This Giant Chocolate Bar Cake Mold isn’t the first time that I’ve seen a baking pan that looks like a giant block of chocolate, but it is still a great look for a pan and a fun idea for chocolate lovers. Unlike previous chocolate bar pans I’ve seen, this one is silicone. Silicone bakeware is known for its nonstick properties, virtually guaranteeing that your cake will release without a hitch and with the pan’s design completely intact. You’ll get the full effect of the chocolate bar look, with clean lines and a very authentic chocolate bar look. This pan is a slightly unusual size, however. It measures 8″x4.5″x1.5″, which puts it at roughly half the size of a loaf pan. This means that if you’re baking a batch of brownies intended for an 8×8 or 9×9 pan (or a cake meant for a loaf pan), you’ll have to bake it in two batches and put the pan through the oven twice, refilling it after it cools. This shouldn’t impact the finished product, but it is worth keeping in mind if you were envisioning a truly gigantic chocolate bar as the product of this pan.
Place your silicone pan on a baking sheet before putting it into the oven to give it some support, so the batter doesn’t move around too much and the finished cake will get some extra stability when it is still hot and very tender. When working with silicone, I would say that the easiest thing to do is allow your cake or brownies to cool for at least 20 minutes or so in the pan, then flip them out onto a cooling rack after they have firmed up slightly, which makes them much easier to handle and less likely to break as they come out of the pan.