I asked my son what his favorite candy bar was with the intention of making him a cake for his 17th birthday. He told me Mars bar… after hunting high and low, there was no Mars bar recipe to be found so I made one. Well, let me tell you, this might just be the best cake you’ve ever had… EVER!
This cake contains soft chewy nougat, rich caramel, chocolate pudding and an amazing chocolate ganache coating!
If you are looking for a quick simple recipe, you might like to just stick to my Simple Chocolate Cake.. However, if you want a mind-blowing experience … this is your cake! It was rich, moist and delicious and completely worth every single second! I made the cake and the caramel sauce the day before constructing the cake. Be sure to let the cake sit at least 4 hours before serving, this allows the caramel to seep into the cake.
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Mars Bar Cake
- 2 cups sugar
- 1-3/4 cups flour
- 3/4 cup cocoa powder
- 1-1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 3 cups of white sugar
- 3 tablespoons corn syrup (Karo)
- 2/3 cup water
- 1- 1/2 cups heavy cream
- 3 tablespoons of butter
- 1 teaspoon vanilla
- pinch of salt
- 2 cups sugar
- 1/3 cup corn syrup
- 1/2 cup water
- 2 egg whites
- 9 oz chocolate chips
- 1 cup of heavy cream
- 1 package (4 serving size) of chocolate pudding
- 1 1/2 cups milk
- 2 Mars Bars
- 1 jar of chocolate frosting
- Preheat oven to 350°F.
- Grease and flour 3 x 8" round cake pans.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
- Pour into pans and bake 30-35 minutes. Cool on wire racks.
- In a small saucepan, combine sugar, cornsyrup & water. Bring to a boil over medium heat.
- Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes… but keep a close eye on it starting at about 10 minutes).
- Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in cream. Stir in remaining ingredients and allow to cool.
- Combine sugar, water & corn syrup in a small saucepan. Allow to come to a boil until mixture reaches 270 degrees on a candy thermometer.
- Meanwhile, in a large bowl beat egg whites until stiff peaks form. With an electric mixer running on slow, very slowly pour the hot sugar mixture into the egg whites. This should take about 3-4 minutes.
- Allow to mix for about 18 minutes or until mixture reaches a dough consistency.
- Prepare pudding according to package directions using only 1 1/2 cups of milk (not 2 cups). Place in fridge to cool.
- Heat heavy cream in the microwave just until it comes to a boil. Watch it carefully so it doesn't boil over. Pour over chocolate chips and stir until smooth and glossy. Set aside.
- Chill the nougat in the fridge until cold. Spray 2 pieces of parchment paper with non-stick spray. Place nougat between sheets of parchment and using your hands or a rolling pin, spread it to the size of the cakes.
- To assemble the cake, place one chocolate cake layer on the bottom. Top with 1/2 cup caramel. Place the nougat on top of the caramel. Top with 1/2 cup of caramel.
- Place the second layer of cake on top. Top with 1/2 cup of caramel and pudding. (You may or may not be able to get ALL of the pudding on the cake, just put as much as you can). Top with the 3rd layer of cake.
- Using a spatula, use the chocolate frosting to smooth the sides of the cake making everything levee.
- Ensure the ganache is cool, place the cake on a wire rack with parchment paper under and gently start pouring the ganache over top. Using the back of a spoon or a spatula, gently spread the ganache ensuring that the whole cake is covered.
- Top with caramel sauce and chopped Mars bars.
- Refrigerate 4 hours or more. Remove from the fridge 1 hour prior to serving.