Learn how to make a classic mars bar chocolate cake. This cake is made with whipping cream, buttercream, and cocoa powder. It’s chocolatey, chewy and loaded with mars bar goodness. I hope you’ll enjoy this creamy recipes.
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 100g cocoa powder
- 4 large eggs, at room temperature
- 350ml milk
- 350g all-purpose flour
- 350g unsalted butter, softened
- 450g caster sugar
- 300ml thickened/whipping cream
- 600g dark chocolate
- Caramel Ganache:
- 1 teaspoon sea salt flakes
- 2 tablespoon glucose syrup, corn syrup
- 100g unsalted butter
- 250ml thickened cream
- 250ml water
- 660g white sugar
- 2 batches Swiss meringue buttercream frosting
- Extra stuff
- caramel sauce
- mini choc chips
- 60 mini mars bar chocolate bars
1. Add the chocolate and cream in a large microwave-proof bowl. Mix the microwave for 20 seconds at a time until everything is smooth. Cover with plastic wrap and reserve.
2. Alternatively you can melt it with a double boiler. Fill a medium pot 1/3 of the way with water. Bring to a boil. Place the bowl of chocolate and cream on top and mix gently until the mass is completely melted and smooth. To soften the ganache for 10 seconds to a consistency in the extension or in the microwave tube, mix each time with a large spatula until the right consistency is achieved.
3. Put sugar, glucose syrup and water over low heat in a large saucepan. Let it cook and cook for 10-12 minutes without stirring until it becomes an intense caramel color.
4. Remove from heat, add salt, cream and butter and stir. Allow to cool completely before use. Boys should be very careful when adding butter and cream to hot caramel. I would recommend melting the butter and I would also recommend heating the cream to avoid splashing.
5. To prepare the glaze, add a spatula full of ganache to the caramel ganache and mix well. Then add the rest of the glaze and mix to combine. You must defeat it recently before using.
6. Remember: The recipe of the cake should be doubled to reach the cake in the video. I cut the video in half because most people do not have mixing bowls large enough to make the complete recipe at once. Let’s get to know the recipe!
7. Preheat a forced-air oven to 160 °C (180 °C) or 180 °C (356 °F) for a conventional oven. Spray an 8 “cake tin with cooking spray and cover with baking paper.
8. Put the flour, baking powder, powdered sugar and salt in the bowl of a Stehmischer equipped with the blade attachment. Turn on the mixer at low speed and let it mix for a few minutes so that everything can be well combined (alternatively you can do this by sifting the ingredients). Add the soft butter and mix until it resembles a fine sand structure.
9. Add milk and eggs with the dry ingredients to the bowl and mix at medium speed until the dry ingredients are visible. Scrape the bowl and mix for another 20 seconds.
10. Fill three 8 “cans with the mixture.
11. Bake for 30 minutes or until a toothpick comes out clean. Allow the cans to cool for 2 minutes and gently turn them over a refrigerated rack before use to cool them completely.
12. With a large saw blade, carefully trim the top of each cake layer to obtain even and even layers. Try to aim so that everyone has 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 through each side of the cake, use the marked skewer to make sure each cut is at the same height.
13. To prepare the crumb layer, add a little glaze to a cake pan or 8 inch platter. Add the first cake layer. The boys will make the chocolate cake cool when you put it all together To prevent the cake from collapsing, add a small layer of frosting and softness and place the coating on each layer before adding chocolate bar chocolates for frosting , Add the next layer of cake and repeat the process with all the layers to the top. Add more glaze to the outside to fill in the furrows between each layer. This should be just a thin, thin layer of glaze that is to catch the crumbs of the cake, so that no random fragments occur cake crumbs on the outside of the cake, let it cool for 2 hours or overnight.
14. Add a layer of softened ganache with a small spatula or pipe sack. Use a cake scraper to soften the ganache on the sides. Then smooth the top with the cake scraper. Cold
15. To finish the cake, put mini choc chips under the cake. Sprinkle with caramel sauce. Place the end of a whistle bag with the Wilton 8B tip and layers of frost layer on it. Sprinkle the pegs with sweets and cover with wooden poles.