It’s here! It’s here! It’s finally here!
If you follow me on twitter you may have seen me complaining about this recipe a lot over the past week. I first tried making it on Saturday and it made far too much mixture. I ate about a cake’s worth of mixture (resulting in a massive tummy ache) and put the rest of it in the tin. Fortunately, I was smart enough to put a baking tray underneath the tin, so that when it overflowed everywhere it didn’t get stuck to the bottom of the oven.
Because the cake tasted AWESOME, I decided I needed to tweak the recipe to make a sensible amount of mixture. So I tried it again. I reduced the quantities by about 10% and when I got it into the tin it was looking fairly good. I actually sat on the floor in front of the oven watching the cake rise for a good 10 minutes. Yes, I am so cool it hurts. It seemed to be going well, but when I checked on it at 30 minutes, there it was, all over the stupid mixture-catching tray. Hmph.
I decided to try again and hope for third time lucky, and it finally, finally worked. The cake is lovely and soft, and you can really taste the Mars bar in the mixture. There are extra pieces of Mars bar layered through the cake and there’s a Mars bar and double cream sauce to top it all off. Nom nom nom. It’s actually brilliant without the topping too, so if you prefer your loaf cakes plain then skip the sauce. Apart from the fact that it tastes amazing, another ace thing about this cake is that you make it all in one pan, so there’s no faffing with a million bowls and not much washing up to do. So get baking!
P.S. Mars bars are similar to US Milky Ways and so can be substituted with those if you want/need to
Mars bar loaf cake
A Cafe Lula recipe
110g/3.9 oz/1 stick (0.5 cups) butter , plus extra for greasing
75g/2.65 oz plain chocolate (around 50% cocoa solids)
1.5 full-size (58g/2 oz each) Mars bars (or Milky Ways), chopped into small pieces (don’t eat the other half! It’s going in the sauce!)
110g/3.9 oz/ 1/2 cup creme fraiche (I used half fat, to save on calories. Ahem.)
3 large eggs
200g/7 oz/1 + 2/3 cups self-raising flour
125g/4.4 oz/ 2/3 cup light brown sugar
1 tsp baking powder
1/4 tsp bicarbonate of soda
2 full-size Mars bars, each cut into 10 slices
For the sauce:
1.5 Mars bars, chopped small
100ml/3.4 fl oz/ 1/3 cup + 1 tbsp double (heavy) cream
25g/0.9 oz plain chocolate
1-2 Mars bar, chopped, for decoration
Preheat the oven to 160C (320F) fan oven/170C (340F) conventional oven.
Place the butter, the 1.5 chopped Mars bars and chocolate and melt over a medium-low heat, stirring regularly. Mash the nougatty bits with a wooden spoon to help them melt, but don’t worry if they don’t melt completely. Once the mixture is smooth (apart from any stubborn bits of nougat), remove the pan from the heat and allow to cool for 10 minutes.
While the mixture is cooling, grease and line a 900g/2 lb loaf tin. Cut the baking paper so that it overhangs at both ends (this makes it easier to remove the cake from the tin).
Stir the creme fraiche into the chocolate mixture until the mixture is smooth. Beat the eggs in one at a time.
Sift in the flour, baking powder, bicarb and sugar and stir the mixture until it is smooth and even.
Put a third of the mixture in the loaf tin, then dot one of the sliced Mars bars evenly over it. Add another third of the mixture and put the other sliced Mars bar on top, then cover with the remaining third of the mixture and use the wooden spoon to smooth the top.
Bake for 45 minutes, then increase the temperature to 170C (340F) fan oven/180C (360F) conventional oven and bake for a further 10-20 minutes (so total cooking time is 55-65 minutes). Mine took 60 minutes in a 160C fan oven increased to 170C at 45 minutes.
Remove from the oven and cool in the tin on a wire rack for 5 minutes, then remove the loaf from the tin and cool completely on the wire rack.
In the mean time, make the sauce. Place the chopped Mars bar and double cream in a saucepan over a medium-low heat. Stir regularly and mash the nougat bits until the mixture is all melted together. Remove from the heat and add the chocolate, stirring until it is melted. Whisk together with an electric whisk to make sure it’s lovely and smooth. Cool for around 5 minutes, then pour and spread over the cooled cake. Sprinkle over the chopped Mars bars. Aaaannnddd stick your face in it.