Indulge in a decadent Mars Bar Cake that combines rich chocolate cake, luscious caramel sauce, and a fluffy nougat filling, all topped with a glossy ganache and pieces of Mars bars. This show-stopping dessert is perfect for any special occasion, offering layers of flavor and texture that will impress everyone at the table.
While most of the ingredients for this recipe are common, you might not have corn syrup or heavy cream readily available at home. Additionally, using a candy thermometer is essential for making the nougat filling, so make sure to pick one up if you don't have it in your kitchen. Mars bars can sometimes be found in the candy aisle or near the checkout counters in supermarkets.
Ingredients For Mars Bar Cake Recipe
Sugar: The base sweetener for the cake, caramel sauce, and nougat filling.
Flour: Provides structure to the chocolate cake.
Cocoa powder: Adds rich chocolate flavor to the cake.
Baking powder: Helps the cake rise.
Baking soda: Works with baking powder to leaven the cake.
Salt: Enhances the flavor of the cake and other components.
Eggs: Binds the cake ingredients together.
Milk: Adds moisture and richness to the cake.
Vegetable oil: Keeps the cake moist.
Vanilla extract: Adds a subtle flavor to the cake, caramel sauce, and nougat.
Water: Used in various stages of the recipe, including the cake and caramel sauce.
Corn syrup: Prevents sugar crystallization in the caramel sauce and nougat.
Heavy cream: Adds richness to the caramel sauce and ganache.
Butter: Adds flavor and richness to the caramel sauce.
Egg whites: Whipped to create the nougat filling.
Chocolate chips: The base for the ganache.
Chocolate pudding: Adds an extra layer of flavor and moisture.
Mars bars: Adds the signature taste and texture to the cake.
Chocolate frosting: Used to smooth the sides of the assembled cake.
One reader, Larine Clayton says:
This Mars Bar cake recipe is a chocolate lover's dream! The layers of rich cake, creamy caramel, and nougat filling are simply divine. The ganache adds a perfect finishing touch. It’s a bit of work, but totally worth it for a special occasion. Absolutely delicious!
Techniques Required for Making Mars Bar Cake
How to grease and flour cake pans: Grease the cake pans with butter or non-stick spray, then add a small amount of flour and shake it around to coat the entire surface. Tap out any excess flour.
How to mix cake batter: Combine dry ingredients in a large bowl. Add wet ingredients and mix with an electric mixer on medium speed until well combined. Gently mix in boiling water.
How to make caramel sauce: Combine sugar, corn syrup, and water in a saucepan. Boil until it reaches an amber color. Remove from heat and slowly stir in cream, butter, vanilla, and salt.
How to make nougat filling: Boil sugar, water, and corn syrup until it reaches 270 degrees F. Beat egg whites until stiff peaks form, then slowly pour the hot sugar mixture into the egg whites while mixing on low speed.
How to prepare pudding: Follow package directions using 1½ cups of milk. Chill in the fridge.
How to make ganache: Heat heavy cream until it just begins to boil. Pour over chocolate chips and stir until smooth and glossy.
How to assemble the cake: Layer cake with caramel, nougat, and pudding. Frost the sides with chocolate frosting. Pour ganache over the cake and top with caramel sauce and chopped Mars bars. Refrigerate and serve.
How To Make Mars Bar Cake
A rich, moist, and delicious mars bar cake loaded with soft chewy nougat, gooey caramel, chocolate pudding, and a mouthwatering chocolate ganache coating.
Serves:
Ingredients
For Cake:
- 2cupssugar
- 1¾cupsflour
- ¾cupcocoa powder
- 1½tspbaking powder
- 2tspbaking soda
- ½tspsalt
- 2eggs
- 1cupmilk
- ½cupvegetable oil
- 1tspvanilla extract
- 1cupwater,boiling
For Caramel Sauce:
- 3cupswhite sugar
- 3tbspcorn syrup,like Karo
- ⅔cupwater
- 1½cupsheavy cream
- 3tbspbutter
- 1tspvanilla
- pinchsalt
For Nougat Filling:
- 2cupssugar
- ⅓cupcorn syrup
- ½cupwater
- 2egg whites
For Ganache:
- 9ozchocolate chips
- 1cupheavy cream
For Other:
- 1pkgchocolate pudding,(4 serving size)
- 1½cupsmilk
- 2Mars Bars
- 1jarchocolate frosting
Instructions
Cake:
-
Preheat the oven to 350 degrees F. Grease and flour 3×8-inch round cake pans.
