Bar One Cake

5 from 1 vote

This delicious cake is made from two layers of chocolate sponge sandwiched together with homemade caramel and covered in a decadent Bar One chocolate frosting.

Prep Time1 30

Cook Time35

Cooling Time4

Course: Cakes

Cuisine: American

Servings: slices

Calories: 944kcal

Author: Cat Spiller

Equipment

2x 22cm round cake tins (9 inches)

Ingredients

Chocolate Cake

100 g unsalted butter room temperature
100 ml sunflower oil
340 g sugar white granulated
4 eggs extra-large
340 g self-raising flour
50 g cocoa powder
½ teaspoon salt
160 ml strong brewed coffee
250 ml sour cream
1 teaspoon vanilla extract

Caramel Filling

100 g sugar white granulated
60 ml heavy cream
80 g unsalted butter
½ teaspoon salt

Bar One Frosting

100 g dark chocolate
100 g Bar One
90 g unsalted butter
1 tablespoon golden syrup
1 teaspoon vanilla extract
450 g powdered sugar
90 g sour cream
2 tablespoon heavy cream

Decoration

6 Bar One minis

Instructions

Chocolate Cake

Preheat the oven to 180°C (350°F) and line 2 x 22cm (9 inches) round cake tins with oil and parchment paper.
Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.
Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
Sift together the salt, cocoa, and self-raising flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
Add the sour cream, warm coffee, and vanilla extract to a jug and whisk to combine. Slowly pour this into the cake mixture while the mixer is running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 35 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 20 minutes before turning them onto a wire rack to cool completely.

Caramel Filling

Add the sugar to a medium-sized saucepan set over medium heat.
Whisk continuously until the sugar has melted. Once melted, stop whisking and allow the sugar to turn a light amber caramel color. Be careful not to burn the sugar.
When amber in color, remove the sugar from the heat and add the cream, whisking until incorporated.
Slowly add the cubed butter to the caramel, one block at a time, whisking as you go. Once the butter has been added, continue whisking until fully melted.
Add the sea salt to the caramel and whisk to combine. Pour the caramel into a glass jar and let it cool to room temperature.

Bar One Frosting

In a heatproof bowl set over a pan of simmering water, melt the dark chocolate, Bar Ones, and butter. The Bar One bars will take time to melt; be careful not to burn them. Help the process along by using a rubber spatula to mix and press the lumps of nougat against the sides of the bowl to break them down.
Once melted, set the mixture aside to cool slightly, then add to a bowl of a stand mixer fitted with a whisk attachment.
Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
Sift half of the icing sugar over the frosting mixture and whisk to combine.
Add the sour cream and beat until the frosting is well combined and homogeneous. It will look lumpy at first, just continue beating.
Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
With the mixer running at medium-high speed, add the cream 1 tablespoon at a time, beating until fluffy. Add the frosting to a piping bag.

Decoration

Use a sharp knife to trim the domed tops off the cake layers if necessary.
Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth it with an offset spatula.
Pipe a ring of frosting around the circumference of the bottom cake layer and fill this with the cooled caramel filling.
Place the second layer of cake onto the first layer with the cut side facing down.
Pipe the frosting over the tops and sides of the cake and use a knife to create swirls in the frosting.
Slice up the Bar One bars and arrange these on top of the cake. Slice, serve, and enjoy!

Notes

I recommend baking this cake over two days. On the first day make the sponge and the caramel and on day two the frosting and decorate.
Wait for the cake to have completely cooled before decorating it.

Nutrition