Polar bars پولر بارز or Ding dong cake recipe by morEwish

 

Rich chocolate cake, creamy filling and a heavenly chocolate coating on the outside. These three elements work together in perfect harmony to create a dessert that you will never forget. 

These bars are super easy, nothing complicated about them…maybe a little time consuming…maybe just a tad. Nothing too major. These dessert bars are one of those that works perfectly as one. The ganache on its own is deliciously sweet and chocolaty, the filling is light and wonderful, and the cake is just chocolate perfection.

I used my favorite chocolate cake recipe for this, so fudgy and perfect. If you choose to go with a boxed mix, make sure it’s a rich and fudgy version, like a Devil’s Food cake.

For the filling I used Cool whip. If you like you can whip up some heavy whipping cream with confectioner sugar and use that, but it will make these bars little on haevier side. So, I highly recomend using whipped topping to keep this light and melt in mouth.

For ganache, I used milk chocolate chips to balance out the flavor as whipped cream is not that sweet either. Just bring heavy cream to a simmer on the stove top, as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
Place lid on chocolate chips to trap the heat and let sit for 5 minutes. Remove lid and swirl the chocolate chips with a whisk/spoon starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes. Once it’s velvety, let it sit uncovered at room temperature for about 15 minutes before using it. 

Video in Urdu:

Video in English:

Ingredients:

Moist chocolate cake recipe, baked in 13x9 inch pan

Cool whip 1 1/2 tub

Ganache:

8 oz about 1 1/3 cup of milk chocolate chips
1 cup heavy whipping cream