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Hi, I am trying to use my Chocolate Mud cake recipe for a Mars Bar flavoured Mud cake , also my Caramel Mud cake for a Snickers Bar mud cake. Any ideas on how many bars to add to the recipe. And any tips on how to achieve a firm ganache after adding the bars to the Chocolate.

Hi marylou

A regular sized Mars bar contains 35g of sugar and a regular sized Snickers bar contains 27g of sugar.
As you haven’t given your recipes for the two mud cakes it is difficult to calculate accurately the amounts you would need. Perhaps you will be able to work out from the above content the ratios required for each recipe. To achieve a firmer ganache using Mars bars, reduce the cream to chocolate ratio. I can’t recommend the ratio because Mars bars contain soft caramel and fudge which will invariably affect the consistency of the ganache. A little experimenting will yield best results. Please let me know if this helps or if you’d like more information.

Marylou Dutton
Yesterday 22:31
Posted by Marylou:

Hi, Thanks for your quick response, I use 420 gms of sugar in my Chocolate mud cake, does this mean I need to cut down the sugar content when I add the Mars bars. also do you think I should replace the chocolate for just mars bars in the cake recipe. My recipe is 220gms Butter 160ml water 220 gms Chocolate , 20 gms coffee, 125gm each of flours SR and Plain , bicarb 100 ml Butter milk, 4 eggs and 40 ml oil and than 420 gms sugar. Not in this order.

With the caramel mud cake it just convert a box mix, take out the water and add milk and and extra egg. I haven’t got a great Caramel one yet.

Any reply would help.

HI Marylou

Lets start again! How much you reduce the sugar will depend on the number of Mars bars you intend using.
According to Mars bar lable, a 36g bar, (there are other sizes) contains 20g of sugar. I’d reduce the added sugar by 20g for each Mars bar in the recipe. What all the other stuff in the Mars will do to the recipes I can’t say without creating a cake. Personally I wouldn’t reduce the chocolate because there is very little actual chocolate in a Mars bar. The label says 40% milk chocolate but it doesn’t give the cocoa mass. My suggestion is to scale your recipe down and make a trial cake. Swap milk chocolate for dark to cut through the sweetness of the Mars bar and to give the cake texture some structure. Apply same experimentation for the Snickers cake.

NB These are just suggestions and by no means definative.