This is a fun and easy-to-make alternative (or addition) to birthday cake for casual or last-minute celebrations. It’s convenient for cottage or ski chalet getaways, classroom or office celebrations, dessert tables, etc.

Birthday Cake Chocolate Bark Recipe

adapted from Sweetapolita’s Cake Batter and Sprinkle Bark

1 cup of dark chocolate, chopped (Note: I’ve made this successfully using semi-sweet chocolate chips, as well, but dark chocolate pairs better against the sweet white chocolate.)

2 cups of high quality white chocolate, chopped, or white chocolate chips

1 tablespoon of boxed white cake mix

sprinkles of your choice

Line a baking sheet with a silpat (silicone) mat or parchment paper and set aside. Set up a double boiler on your stove top and melt the dark chocolate until there are just a few small pieces left un-melted. Remove from heat and stir with a rubber spatula until completely melted and smooth. Then pour the dark chocolate onto the lined baking sheet. Act quickly to spread it out evenly using an offset spatula until your desired thickness has been achieved. Then place it in the freezer to set, up to 20 minutes.

Meanwhile, place the white chocolate in a glass, microwave safe bowl. Microwave for 15 second intervals, stirring in between with a rubber spatula until there are just a few small pieces left unmelted. Be sure not to burn the white chocolate. Stir until all of the white chocolate has melted and is completely smooth. Then stir in the cake mix until well combined. Pour the white chocolate on top of the dark chocolate layer. Use an offset spatula to spread it out ovenly over the dark chocolate, without spilling over the edges, until your desired thickness has been achieved. Immediately top with as few or as many sprinkles as you’d like. Then return the chocolate bark to the freezer until it sets all the way through, up to 20 minutes. Once the chocolate has set, break it up using your hands or cut it into pieces. Store in an airtight container in the refrigerator.