Mars Bar Inspired layer cake recipe

Posted By on May 18, 2011 | 12 comments


If you love chocolate, and love caramel and that nougat filling in Mars Bars, then you'll adore this cake.¬† This Wednesday I've created a recipe for a Mars Bar inspired Layer cake, totally wicked, extremely rich and sweet- not helpful to any diet ūüėȬ† but a small slice will hit the spot ūüėȬ† This cake is made of three layers of a dense, moist¬†chocolate cake, filled with¬†chocolate malt nougat, and a gooey caramel layer, caramel on top, then the whole cake is smothered in milk chocolate ganache.

Recipe for Mars Bar inspired layer cake

Recipe for Mars Bar inspired layer cake

Recipe for the chocolate cake (makes a loaf tin size cake plus some extra cupcakes- so have a muffin tray with patty pans ready :) )

Batter

125g unsalted butter
1 cup sugar
1/2 cup sour cream
4 eggs
1 teaspoon vanilla
1 tsp salt
2 cups self raising flour
2/3 cup milk
3/4 cup dutch cocoa

Preheat oven to 180C.  Grease and line a rectangular loaf tin and dust with flour, shaking off the excess flour.  Cream butter until soft and fluffy, add sugar a 1/3 at a time until all incorporated and fluffy.  Beat in sour cream and vanilla.  Lightly whisk eggs and add to mixture a third at a time while still beating.  Sift in flour, cocoa and salt.  Beat until combined, adding milk a third at a time while the beater is still running until all the mixture is well mixed.  Beat mixture on high for 1 minute, it should become lighter in colour.

Spoon batter into pan, it should fill about .  Put pan into preheated oven on the middle tray, and bake for 50 minutes.  Test cake with a skewer to check if ready.  Remove from oven and leave the cake in the tin for 10 minutes.  Turn cake out onto a cake rack and allow to cool for 20 minutes.

Cut cake twice to get three layers of cake.

Creamy Nougat Filling

Ingredients

1/2 cup softened butter

200 g white marshmallows

3 tablespoons malt extract

1 tablespoon vanilla

Approximately 500g icing sugar add to get the right thickness of consistency

1 teaspoon cocoa powder

Put marshmallows in a heat proof container into microwave and melt on HIGH 100% for 1 minute.  the marshmallows should be soft and melted, continue heating for 10 seconds if not melted enough.  Using an electric mixer with paddle, cream butter and marshmallow together.  Add vanilla, malt extract and mix again until well incorporated.  Add icing sugar and beat on high for 2 minutes.  The mixture should turn thick and nougat like.

Spoon and smooth a thick layer of nougat filling on to you bottom cake layer.

Caramel filling

395g can Nestle sweetened condensed milk

4 tablespoons golden syrup

60g butter

Melt all ingredients in a saucepan on medium heat for 10 minutes, stirring continuously until thick.  Allow to cool, add to middle layer of cake, and then smooth a small amount on the top layer.

Milk chocolate ganache

400g milk cooking chocolate

150mL cream

Put chocolate and cream into a heat proof bowl and melt in microwave on high 100% for 1 minute.  Stir with a metal whisk until smooth.  Allow to cool, then pour over cake top and sides.

If you try this recipe...please let me know how you went in he comment below :)  Also, share your pictures on the facebook Fan Page

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12 Comments

  1. I was wondering what malt extract is and where I can find it?

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    • Hi Holly, thanks for your question, it comes in a tin, and it’s like a honey consistency. I bought it at the supermarket. You could use Horlicks or a malted powder drink, the equivalent would be 1/2 cup, but then you’ll need to add about 1/8 cup of full cream milk to the nougat as it’s mixing as it may get too dry. Hope that helps.

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  2. Ok, I followed this recipe but ran into a few problems. Firstly, it made a truck load too much batter for my loaf tray? I made patty cakes as well, which solved it, but I had heaps of batter.

    Then I started on the nougat filling – it’s ended up stiff, but kind of runny thick more like caramel than the nougat. Any ideas?

    Post a Reply
    • Hi Kylie, I’ll add that note to the recipe…thanks :) Any left over batter with any cake is great to put into cupcale pans, I also have a really long narrow tin or small round tins on hand to pour left over batter from any cake into and bake them, then freeze them for another time.
      With the nougat, it will be a thickish consistency, the first time I made it it was dollopy, so I added more icing sugar to make it firmer. When you apply it to this cake freshly made, you”l still be able to smear it like a thick paste on the cake. Any left overs store in a sealed container and put it in the fridge, up to 2 weeks. I have been using the left over nougat which will become more firm and actually mouldable after setting in the fridge (leave it out to get to room temperature so that you can mould it) and working it into disc shapes to cover the top of cupcakes then piping chocoalte frosting on top, and on top of another cake last night, and frosting it again. This nougat is not goign to be like a ‘whipped’ fluffy nougat…it is a candy filling, but it can be used in so many ways.
      I hope this information has helped you Kylie, please let me know if you have any further questions. Ingrid

      Post a Reply
      • Hi Ingrid, thanks for that :)

        I”m starting to think this baking thing isn’t all it’s cracked up to be!! I’ve now made two projects (other than packet biscuits and cakes), the cupcake bouquet, which turned out amazingly well, and this cake. The cake… not so much.

        Pretty much what I ended up doing was yeah popping the nougat filling into the fridge until it became spreadable. I think next time I’ll just keep on adding icing sugar until it feels right.

        The caramel filling, worked well!! The chocolate ganache was a bit fail again. I used straight cream, not double or thickened, and I think that may have messed me up. It was very thin and runny – even now after 12 hours in the fridge it is still quite almost like sauce.

        I’ll have to take a picture of my cake – it’s really quite a sight. I’ve not managed to cut the layers straight (oh! you’ve said in the recipe to cut it into two layers – should it be three?), so that the cake has a definate… mmm… leannn to the side :)

        However, it is going to taste deeeloooshus, and that’s what counts :)

        Thank you for your help!

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  3. why marshmellows used for or in this recipe too?

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  4. The introductory blurb states that this is a three-layer cake and the photo certainly looks like a cake with three layers of sponge, but the instructions say to cut the cake into two layers. I am confused… where does the third layer comes in?

    Post a Reply
    • Thanks Lis….I think it’s a miss write- it now reads cut cake twice, so that you get 3 layers of cake :) Thanks for your comments. Happy baking

      Post a Reply

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