Bar One Chocolate Cake Recipe

Bar One Chocolate Cake Photo: Jackie Cameron

“A Bar One cake is more than a chocolate cake. It oozes “Bar One” in every mouthful and exudes decadence as well as deliciously over-the-top richness which promise to meet the most avid chocoholic’s craving.”

— Jackie Cameron

Bar One Chocolate Cake Recipe

Yields: 22cm Cake

Ingredients:

• 45ml Cocoa Powder

• 80 ml Boiling Water

• 150 g unsalted Butter

• 250 ml White Sugar

• 3 Eggs, Extra Large

• 500 ml Cake Flour

• 15 ml Baking Powder

• 3 ml Bicarbonate of Soda

• 3 ml fine Salt

• 250 ml Plain Yoghurt

• 2x55g Bar One Chocolate, cut into chunks

Chocolate Sauce

Ingredients:

• 1x 55g Bar One Chocolate

• 100g Dark Chocolate, we use Belgium

• 60 ml Cream

• 45g unsalted Butter

Method:

Mix cocoa powder in boiling water until smooth and allow slight cooling

1. Mix cocoa powder in boiling water until smooth and allow slight cooling

2. Cream butter and sugar very well. Add eggs, one-at-a-time, beating well in-between. Then add cocoa mixture

3. Sift all your dry ingredients, add bar one chunks to this. Alternately, add sifted ingredients with yoghurt to the creamed mixture

4. Grease and line a 22cm loose-bottomed cake tin, spoon in cake mixture.

5. Bake in a pre-heated oven of 180˚C for about 1 hour.

6. While the cake is baking mix up all the sauce ingredients in a sauce pan over a low heat until completely melted.

7. One the cake is baked remove from the cake, place onto a cooling wrack. Using a skewer make holes all over the top of the cake, then pour over the warm sauce

8. Leave over night covered in the fridge

CARAMEL SAUCE LAYER

(make the day of the cake baking)

Ingredients:

• 200g Brown Sugar

• 250 ml Cream

• 40 g salted Butter

Method:

1. Caramelise the sugar over a low heat in a pan, add butter and then cream. Lightly simmer

2. Strain through a sieve and place into the fridge

WHIPPED CREAM LAYER

Ingredients:

• 250 ml Cream, whipped

• ICING

Part one

Ingredients:

• 2x 55g Bar One Chocolate

• 100 g Dark Chocolate, we use Belgium

• 200 g pink and white Marshmallows

• 250 ml Cream

Method:

1. Place all the above ingredients into a big bowl and melt over a Bain Marie

Part two

Ingredients:

• 125g unsalted Butter

• 1 ½ cups sifted Icing Sugar

• ½ cup Cocoa powder

• 5 ml Vanilla Essence

Method:

1. Cream all the above ingredients together

Part three

1. Mix Part one and part two together well

Putting the cake together

1. Cut the cake into three layer

2. Place a caramel layer and cream layer in-between the layers

3. Finish with the above gooey Bar One Icing. Use a hot knife and take care in icing this. Decorate with Bar One chunks and marshmallows if wanted.

Please post your comments and any food-related questions below. I look forward to hearing from you.