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Chocolate layer cake bars with chocolate glaze
Cocoa cake bars layered with a Hera margarine, powdered sugar, and cocoa filling, then topped with chocolate glaze. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 12 min
- Total time
- 22 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Easy
These chocolate-glazed cake bars are a simple sheet-pan cake made with an oil-based cocoa batter and a Hera baking margarine filling. Bake the cake for about 12 minutes at 200 °C (400 °F), then cut it lengthwise into three strips and stack them with a filling made from Hera, powdered sugar, and cocoa powder. Top with chocolate glaze and grated chocolate. For variety, decorate the bars with whipped cream and small fruits.
Ingredients
Filling
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Instructions
Tip: tap a step to mark it as done.
Mix the sifted flour with the baking powder and cocoa powder. Add the eggs, sugar, and oil, and mix until smooth. Pour the batter into a large greased and floured sheet pan and bake in an oven preheated to 200 °C (400 °F) for about 12 minutes. While the cake bakes, prepare the filling.
Beat the Hera with the powdered sugar and cocoa powder until smooth and creamy. Cut the baked cake lengthwise into three strips, spread with the filling, and stack the strips. Pour the chocolate glaze over the top, sprinkle with grated chocolate, and cut into bars once cool.
Tip: Let the baked cake cool and measure the strips with a ruler so they line up neatly when stacked. On a warm cake, the Hera filling would soften and the layers would slide.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 1293 kcal
- Protein
- 14 g
- Carbohydrates
- 119 g
- of which sugars
- 73 g
- Fat
- 87 g
- of which saturates
- 20 g
- Fiber
- 4.4 g
- Salt
- 0.8 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kakaové rezy s čokoládovou polevou – na plech
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