Ingredients
4 x 55g or 1 pkt (216g) Mars Bars
chopped
180g butter
2 tbsp whisky
1 cup sugar
1 cup self-raising flour
1 cup cocoa powder
2 eggs
lightly beaten
1 tsp vanilla extract
1 cup water
Equipment
- 1 22cm round cake tin
- 1 Baking paper
- 1 Saucepan
- 1 Bowl
- 1 Whisk or wooden spoon
- 1 Oven
Instructions
- Preheat oven to 180°C or 160°C fan-forced. Line a 22cm round cake tin with baking paper and set aside.
- Combine the chopped Mars Bars, butter, whisky, sugar and 1½ cups water in a saucepan and cook over medium-low heat, stirring until they are melted and combined. Remove from the heat and allow to cool for 3-4 minutes.
- Sift together the flour and cocoa in a separate bowl.
- Quickly whisk the eggs and vanilla into the slightly cooled Mars Bar mixture. When combined, add the flour and cocoa and whisk until well mixed.
- Pour the mixture into the prepared tin and bake for 40-45 mins.
Notes
Tip
The special flavour of this cake depends on the whisky so I don’t recommend substituting or omitting it.
Tip
No need to plug in the electric mixer for this recipe – a whisk or even simply a wooden spoon will do the trick.
Variation
If you are serving this to adults only, you could use a chocolate buttercream icing with a splash of whiskey in it to highlight the flavour. For special occasions you can sprinkle extra chopped Mars Bars on top.