-
In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
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Add the eggs, milk, oil, and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in the boiling water.
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Pour into pans and bake for about 30 to 35 minutes. Cool on wire racks.
Caramel Sauce:
-
In a small saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium heat.
-
Allow the mixture to boil for about 15 minutes until the liquid reaches an amber color, keeping a close eye starting at about 10 minutes.
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Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in cream.
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Stir in the butter, vanilla, and salt. Allow to cool.
Nougat Filling:
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Combine the sugar, water, and corn syrup in a small saucepan. Allow to come to a boil until the mixture reaches 270 degrees F on a candy thermometer.
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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.
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Allow to mix for about 18 minutes or until mixture reaches a dough consistency.
Pudding:
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Prepare the pudding according to package directions using only 1½ cups of milk. Place in the fridge to cool.
Ganache:
-
Heat the heavy cream in the microwave just until it comes to a boil. Watch carefully to prevent from overboiling.
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Pour over the chocolate chips and stir until smooth and glossy. Set aside.
Assembly:
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Chill the nougat in the fridge until cold. Spray 2 pieces of parchment paper with non-stick spray.
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Place the nougat between sheets of parchment and using hands or a rolling pin, spread it to the size of the cakes.
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To assemble the cake, place one chocolate cake layer on the bottom. Top with ½ cup of caramel. Place the nougat on top of the caramel then add ½ cup of caramel on top.
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Place the second layer of cake on top. Top with ½ cup of caramel and pudding, then top with the 3rd layer of cake. Using a spatula, use the chocolate frosting to smooth the sides of the cake making everything level.
-
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.
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Top with caramel sauce and chopped Mars bars.
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Refrigerate for about 4 hours or more. Remove from the fridge 1 hour prior to serving.
-
Serve and enjoy!
Nutrition
- Calories: 1551.53kcal
- Fat: 64.91g
- Saturated Fat: 30.86g
- Trans Fat: 0.28g
- Monounsaturated Fat: 24.00g
- Polyunsaturated Fat: 4.62g
- Carbohydrates: 247.54g
- Fiber: 6.09g
- Sugar: 219.75g
- Protein: 11.51g
- Cholesterol: 132.59mg
- Sodium: 1152.62mg
- Calcium: 226.11mg
- Potassium: 487.39mg
- Iron: 3.53mg
- Vitamin A: 315.50µg
- Vitamin C: 0.51mg
Technique Tip for Perfecting Mars Bar Cake
When making the caramel sauce, ensure you use a heavy-bottomed saucepan to prevent hot spots that can cause the sugar to burn. Stir gently and consistently to achieve a smooth, amber-colored caramel.
Time-Saving Tips for Mars Bar Cake Recipe
Prepare ingredients in advance: Measure and organize all ingredients before starting. This will streamline the process and prevent last-minute scrambling.
Use store-bought caramel sauce: Save time by using pre-made caramel sauce instead of making it from scratch.
Chill nougat quickly: Place the nougat in the freezer for a faster chill, reducing waiting time.
Microwave ganache: Heat the heavy cream in the microwave instead of on the stove to save a few minutes.
Simplify assembly: Use a cake turntable to make frosting and assembling the cake layers quicker and more efficient.
Substitute Ingredients For Mars Bar Cake Recipe
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor and moist texture.
cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free.
baking powder - Substitute with baking soda and cream of tartar: Mix 1 part baking soda with 2 parts cream of tartar to mimic the leavening effect.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda.
salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.
milk - Substitute with almond milk: Almond milk is dairy-free and has a slightly nutty flavor.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.
water - Substitute with coffee: Coffee enhances the chocolate flavor in the cake.
white sugar - Substitute with brown sugar: Brown sugar adds moisture and a deeper flavor due to its molasses content.
corn syrup - Substitute with honey: Honey is a natural sweetener and adds a floral note.
heavy cream - Substitute with coconut cream: Coconut cream is dairy-free and adds a tropical flavor.
butter - Substitute with ghee: Ghee is clarified butter and has a higher smoke point and richer flavor.
egg whites - Substitute with aquafaba: Aquafaba is the liquid from canned chickpeas and works well as a vegan egg white substitute.
chocolate chips - Substitute with cacao nibs: Cacao nibs are less processed and have a more intense chocolate flavor.
chocolate pudding - Substitute with avocado chocolate mousse: Avocado chocolate mousse is a healthier, creamy alternative.
mars bars - Substitute with homemade caramel and nougat bars: Homemade bars allow for control over ingredients and flavors.
chocolate frosting - Substitute with ganache: Ganache is richer and provides a smoother texture.
