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Mars Bar Cake Recipe

Ingredients

How to make it

  • 1.Preheat oven to 350°F.
  • 2.Grease and flour 3 x 8" round cake pans.
  • 3.In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  • 4.Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
  • 5.Pour into pans and bake. Cool on wire racks.
  • Caramel Sauce
  • 6.In a small saucepan, combine sugar, cornsyrup & water. Bring to a boil over medium heat.
  • 7.Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes… but keep a close eye on it starting at about 10 minutes).
  • 8.Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in cream. Stir in remaining ingredients and allow to cool.
  • Nougat Filling
  • 9.Combine sugar, water & corn syrup in a small saucepan. Allow to come to a boil until mixture reaches 270 degrees on a candy thermometer.
  • 10.Meanwhile, in a large bowl beat egg whites until stiff peaks form. With an electric mixer running on slow, very slowly pour the hot sugar mixture into the egg whites. This should take about 3-4 minutes.
  • 11.Allow to mix for about 18 minutes or until mixture reaches a dough consistency.
  • Pudding
  • 12.Prepare pudding according to package directions using only 1 1/2 cups of milk (not 2 cups). Place in fridge to cool.
  • Ganache
  • 13.Heat heavy cream in the microwave just until it comes to a boil. Watch it carefully so it doesn't boil over. Pour over chocolate chips and stir until smooth and glossy. Set aside.
  • Assembly
  • 14.Chill the nougat in the fridge until cold. Spray 2 pieces of parchment paper with non-stick spray. Place nougat between sheets of parchment and using your hands or a rolling pin, spread it to the size of the cakes.
  • 15.To assemble the cake, place one chocolate cake layer on the bottom. Top with 1/2 cup caramel. Place the nougat on top of the caramel. Top with 1/2 cup of caramel.
  • 16.Place the second layer of cake on top. Top with 1/2 cup of caramel and pudding. (You may or may not be able to get ALL of the pudding on the cake, just put as much as you can). Top with the 3rd layer of cake.
  • 17.Using a spatula, use the chocolate frosting to smooth the sides of the cake making everything levee.
  • 18.Ensure the ganache is cool, place the cake on a wire rack with parchment paper under and gently start pouring the ganache over top. Using the back of a spoon or a spatula, gently spread the ganache ensuring that the whole cake is covered.
  • 19.Top with caramel sauce and chopped Mars bars.
  • 20.Refrigerate 4 hours or more. Remove from the fridge 1 hour prior to serving.

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  • 22566 11 years ago
    Telescopic...out of sight!
    ~but~
    You have brought it into focus :o)
    Scrumdiddlyumptious sounding recipe.
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

The Cook

anniek39 Buffalo, New York

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