Need a recipe for Mars Bar Cake...

[kirstenriley]

Im wanting to make this cake for my GF's bday coming up, you know the really thick one with about 3 or so layers like you get in the cheesecake shop, but for the life of me i cannot find a recipe and its driving me mad!!!! :hair:

Does anyone possible have one or can point me in the direction?????

PLEAAAASSSSEEE...lol

TIA

[EmPowering]

ive made this recipe plenty of time, its delicious and always works out good:):)

http://www.bestrecipes.com.au/recipe/Mars-Bar-Cheesecake-L903.html

[kirstenriley]

mmm thanks,it looks yum...not the one im after though....may have to use this as a back up:yes:

[EmPowering]

oh damnnn. well it does taste good:yes:

[kirstenriley]

anyoneeeeeeeeeeeeeeeee???

[Beachside Mumma]

I have a recipe for Mars bar Slice, it's not a cake and probably not what your after but I thought i'd post it anyway. It's really easy.

3 cups rice bubbles
3 tablespoons butter
4 mars bars
1 block chocolate
Base - Melt rice bubbles, butter and mars bars. Place in tin.
Melt chocolate, pour over the base and then place in fridge to set.

[Beachside Mumma]

Or there's this one... it's suppose to taste just like a Mars Bar but doesn't actually have any in it.

DOUBLE CHOCOLATE LAYER CAKE

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For Caramel Filling
1 1/8 cups butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
2 cups superfine sugar
1 cup milk



For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans




Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make Filling:
Caramel Filling: Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer. Remove saucepan from heat, and set in a large bowl filled with ice water. Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other



Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Serves 12 to 14.

[kirstenriley]

OMG I LOVE YOU I LOVE YOU I LOVE YOU
:hugs::hugs::hugs::hugs:

WOOOOOOOOOT WOOOOOOOOOOOOT

:smiliedance:

thanks...lol

[Beachside Mumma]

no problems, glad to help:)

[kirstenriley]

Where did you find it??? Is there a picture of it somewhere so i can see what its "supposed" to look like when im finished...hahaha

[Beachside Mumma]

I can't find the website again:o but there was no picture sorry