Chocolate overload candy cake

Aimee Fortney

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Chocolate cake, chocolate buttercream and chocolate candy bars "curled" on top.

Chocolate overload candy cake

Rich chocolate cake topped with a delicious, mouth-watering chocolate buttercream, and then topped with chocolate bar curls, and other chopped candy bars piled in the center... a chocolate lover's dream. Use a devil's food cake mix for the cake, but replace the water with milk and use one extra egg. Bake in two 9-inch pans. Then, top it with the chocolate buttercream, chocolate candy bars, chopped and piled in the center and chocolate bars that have been "curled" by using a vegetable peeler.

Chocolate overload candy cake

Serves 10-12

Chocolate buttercream:


  • 2 sticks butter, softened
  • 3-1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa
  • 4 to 6 tablespoons heavy cream
  • 1 teaspoon vanilla


  1. Sift powdered sugar and cocoa and set aside.
  2. Beat butter and slowly add sugar and cocoa, and then heavy cream and vanilla.
  3. You could also add Irish Liquor. Add 3 tablespoons and 1 to 3 tablespoons heavy cream (depending on consistency for spreading).
  4. Spread on first layer of cake, and then top the bottom layer with the top layer.
  5. Spread frosting over top and sides of cake. Add chocolate candy to the center and chocolate curls all over the cake.

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, and follow her on twitter, @aimeefortney.