A Reason to Raid your Kids’ Halloween Candy Stash

Thanksgiving is right around the corner, order early to have your favorites at your dinner table.

Even if you don’t live near the Jacksonville  Mercantile or you have moved away, you can have your favorites sent to you.  Order on-line from us.  Start here.

PLEASE NOTE:  The Jacksonville Mercantile will be closed on Thanksgiving day.

Dear Fellow Foodies:

When we first moved to Jacksonville, David and I decided that Butterfinger Candy bars would be the best treat to hand out on Halloween.  We learned after no children came to the house that the kid’s trick or treat in the downtown area, not at people’s homes.  So we ended up with lots of Butterfinger Candy Bars available.  This chocolate cake has the crushed candy bars both in the cake and on top of the fudge frosting.  You may end up getting extra bars as an excuse to make this cake.  This has also been a frequently requested cake for both birthdays and Thanksgiving in our home.

Butterfinger Candy Cake

Makes 1- 8″ single layer cake

4 Large Butterfinger Candy Bars or 12 mini bars Crushed
2 Ounces Unsweetened Chocolate (I prefer Scharffenberger for this cake)
1 large egg
1 Cup Granulated Sugar
1 1/2 Cups All Purpose Flour
1/3 Cup All Natural Avocado Oil
1 teaspoon Madagascar Vanilla Extract
3/4 cup Espresso (you can use instant espresso for this)
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350F.  Butter and flour an 8-inch round cake pan.  Melt the Chocolate in a bain marie.  Reserve melted chocolate.  Beat the egg and sugar and mix until light and all sugar is incorporated.  Add the Avocado Oil, Vanilla, melted chocolate, and espresso.  Mix well.  In a separate bowl, mix the flour, baking soda and baking powder.  Slowly add this to the chocolate mixture and mix well until smooth and blended.  Spread half of the batter in the prepared pan, sprinkle with half of the butterfinger candy bars, spread the remaining batter over the candy and bake for 35-40 minutes or until a toothpick comes out clean.  After removing from the oven allow to cool for 5-7 minutes and turn out from the pan.  Don’t leave in the pan or it may stick.  The candy bars create pockets of caramel and it will be difficult to remove.  Cool completely.  Cover in Fudge Frosting with additional Butterfinger Candy Bars.

Fudge Frosting

2 Ounces Unsweetened Chocolate chopped into small pieces
1 1/2 cups caster sugar
1/2 cup whole milk
4 Tablespoons unsalted butter
1 Tablespoon Dark Corn Syrup (look for organic)
1/4 teaspoon salt
1 teaspoon Madagascar Vanilla

Stir together all the ingredients except the vanilla in a heavy-bottomed pan.  Bring to a rolling boil and cook, stirring for approximately 1 minute.  Allow to cool slightly.  Add the vanilla and beat until thick.

Frost the cooled cake with the fudge frosting.  Crush the rest of the butterfinger candy bars over the frosting.  Refrigerate until ready to serve.  Allow to come to room temperature after slicing and before serving the cake.

Chef Constance

Happy Cooking Everyone!

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