Presentation Ideas for Your Mars Bar Cake Creation
Serve smaller portion sizes: Slice the cake into elegant, thin layers to highlight the intricate details of each component. This allows the caramel sauce, nougat filling, and ganache to shine individually.
Use decoration: Garnish the plate with a drizzle of extra caramel sauce and a few artfully placed pieces of chopped mars bars. Add a touch of edible gold leaf for a luxurious finish.
Plate with precision: Place a single slice of the cake slightly off-center on a pristine white plate. Use a small offset spatula to ensure the ganache coating is smooth and even.
Add texture: Sprinkle a few crushed mars bars around the plate for added crunch and visual interest. This will contrast beautifully with the smoothness of the ganache and the creaminess of the pudding.
Incorporate height: Stack a small piece of nougat on top of the cake slice to add dimension. This creates an eye-catching vertical element that draws attention to the different layers.
Highlight the layers: Use a clear acetate strip to wrap around the cake slice, showcasing the distinct layers of caramel, nougat, and pudding. Remove the strip just before serving for a clean, professional look.
Balance flavors: Serve with a small quenelle of lightly sweetened whipped cream or a scoop of vanilla bean ice cream on the side. This adds a creamy contrast to the rich, chocolatey cake.
Add a fresh element: Place a few fresh mint leaves or a couple of raspberries on the plate. This not only adds a pop of color but also a refreshing taste that complements the richness of the cake.
Use a stylish plate: Opt for a modern, minimalist plate with a unique shape or texture. This enhances the visual appeal and makes the cake the star of the presentation.
Create a focal point: Use a small brush to paint a stripe of caramel sauce across the plate. Position the cake slice at the end of the stripe, guiding the diner's eye directly to the dessert.
Essential Tools for Crafting the Perfect Mars Bar Cake
Oven: Used to bake the cake layers at 350 degrees Fahrenheit.
Cake pans: Three 8-inch round pans for baking the cake layers.
Electric mixer: Essential for mixing the cake batter and nougat filling.
Large bowl: Used to combine the dry and wet ingredients for the cake batter.
Small saucepan: Needed for making the caramel sauce and nougat filling.
Candy thermometer: Helps to monitor the temperature of the nougat mixture.
Wire racks: Used for cooling the cake layers after baking.
Microwave: Used to heat the heavy cream for the ganache.
Mixing spoon: For stirring the caramel sauce and ganache.
Spatula: Useful for spreading the frosting and ganache evenly over the cake.
Parchment paper: Prevents sticking when rolling out the nougat and during ganache application.
Rolling pin: Helps to spread the nougat to the size of the cake layers.
Measuring cups: For accurately measuring ingredients like sugar, flour, and liquids.
Measuring spoons: For precise measurement of smaller quantities like baking powder and vanilla extract.
Microwave-safe bowl: Used to heat the heavy cream for the ganache.
Wire whisk: Useful for beating egg whites to stiff peaks for the nougat filling.
Knife: For chopping the Mars bars to top the cake.
Refrigerator: Needed to chill the nougat and set the assembled cake.
Non-stick spray: Prevents sticking when working with parchment paper and nougat.
Spoon: For spreading caramel sauce and ganache over the cake layers.
How To Store and Freeze Mars Bar Cake
Here are the storing and freezing guidelines for the Mars bar cake recipe:
- Allow the cake to cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
- To store: Place the cake in an airtight container or wrap it tightly with plastic wrap. Store in the refrigerator for up to 5 days. Let the cake come to room temperature for about an hour before serving for the best flavor and texture.
- To freeze: Wrap the cake tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe container or freezer bag. Freeze for up to 3 months. When ready to serve, thaw the cake overnight in the refrigerator, then let it come to room temperature for about an hour before serving.
- If you have leftover caramel sauce, store it in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop before using.
- Leftover ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in the microwave or on the stovetop, stirring occasionally, until smooth and pourable.
- If you have leftover nougat filling, wrap it tightly in plastic wrap and store in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature before using.
How To Reheat Leftover Mars Bar Cake
To reheat leftover mars bar cake, first let it come to room temperature for about an hour before reheating. This will help the cake reheat more evenly and prevent it from drying out.
