Bar One Chocolate Cake Recipe
Friday, May 6, 2011 
Bar One Chocolate Cake
Recipe by 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.
BAR ONE CHOCOLATE CAKE
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
1x 55g Bar One Chocolate
100g Dark Chocolate, we use Belgium
60 ml Cream
45g unsalted Butter
Method:
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.
I look forward to hearing from you.
Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713
Reader Comments (11)
Ooh, that looks delicious. I'm definitly making it ASAP. I'm a chocoholic and Bar-One is one of my favourites. Thank you for sharing your recipes Jackie! :)
Hi Elsie,
Only a pleasure, this is truly a delicious cake. Enjoy making it!
All the very best.
Jackie
A real WINNER.My mom made the cake and everyone just LOVED it. I plan to make the same cake fo my mom's birthday.Thanks for the lovely recipes
Hi Elsie,
Only a pleasure, this is truly a delicious cake. Enjoy making it!
All the very best.
Jackie
Hi Charmell,
Only a pleasure, I hope you get much joy over the years from this recipe.
Enjoy.
Jackie
Hi Jackie
I decided to make a note of this recipe for a very special occasion and make my first cake debut very yummy! Not long after I came across your recipe, we decided to have tea and cakes for a friends birthday :) Perfect.
Please can I have some guidance regarding the time frame / shelf life? I need the cake for fairly early on Saturday and have plans on Friday night... If I make the cake on Thursday evening will it still be fresh and delicious?
How do you suggest I keep it? In the fridge or in an air tight container?
Thanking you in advance for the recipe.
Kelly
Hi Kelly,
I would even suggest making it on the Wednesday as there is a process of which can go over the Wednesday and Thursday. It is very decadent and wonderfully layered so will last until Saturday-for sure!
Keep it in an airtight container and once cream layer and so on is added place into the fridge but I do suggest taking it out very early on the morning so it can get back to room temperature otherwise the coldness will affect the freshness.
I hope this helps.
Let me know if you have any other questions.
Jackie
Hi Jackie,
This recipe sounds so wonderful, and I really want to try it out for a friend whose an absolute chocolate lover!
I'm only a little confused about the ingredients/methods of this recipe, and if you could clear them out it would be greatly appreciated! (sorry my brains not working tonight!)
1) For the cake, is the yoghurt a substitute for the bar one chocolates cut into chunks? Or will we end up adding both the chocolate + yoghurt into the cake?
2) We're vegetarian, so I'm wondering if there are any substitutes for the marshmellows? Closest I find is honey or corn syrup, and corn syrup isn't sold where I live so I often use liquid glucose instead. Please let me know how much honey or liquid glucose I can add in place of the 200g marshmellows.
Thank you very much, and I can't wait to try the recipe out!
Asma
Thank you so very much for your mail Asma. Please let me know if you have any other foodie question.
1) For the cake, is the yoghurt a substitute for the bar one chocolates cut into chunks? NO IT I’SNT-YOU ADD THEM BOTH. Or will we end up adding both the chocolate + yoghurt into the cake?
2) We're vegetarian, so I'm wondering if there are any substitutes for the marshmellows? Closest I find is honey or corn syrup, and corn syrup isn't sold where I live so I often use liquid glucose instead. Please let me know how much honey or liquid glucose I can add in place of the 200g marshmellows. YOU CAN LEAVE THE MARSHMALLOWS OUT THIS REALLY ONLY ADDS MORE OF A DECADENCE. IF YOU FIND THE SAUCE TO THICK ADD A LITTLE MORE CREAM.
Hope this helps, all the very best.
Jackie
Hi Jackie,
I have just come across your Bar One Recipe, and it sounds amazing! I am looking forward to giving it a try. I would just like to ask 2 little questions: Firstly: If the cake is baked in a 22cm Pan, what is the average height of the cake?
Secondly: Would I be able to cover this cake in Fondant/Plastic Icing/Pettinice without it "bulging"?
I look forward to hearing from you.
Kind regards
Mandy
Dear Mandy,
The photo of the cake is made in a 22cm pan so you can see the height there.
Yes you could…but allow the entire cake to set over night. Cover with a thin layer of plastic icing…sounds great.
Enjoy and shout if you have any other foodie questions.
All the very best,
Jackie
Jackie@jackie_cameron
www.jackiecameron.co.za