mars bar cake
Basic ingredients for mars bar cake
- Ganache:600g dark chocolate
- 300ml thickened/whipping crème Caramel Ganache
- 100g unsalted butter (660g)
- 250ml water
- 2TBS glucose syrup (or corn syrup 2)
- 1 teaspoon sea salt flaflakes
- Frosting: 2 batches of Swiss buttercream meringue frosting
- 100g cocoa powder
- 350g all-purpose flour
- 1 tsp salt
- 1 teaspoon bicarbonate soda
- 450gcaster sugar
- 350g unsalted butter, softened
- 4 large eggs at room temperature
- 350ml Milk
- Additional stuff: 60 mini martini chocolate bars (yes, this was actually how many lol) caramel sauce mini choc chip chips
How to make mars bar cake
- Ganache: first of all, Combine chocolate and cream in a large microwave-safe bowl. Mix the ingredients in a microwave-safe bowl for 20 seconds, stirring each time until smooth.
- Place in a container and cover with plastic wrap. Allow cooling. Now You can also melt it in a double boiler. Half of the pot should be filled with water. Bring to boil.
- Mix the cream and chocolate in a bowl. Stir until smooth. You can microwave the ganache until it is soft enough to use for piping or spreading. Mix each batch with a large spatula until the consistency you desire.
- Caramel Ganache: Heat the sugar, glucose syrup, and water in a large saucepan on low heat. Bring to a boil. Cook for about 10-12 minutes without stirring, until the mixture turns a deep caramel color.
- Mix the butter, salt, and cream in a saucepan. Let cool completely before you use it. Make sure you are careful when adding the cream and butter to the caramel. To avoid any splattering, I recommend melting the butter.
- Frosting: Add a spoonful of caramel ganache to a bowl and mix it until well combined. Mix in the remaining frosting. It will need to be freshly made before you use it
- Preheat a fan-forced oven at 160C (320F), or 180C (356F), for a traditional oven. Oil spray an 8-inch cake pan and line it with baking paper. Use the paddle attachment to attach the stand mixer to combine the flour, bicarb soda, and caster sugar.
- Now Mix on low speed for about a minute to ensure everything is well combined. Alternatively, you can sift the ingredients together. Mix in the softened butter until it forms a fine, sand-like texture. Mix the milk, eggs, and dry ingredients in a bowl.
- Continue mixing on medium speed until all dry ingredients are incorporated. Mix for 20 more seconds. Three 8-inch cake pans should be filled with the batter. After this, Bake for 30 minutes or until a toothpick inserted into the batter comes out clean. Now Let the tins cool for 2 minutes, then flip them over onto a cooling rack to cool completely.
- To create flat and even layers, use a large serrated knife to carefully trim off the top of each cake layer. You should aim for them to be the same height.
- This is easy: Find the lowest point on the cake and place a toothpick or skewer next to it. Mark that spot with a marker. Remember To ensure that each slice is the same height, mark the skewer as you work your way around the cake.
- A Crumb coat can be prepared by spreading frosting on an 8-inch cake board or plate. The first layer of cake. To prevent the chocolate cake from collapsing, make sure it is chilled before you add the next layer. Continue adding the next layer and continue with the process until you reach the top.
- To fill in the gaps between layers, add more frosting to the outside. The frosting should be thin and should not cover the entire cake. It is meant to trap any cake crumbs, so they don’t get on the outside. Allow chilling for at least 2 hours.
- Use a small offset spatula, or a piping bag to add a layer of softened Ganache. Smoothen the edges of the ganache with a cake scraper. Use the cake scraper to smoothen the top. Chill. Add mini chocolate chips to the bottom of your cake for a finishing touch. Serve with caramel sauce. Use a Wilton 8B tip to attach the end of a pipette and frost frosting swirls on top. Sprinkle the caramel over the swirls and decorate with mars bars.