I am a sucker for a bargain.
I try not to be tempted by offers unless it’s something I needed to get anyway or can genuinely find a good use for; but sometimes my resolve weakens and the brightly coloured reduction stickers win me over.
That’s exactly what happened last week when I saw almost out of date Mars Bars on sale for 20p each. 20p!
Ok, so I don’t actually like Mars Bars and would never want to eat one, but I was sure they could be put to good use in a cake of some sort…
And that’s how this Mars Bar loaf cake came about. After a bit of searching I found Cafe Lula’s recipe which uses the sickly sweet treats in 4 different ways – a quadruple Mars Bar cake if you will.
With 6 Mars Bars, as well as the melted chocolate and brown sugar, this is a cake for the seriously sweet-toothed and not for the faint-hearted. Luckily, I have the friendly pony here, who polished off the best part of this 2lb loaf cake in just 2 days…
Mars Bar loaf cake (recipe from Cafe Lula)
- 6 Mars Bars (I used double chocolate ones but normal would be fine)
- 100g dark chocolate
- 110g butter
- 110g creme fraiche
- 3 eggs
- 125g light brown sugar
- 200g self raising flour
- 1tsp baking powder
- 1/4 tsp bicarbonate of soda
- 100ml double cream
Roughly chop one and a half of the Mars Bars and 75g of the chocolate, and melt over a low heat in a saucepan with the butter, stirring until smooth. Pour into a mixing bowl and leave to cool, then beat in the creme fraiche, followed by the eggs. Sift the sugar, flour, baking powder and bicarb into the bowl and fold in to the mixture.
Slice two more of the Mars Bars into roughly 10 pieces each. Pour a third of the cake batter into a 2lb/900g greased and lined loaf tin, then evenly sprinkle half the chopped Mars Bars on top. Cover with another third of the mixture, the remaining Mars Bar pieces, and then the final third of the batter. Bake at 160 degrees for 45 minutes, then turn the temperature up to 170 for another 10-15 minutes. Mine took 55 minutes in total.
To make the icing, roughly chop another one and a half Mars Bars and the leftover 25g dark chocolate, and place in a saucepan with the cream. Heat slowly, stirring until melted and no lumps remain. Leave to chill in the fridge until thick but still pourable. Turn the cake out of the tin, then pour the icing on top, letting it drip down the sides a little. Chop the last Mars Bar into small pieces and sprinkle on top to decorate.