baking soda to combine.

Slowly add eggs, sour cream, oil, melted chocolate mixture until combined.

Divide batter between 2 prepared ramekins.

Bake about 30 minutes, or until baked through.

Remove, let cool.

Remove cakes from ramekins, split horizontally.

To prepare Frosting:

Beat butter until creamy.

Slowly add powdered sugar, cocoa until thick, spreadable.

Spread a thin layer over each of split cake.

Top each frosted layer with crushed butterfingerbars.

Stack cakes on top of each other onto desired cake plate.

Frost entire cake, top with more crushed butterfinger bars.