One of the best methods for reheating mars bar cake is to use the microwave. Place a single slice on a microwave-safe plate and heat it in 10-second intervals until it reaches your desired temperature. Be careful not to overheat, as this can cause the caramel and nougat to become too soft and lose their texture.
Another great option is to reheat the cake in the oven. Preheat your oven to 325°F (165°C) and place the cake on a baking sheet lined with parchment paper. Cover the cake loosely with aluminum foil to prevent it from drying out, and heat for about 10-15 minutes, or until it's warmed through.
If you want to reheat a larger portion of the cake, you can use the oven method mentioned above, but increase the reheating time to 20-25 minutes, depending on the size of the piece.
For a quicker option, you can also reheat the cake in an air fryer. Set the air fryer to 350°F (175°C) and place the cake slice in the basket. Heat for 2-3 minutes, or until it's warmed to your liking.
If you find that the ganache or caramel has become too firm after refrigeration, you can microwave them separately for a few seconds to soften them up before adding them back to the reheated cake.
Lastly, if you want to enjoy a warm and gooey mars bar cake experience, you can always reheat a slice in a skillet over low heat. Place the slice in the skillet and cover it with a lid. Heat for 2-3 minutes, or until the caramel and nougat start to melt and become soft and gooey.
Random Fact about Mars Bar Cake Recipe:
markdown A fun fact about this mars bar cake recipe is that it combines multiple layers of dessert elements, including cake, caramel sauce, nougat filling, pudding, and ganache. This creates a rich and indulgent treat that mimics the flavors of a Mars bar in a cake form. The combination of textures and flavors makes it a unique and decadent dessert.
Is Making Mars Bar Cake at Home Cost-Effective?
The mars bar cake recipe, while indulgent and delicious, may not be the most cost-effective option for a household. The ingredients such as heavy cream, chocolate chips, and mars bars can add up quickly. Additionally, the recipe requires multiple steps and specialized ingredients like corn syrup and a candy thermometer. For a household of 4, the approximate cost could range from $25 to $35. Overall Verdict: 6/10.
Is Mars Bar Cake Healthy or Unhealthy?
The Mars Bar Cake recipe is undeniably indulgent and unhealthy due to its high sugar, fat, and calorie content. The cake itself contains a significant amount of sugar, along with cocoa powder and chocolate frosting, which contribute to its rich flavor but also its unhealthy nature. The caramel sauce and nougat filling are both made with large quantities of sugar and corn syrup, while the ganache and pudding add even more fat and calories to the dessert. While this cake may be a delightful treat for special occasions, it should be consumed in moderation due to its potential negative impact on health, such as increased risk of obesity, diabetes, and heart disease.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar in the cake batter and replace some of it with natural sweeteners like applesauce or mashed bananas
- Use whole wheat flour instead of all-purpose flour to increase the fiber content
- Replace the vegetable oil with healthier alternatives like coconut oil or Greek yogurt
- Decrease the amount of sugar and corn syrup in the caramel sauce and nougat filling, or use sugar-free substitutes
- Opt for dark chocolate in the ganache, as it contains more antioxidants and less sugar than milk chocolate
- Serve smaller portion sizes to control calorie intake
Editor's Opinion on the Delightful Mars Bar Cake
This Mars Bar cake recipe is a decadent fusion of rich chocolate cake, luscious caramel, and nougat layers, reminiscent of the beloved candy bar. The multi-step process, including homemade caramel and nougat, showcases a commitment to quality and flavor. The final touch of ganache and chopped Mars Bars adds a luxurious finish. While the recipe is intricate and time-consuming, the result promises a show-stopping dessert that will impress any crowd. Perfect for special occasions, this cake is a labor of love that delivers a symphony of textures and flavors.
Enhance Your Mars Bar Cake Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Mars Bar Cake
Suggested Appetizers and Main Courses to Serve with Mars Bar Cake
Why trust this Mars Bar Cake Recipe:
This mars bar cake recipe is a must-try for any dessert lover. With its rich chocolate cake, luscious caramel sauce, and creamy nougat filling, it promises a decadent experience. The step-by-step instructions ensure that even novice bakers can achieve a stunning result. The use of real mars bars adds an authentic touch, making this cake a true showstopper. Trust this recipe for its detailed guidance and the perfect blend of flavors that will impress any crowd.
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