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Mars bar layer cake
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Prep Time:
735 minutes
Cook Time:
120 minutes
Total Time:
855 minutes
Begin preparation one day in advance. Note: This recipe is a user submission and has not been tested by our team.
Ingredients:
  • 150g unsalted butter, softened, plus extra for greasing
  • 75g Cocoa Powder
  • 135ml boiling water
  • 3 1/2 large free-range eggs
  • 123.60 gm milk
  • 260g self-raising flour, sifted
  • 1 1/2 rounded tsp baking powder, sifted into the flour
  • 450g caster sugar
  • 250g thickened cream
  • 350g caster sugar
  • 350g butter, cut into small cubes
  • 3.00 gm gelatine
  • 419.15 gm thickened cream
  • 4 egg yolks
  • 53.75 gm caster sugar
  • 55.60 gm glucose syrup
  • 200g milk chocolate
  • 4.40 gm vanilla extract
  • 6.00 gm gelatine
  • 225g milk chocolate
  • 292.90 gm thickened cream
  • 55.60 gm corn syrup
Instructions:
  • Preheat the oven to 180C (160C fan-forced /gas 4). Grease and line the bases of 3 square sandwich tins measuring 25 by 25 cm each.
  • In a large bowl, combine cocoa and boiling water to form a paste. Add the remaining ingredients and beat until well combined. Be cautious not to over mix, you can use a food processor if desired.
  • Evenly distribute the cake mixture into the prepared tins. Bake in the preheated oven for 20-25 minutes until the cakes rise and pull away from the sides. Remove, cool on a rack, line tins with greased paper, place the cakes back in with paper extending up the sides. Chill one cake in the fridge.
  • To make caramel, combine butter and sugar in a medium saucepan. Cook the sugar, stirring occasionally to ensure even caramelization.
  • Start by pouring the cream into a small saucepan and heating it until just before it boils. Then, swiftly take it off the heat and blend in the gelatine.
  • Remove the sugar from the heat once it turns a light brown color, then gradually pour in the hot cream while whisking continuously.
  • Allow the caramel to cool to 45°C, then gradually whisk in the butter a few pieces at a time.
  • Drizzle the caramel over one cake while it's still in the tin, then refrigerate overnight to set.
  • Prepare the mousse by placing 1 2/3 cups of thickened cream in a bowl. Beat the cream with an electric mixer on medium-high speed until soft peaks form, which should take around 3 1/2 minutes. Transfer the mixture to a bowl and refrigerate for 1 hour.
  • In a clean bowl, whisk 4 egg yolks with an electric mixer on high speed until pale and frothy for 4 to 5 minutes. In a saucepan over high heat, bring 1/4 cup sugar, 2 tablespoons glucose syrup, and 2 tablespoons water to a boil until clear bubbles form. Slowly pour the syrup into the egg yolks while mixing on medium-low speed. Dissolve gelatine in 1 teaspoon of boiling water, then add it to the mix. Increase speed to medium-high and mix until slightly thickened, about 5 minutes. Stir in melted chocolate, 1 teaspoon vanilla, and a pinch of salt using a rubber spatula.
  • Gently fold one-third of the chocolate mixture into the whipped cream. Then slowly fold in the rest of the bittersweet chocolate mixture until fully incorporated. Be careful not to overmix.
  • Pour the mousse over the second cake in the tin and refrigerate overnight for it to set.
  • Create the ganache: Place the chocolate in a large heatproof bowl. Heat the cream and corn syrup until just simmering over medium-high heat, then pour over the chocolate. Allow the mixture to sit without stirring until the chocolate starts to melt.
  • Stir melted chocolate into cream from the center outward until smooth and well combined (avoid over stirring).
  • Chill the frosting, stirring occasionally, until it thickens slightly and lightens in color. Refrigerate until needed.
  • After chilling for 12 hours, gently remove the cakes from the fridge and cake tins. Layer them - start with the mousse cake, then the caramel cake, and finish with the plain cake. Delicately frost with ganache.

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