Ingredients
2cupssugar
1¾cupsflour
¾cupcocoa powder
1½tspbaking powder
2tspbaking soda
½tspsalt
2eggs
1cupmilk
½cupvegetable oil
1tspvanilla extract
1cupwater,boiling
3cupswhite sugar
3tbspcorn syrup,like Karo
⅔cupwater
1½cupsheavy cream
3tbspbutter
1tspvanilla
pinchsalt
2cupssugar
⅓cupcorn syrup
½cupwater
2egg whites
9ozchocolate chips
1cupheavy cream
1pkgchocolate pudding,(4 serving size)
1½cupsmilk
2Mars Bars
1jarchocolate frosting
Preparation
Preheat the oven to 350 degrees F. Grease and flour 3×8-inch round cake pans.
In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in the boiling water.
Pour into pans and bake for about 30 to 35 minutes. Cool on wire racks.
In a small saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium heat.
Allow the mixture to boil for about 15 minutes until the liquid reaches an amber color, keeping a close eye starting at about 10 minutes.
Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in cream.
Stir in the butter, vanilla, and salt. Allow to cool.
Combine the sugar, water, and corn syrup in a small saucepan. Allow to come to a boil until the mixture reaches 270 degrees F on a candy thermometer.
Meanwhile, in a large bowl beat egg whites until stiff peaks form. With an electric mixer running on slow, very slowly pour the hot sugar mixture into the egg whites.
Allow to mix for about 18 minutes or until mixture reaches a dough consistency.
Prepare the pudding according to package directions using only 1½ cups of milk. Place in the fridge to cool.
Heat the heavy cream in the microwave just until it comes to a boil. Watch carefully to prevent from overboiling.
Pour over the chocolate chips and stir until smooth and glossy. Set aside.
Chill the nougat in the fridge until cold. Spray 2 pieces of parchment paper with non-stick spray.
Place the nougat between sheets of parchment and using hands or a rolling pin, spread it to the size of the cakes.
To assemble the cake, place one chocolate cake layer on the bottom. Top with ½ cup of caramel. Place the nougat on top of the caramel then add ½ cup of caramel on top.
Place the second layer of cake on top. Top with ½ cup of caramel and pudding, then top with the 3rd layer of cake. Using a spatula, use the chocolate frosting to smooth the sides of the cake making everything level.
Ensure the ganache is cool, place the cake on a wire rack with parchment paper under and gently start pouring the ganache over top. Using the back of a spoon or a spatula, gently spread the ganache ensuring that the whole cake is covered.
Top with caramel sauce and chopped Mars bars.
Refrigerate for about 4 hours or more. Remove from the fridge 1 hour prior to serving.
Serve and enjoy!
