Mars Bar Cake Recipe

November 20, 2013

This may be the most decadent cake to ever come out of my oven – and good lawd is it tasty!  After hours of scouring the internet for a suitable mars bar cake recipe, I decided to devise my own.  I almost used an entire bag of ‘fun-sized’ mars bars to achieve the consistency I wanted. The texture is dense, rich and delightfully chewy and it’s very difficult to stop at just the one slice….


  • 250g butter, chopped
  • 250g cooking dark cooking chocolate, chopped
  • 1/4 cup (60ml) Crisco vegetable oil
  • 1 cup (160g) brown sugar
  • 2 tsp vanilla essence
  • 1 1/2 cups (225g) self raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 cup (60g) cocoa powder
  • 2 eggs, lightly beaten
  • 1/2 cup (125ml) cream
  • A bag of fun-size mars bars (the cheap-o homebrand version will do!)
  • 150g of extra chocolate for the icing


1. Firstly preheat the oven to about 155C. Line a cake tin with some baking paper – or not, but you’ll end up with mars bar cake ‘caked’ onto the pan later.

2.  Combine the butter, dark chocolate, oil, sugar and 1 cup of water in a saucepan. Stir over a medium-low heat until melted. Stir in the vanilla essence and set aside to cool.

3.Sift the self raising flour and cocoa powder into a large bowl. Add the cooled chocolate mixture and eggs. Stir gently until *just combined* – this is important as we want it to be a muddy-delicious consistency. Pour into the cake tin.

4. Chop the mars bars into small fragments. This is actually quite difficult as the caramel forces the bits to stick together. Just keep at it and try to resist the temptation of eating all the delicious mars bar bits.

5.Add as many pieces you want to the uncooked cake batter – the caramel will melt into the cake- but save enough for topping!!

6. Put into the oven Bake for about an 1 hour 15 minutes to 1.5 hours .  Check that a skewer comes out clean when inserted. Set aside in the tin for 10 minutes, before turning out onto a wire rack to cool completely.

7. Now for the icing. Combine the 150g chocolate and cream in a heat-resistant bowl and place over a saucepan of simmering water for 2-3 minutes (a double boil), stirring occasionally, or until melted and smooth

8. Remove from heat and allow to stand for 1 1/2 hours, whisking occasionally, or until cooled to room temperature and thickened to a spreadable consistency. Spread onto the Mars bar cake and strategically place the chopped pieces to cover the entire top.



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