Mars Bar Cake
You’re gonna love this Mars bar cake! Oozie layers of chocolate frosting, salted caramel and nougat. All encased in chocolate frosting, drizzled with chocolate sauce and topped with chopped mars bars!
Nicks favourite thing…
I love love love this flavour combo! But more about that below. Mars bars are one of my favourite chocolate bars. And this cake is a glorious and beautiful celebration of it!
What does it taste like?
This cake is made of my chocolate cake recipe, filled with chocolate ganache with is silky smooth, topped with caramel drizzle and chopped mars bar chocolate bars! If you love the candy, you’ll love this cake!
What are the ingredients I need?
Dark chocolate – I used dark cooking chocolate
Heavy cream – also known as thickened or whipping cream.
Butter – I used softened butter.
White sugar – also known as granulated sugar.
Glucose syrup – also known as corn syrup. Helps stop the caramel from crystalising.
Salt – I used sea salt flakes.
All-purpose flour – also known as plain flour
Caster sugar – also known as superfine sugar
Cocoa Powder – I used unsweetened cocoa powder
Bicarb soda – also known as baking soda.
Eggs – I used large eggs.
Milk – I used whole milk. Plant based milk will work as well.
Mini Mars bar candies – large regular ones chopped will also work.
Salted Caramel Sauce – a delicious caramel sauce that is slightly salty which elevates the caramel flavour and cuts through the sweetness.
Mini choc chips – in Australia I bought these from Woolworths.
My Top Tips!
Store this cake in an airtight container for up to three days.
Making salted caramel sauce at home is easy. I have a great recipe for it on my website. You can grab it here!
Drizzling the sauce
Make sure it’s not too warm when drizzling otherwise it will melt the frosting.
Frosting your cake
Using a cake turntable to do this, makes it an easier process.
Other Recipes You Might Like!
- Highway Unicorn Cake
- Turkish Delight Cake
- Banana Sheet Cake
- BubblePop Electric Cake
- Kawaii Cactus Cake
- White Chocolate Matcha Mousse Cake
- Tropical Fault Line Cake
I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
Mars Bar Cake
- 3 cups (600g) dark chocolate
- 1 1/2 cups (375ml) heavy cream
- 1 batch Swiss Meringue Buttercream Frosting
- 1 1/2 cups (330g) granulated sugar
- 2 tbsp glucose syrup
- 1/2 cup (125ml) water
- 1 tsp sea salt flakes
- 1/2 cup (125g) unsalted butter melted
- 1 cup (250ml) thick (double/heavy) cream, warmed
- 2 cups all-purpose flour
- 2 1/4 cups caster sugar
- 1/2 cup cocoa powder
- 1 tsp bicarb soda
- 1 tsp fine salt
- 1 1/3 cups unsalted butter, softened
- 4 large eggs
- 1 1/2 cups milk
- 60 mini mars bar candy bars
- salted caramel sauce
- 1 cup mini chocolate chips
- Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set.
- Alternatively you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency.
- Place the sugar, glucose syrup and water in a large saucepan over low heat. Bring to a boil and cook for 10–12 minutes, without stirring until it becomes a deep caramel colour.
- Remove from the heat and add the salt, cream and butter and stir slowly to begin with, then mix to combine. Allow to cool completely before using. Guys be super careful when you add the butter and cream to the hot caramel. I’d recommend melting the butter and I’d also recommend heating the cream to avoid splattering.
- To prepare frosting add a spatula full of the caramel to the frosting and mix until really well combined. Then add the rest of the caramel to the frosting and mix to combine. You’ll need to freshly whip up the frosting before using :0)
- Please note: To make the 6 layered cake you see pictured; you’ll need to double the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake.Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, bicarb soda, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
- Add the milk and eggs into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Fill three 8” cake tins with batter.
- Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
- Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height.An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
- To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Guys make sure the chocolate cake is chilled when you put it all together to avoid the cake from collapsing. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding mars bar chocolates into the frosting. Add the next layer of cake and repeat with all the layers until you get to the top. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight
- Add a layer of softened ganache using a small offset spatula or piping bag. Use a cake scraper to smoothen out the ganache around the sides. Then smoothen out the top using the cake scraper. Chill.
- To finish the cake add mini choc chips down the bottom of the cake.Drizzle with caramel sauce. Fit the end of a piping bag with a Wilton 8B tip and frost swirls of frosting on top. Drizzle the swirls with caramel and top with mars bars.