Look at this thing-y. I say thing-y, because what do you call something like this? It’s like a deconstructed cake turned all inside out and cut into mouth-popping squares. Go ahead come in closer—see how it’s stuffed with chunks of pound cake and laced with the best walnuts from Diamond California® Nuts (I know, shameless plug), then topped with some raspberries—it’s seriously begging for a face stuffing.
I’m on a roll this week with sweet treats.Yay to that, because all this baking means the pregnancy is finally finding some steady ground. And yes, this is my second pregnancy, but it’s nothing like the first one. Forget food cravings, this one has been pixelated with an abundance of food aversions on par with a vegan-combo-gluten-free eater.
Okay, so I’m being melodramatic again. But no messing around here, it seriously sucked for this omnivore! Thankfully, I’m finally coming out from the haze and pretty much eating everything in sight. Talk about a 360. I don’t know who’s more bummed, my stretch pants or Matt, who hasn’t had a full meal for two weeks.
The only break he gets is during dessert. So when it came to this Walnut and Chocolate Cake Bar, I didn’t even offer him any (but, psst. .. the man has no taste for sweets). Lucky for me and you!
Agreed? Okay then, let’s do this. Keep this chilled until ready to eat. And don’t worry about the bit of melty chocolate on your hands if you run warm, that’s what the belly or the back of a shirt is good for –okay, or napkin . . . I guess.
Walnut and Chocolate Cake Bar
Yield: Yields one 8x8 pan
Ingredients:
- 11 oz. dark chocolate
- 1 cup unsalted butter
- 2 tablespoons corn syrup
- 3 cups (6oz) cubed store-bought pound cake
- 1 cup (4oz) Diamond of California chopped walnuts
- 1 cup raspberry (4oz) raspberry
- 2 tablespoons of Diamond of California silvered almonds
- 1/4 cup (1 1/4 oz) white chocolate. melted
Directions:
Preparation: Line 8x8 pan with a plastic wrap or foil sling. leaving a 1 inch overhang on each side.
- Place chocolate, butter and corn syrup in a heat proof bowl over a pan of simmering water. Once melted remove bowl from heat and set aside 1/3 cup of mixture.
- Add cubed pound cake and walnuts into chocolate mixture and fold to combine. Spread mixture into plastic or foiled lined pan. Pour the remaining 1/3 cup of mixture on top and using an offset spatula, spread to an even finish.
- Sprinkle raspberry and almonds on top. To finish, drizzle with melted white chocolate. Transfer fully assembled pan to refrigerator and chill until set. Once set, grab hold of plastic wrap or foil overhang and remove from pan and slice to serve
- Keep bars chilled until ready to serve. Bars will keep for 3-4 day in a tightly covered container.
**NOTE: You can use store bought or homemade pound cake. Whatever you decide to go with, freeze it first so that it doesn't break up while your mixing it into the chocolate.**
Disclosure: This post is sponsored by Diamond California® Nuts as part of an ongoing ambassadorship. However, all opinions are my own.
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
This is simply beautiful! Your combination of flavors and the contrasting colors in this cake bar would make fabulous gift!
Whoa. This looks awesome! so festive
Love it and I want some!
Oh my gosh, this is gorgeous!!
So pretty and festive!!
I REALLY like this recipe! Definitely gonna try it, I was hoping angel food cake would work, but I don’t think it would be stiff enough, even frozen, LOL> But this does sound GREAT!
Wishing I had a cake bar in front of me right now! Yum!
Beautiful & this I will be making for works cookie/cake exchange. However I might need to make a pan for me ; )
That is a gorgeous thing-y! And the raspberries on top, oh goodness..
Naomi, this looks absolutely divine! And that perfect drizzle of white chocolate on top? Magical!
These are so lovely and festive, the colors are so perfect. I’m going to put them on my list to bake this year for Christmas.
What could you use in place of corn syrup?
These look delicious!
They look like plaid!!
Now, this is a dessert I can make. Definitely gift worthy Naomi ♥
Gorgeous bark!
I want to totally stuff my face with this! It’s so gorgeous and looks delish! Sorry to hear about the food aversions with the pregancy. That sounds rough. 😉
I totally love this thing-y!!
These are so very pretty, I want a little dessert with my breakfast right now!
These look very Delicious! Thanks for sharing
Mmmmm. Absolutely beautiful!
Your photographs always makes me drool … and these are no exception. Love it!
wow,, it’s so beutyful cake… i like so much,, i’ll try this recipe… hope my family like the cake made by me 😀