I’m a bit over layers of cake with very sweet buttercream everywhere. Nowadays I’m all about a lovely piece of cake. I just focus on that sponge. This Mars bar chocolate ganache cake is a cake that’s not trying to be the moistest cake on earth, nor the driest. It’s just a divine one layer Snickers Bar chocolate ganache cake.
Step 1
Preheat oven to 180 °C / 350 °F. Grease, flour and line one 22 cm / 9-inch cake pan with a parchment paper circle. Very important: Make sure your cake pan is at least 7 cm / 3 inches high.
Step 2
Add eggs to the bowl of a stand mixer fitted with the whisk attachment (a handheld electric beater in a normal mixing bowl, will also do the thing). Whip on medium-high and then add the sugar slowly in 3 to 4 batches and whip until very thick and fluffy, about 6 minutes.
Step 3
Meanwhile, sift together the flour, cocoa powder, baking powder, and salt twice.
Step 4
Add the oil and espresso to a microwave-safe jug. Heat in the microwave for about 1 minute or until hot, just before boiling. Stir in the vanilla extract.
Step 5
Alternately mix the oil mixture, sifted dry ingredients and double cream yogurt into the egg mixture until combined. Don’t overmix, but make sure everything is combined thoroughly, scraping the sides and bottom of the mixing bowl as necessary.
Step 6
Pour the batter (it’s quite thin) into the prepared cake pan. Bake for about 50 minutes or until a toothpick or skewer inserted in the center comes out clean. Let the cake cool completely on a wire rack.
Step 7
For the Mars bar chocolate ganache: Chop up the Mars bars. In a small saucepan, heat the cream over low heat. Take off heat and stir in chopped chocolate bars. Mix until chocolate is melted and well incorporated. Pour and drizzle over the cooled chocolate cake.
Photo: Hannes Kruger
