
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:
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Preheat the oven to 350 degrees F. Grease and flour 3×8-inch round cake pans.
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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:
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In a small saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium heat.
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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:
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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.
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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.
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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
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