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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

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MARS BAR CAKE

Serves 30 (recipe can be halved for a shorter cake)

Ganache
600g dark chocolate
300ml thickened/whipping cream

Caramel Ganache
250ml thickened cream
100g unsalted butter
660g) white sugar
250ml water
2 tbs glucose syrup (or corn syrup)
1 teaspoon sea salt flakes

Frosting
2 batches Swiss meringue buttercream frosting (recipe: thescranline.com)

Cake
100g cocoa powder
350g all-purpose flour
1 tsp salt
1 tsp bicarbonate of soda
450g caster sugar
350g unsalted butter, softened
4 large eggs, at room temperature
350ml milk

Extra stuff
60 mini mars bar chocolate bars (yes, I did actually use this many lol)
caramel sauce
mini choc chips

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