Mars bar frosting

Mars Bar FrostingIt’s all about the frosting – so divine and decadent! I made a chocolate cake with mars bar frosting and cut the cake into square – it was such a success at a party. This frosting can easily be used to frost two large cake layers and served as one large cake. You may find it challenging to dissolve all the nougat from the mars bar but it just adds to the mars bar name. If you do want the frosting completely smooth keep stirring over boiling water until most of the nougat is dissolved and also beat for longer when beating in the butter. I have included the chocolate cake recipe I used however the frosting can easily be used with any other chocolate or vanilla cake.

Makes 32 cake squares|Baking time 25-30 minutes|Chilling time required for frosting| Suitable for freezing

Frosting

4 mars bars (58 grams each)
75 grams dark chocolate
1/2 cup (125 mls) cream
125 grams unsalted butter – softened

  • Add cream and chocolate broken up into pieces to a double boiler/pot over boiling water and melt chocolate over boiling water. Stir until melted and smooth (its fine to have a few nougat bits in it but if you continue to stir it should all dissolve and become silky smooth)
  • Remove from heat and leave to cool, stirring occasionally
  • Once cool, using an electric whisk beat in softened butter until fluffy
  • Refrigerate for 1 hour before frosting the cake (if the frosting is too hard to work with, dip a palette knife/icing knife into boiling water and then frost the cake)

Moist chocolate sponge

1/2 cup (50 grams) cocoa
1 cup (250 mls) boiling water
4 large eggs separated
1 cup (220 grams) white granulated sugar
1/3 cup (67 grams) soft light brown sugar
1/2 cup (125 mls) sunflower oil
1 teaspoon vanilla extract
1 3/4 cups (260 grams) flour
1 tablespoon baking powder

  1. Preheat oven to 180 degrees Celsius
  2. Grease two 20 cm square cake tins
  3. Mix cocoa and boiling water together and stir until smooth – set aside
  4. Beat egg whites with an electric whisk until stiff – set aside
  5. Beat egg yolks and sugar together until thick and fluffy (about 2 minutes)
  6. Add oil and vanilla to cocoa mixture
  7. Add cocoa mixture to egg yolk mixture and mix until combined
  8. Sift flour and baking powder together and fold into egg yolk mixture
  9. Finally fold in egg whites with a metal spoon by first mixing in a large spoon of egg whites and then folding in the remaining egg whites
  10. Bake for 25-30 minutes or until a cake tester comes out clean
  11. Cool for 5 minutes in the tin before turning out to cool completely
  12. Once cool, spoon over mars bar frosting and smooth with a palette knife. Cut into equal size squares if desired

If you like this recipe, you might like:

Salted caramel brownies

Salted caramel brownies

Snicker bar cupcakes

Snicker bar cupcakes