Red Velvet Cake Bark
I really feel like I should be posting something Super Bowl related today…
I mean my team is going to the freakin’ Super Bowl TWO YEARS IN A ROW!! That like never happens!
Seriously though, you would not believe how much pride this city has right now. All the skyscrapers downtown have blue and green lights atop them, 12 flags are hanging everywhere, everyone is decked out in Seahawks gear, and there is just a general unity going on right now that is indescribable. It’s a beautiful thing. We’re all incredibly proud to be Seattle Seahawks fans!
Last year, I made these awesome Blue Velvet Cookies, which is kinda funny considering I’m posting (another) red velvet recipe. Do not even consider mistaking all this red velvet for any sort of Patriots fan fare. It’s only because I love cute Valentine’s Day treats, and have developed a weird obsession with all things red velvety.
Seattle, I apologize for not making something blue and green and full of Skittles!
Soooo, because I now apparently like crumbly red velvet cake into things, sprinkled it all over some melted chocolate and made basically a gigantic red velvet cake chocolate bar. Then, I broke it into cool shards.
It was beyond easy to make, looks pretty and festive, and tastes delicious!
I suppose the white chocolate swirls weren’t completely necessary considering they mostly get covered up by the cake and sprinkles, but if you used less cake, it’d be neat! Or, you could just skip the white chocolate.
The nice thing about this bark is that it doesn’t matter if the cake is stale. I mean, if you have perfectly moist red velvet cake lying around, you probably want to eat it, right? This would be a great way to use up some cake that may be a couple of days past its prime.
PrintRed Velvet Cake Bark
Ingredients:
- 1 lb dark chocolate, chopped (I used a combination of chips and bars)
- 4 ounces white chocolate, chopped
- 1 to 2 cups red velvet cake, without the frosting, crumbled
- lots of sprinkles
Directions:
- Line a 9" x 13" sheet pan with wax paper. Place the dark chocolate in a large microwave-safe bowl, and the white chocolate in a small microwave-safe bowl.
- Heat the dark chocolate for bursts of 30 seconds in the microwave stirring very thoroughly after each time, until smooth. Pour into the lined sheet pan and smooth out.
- Heat the white chocolate in bursts of 15 seconds, stirring after each time, until melted and smooth. Dollop the white chocolate all of the top of the dark chocolate. Using a wooden skewer or a knife, quickly swirl the white chocolate.
- Sprinkle the top with the cake crumbles and sprinkles. Rap the pan on the counter a few times to get the toppings to settle into the chocolate. Place in the fridge for 30 minutes for the chocolate to harden. Break into shards with your hands, a knife, or whatever you want.
This looks AMAZING! I adore the colours – so bright and cheery! Yum!
Rachael replied: — January 30th, 2015 @ 11:26 am
Thanks, Alessandra! Anything with sprinkles just makes me happy, ya know? Haha
Oh my goodness…PLEASE keep the red velvet-yum coming because I am officially obsessed. This bark seriously looks SO amazing, Rachael! I love that there’s actual red velvet cake crumbs on top!
Rachael replied: — January 30th, 2015 @ 11:27 am
Eek! I’m glad because for some reason my mind is in full red velvet idea mode and I can’t make it stop! haha!
Thanks, Sarah š
This bark looks amazing! I love the red velvet! š
Rachael replied: — January 30th, 2015 @ 11:27 am
Thank you, Jess!
How long before your Red Velvet obsession creates a Red Velvet Shepherd’s Pie?
Rachael replied: — January 30th, 2015 @ 12:11 pm
I laughed at this, and then thought “WAIT but a steak and beer pot pie with a red velvet crust would be good!” what is wrong with me…
But really, if the crust was not sweet, had a little cocoa powder, red food coloring, and touch of vanilla in it….that could be not bad!
These look so yum! I love anything red velvet-y. š
Rachael replied: — January 31st, 2015 @ 1:32 pm
Thanks, Ice! Me too!
This is such a good idea! Cake, meet your next life.
Rachael replied: — February 1st, 2015 @ 12:47 pm
Haha! Yes! Because even if your cake starts getting stale, you shouldn’t have to throw it out!
Oh wait, did you say red velvet bark?! Like chocolate and red velvet in one place?!..I must be in the heaven of desserts. Such a creative recipe! Thank you for inspiration!
Rachael replied: — February 1st, 2015 @ 12:48 pm
Hahah! Thank you so much for your kind words!
Oh yes!! This looks so good. Love that you crumbled actual cake on there – and this looks so fun and perfect for Valentine’s Day! Pinned š
Rachael replied: — February 1st, 2015 @ 10:38 pm
Thanks, Rachel!!