Nanaimo Bar Cake

Nanaimo Bar Cake

See Recipe

Nanaimo Bar Cake

Nanaimo bars are an indulgent Canadian dessert bar. I adore the flavours and textures in a Nanaimo Bar. Have you tried one? This Canadian treat has become even closer to me as it will always remind me of our travels to British Columbia. A few years ago my husband and I decided that we would take our 3 children for an extended stay in British Columbia while he did some work there. To date, this was one of the best ‘vacations’ or more exploration that we have done as a family. I took a leave of absence from my teaching job and off we went. The next seven weeks were full of adventure. We hiked, climbed mountains, faced our fears, went to lots of bakeries and met new and old friends. We explored the Island, the coasts of the mainland and the interior. I am so happy that we made this happen. It was honestly AMAZING, just like this CAKE. When we were going through Nanaimo, I insisted that we stop and get a variety of nanaimo bars to sample. When I got home from our trip it was my mission to make the best Nanaimo Bars. If you have not tried a nanaimo bar, check out my recipe for Nanaimo Bars. This Nanaimo Bar Cake has two layers of rich chocolate cake, nanaimo bar custard icing and topped off with chocolate ganache and a dusting of graham cracker crumbs and coconut. I am excited for you to bake this cake, you are going to love it! When you make this cake share your photos on instagram and be sure to tag me @pbonaspoo
By:
Ingredients
  • 1 ¾ cups all purpose flour
  • ¾ cup cocoa powder - sifted
  • 1 ¾ cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs at room temp
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 cup hot brewed black coffee (I used instant coffee)
  • 1 tsp vanilla extract
  • Icing
  • ½ cup softened unsalted butter
  • 4 cups icing sugar
  • 2 tbsp Bird’s custard powder
  • 1 tbsp vanilla extract
  • 4-5 tbsp heavy cream (I used 18% cream)
  • Chocolate Ganache
  • ½ cup heavy whipping cream
  • 1 tbsp golden corn syrup
  • 5 oz semi sweet chocolate
Directions
Step 1
Grease two 9 inch round cakes pans and line the bottom with parchment paper. Pre-heat oven to 350℉
Step 2
In a medium bowl add flour, sifted cocoa powder, sugar, salt, baking soda and baking powder. Whisk them together and set aside.
Step 3
In a stand mixer with a paddle attachment, add oil, eggs, buttermilk and vanilla and mix on medium for about 1 minute.
Step 4
Turn the mixer down on low and slowly add the dry ingredients to the wet. Keep the mixer on low and mix until combined.
Step 5
Slowly pour the hot coffee in with the mixer on low until combined. The batter is supposed to look watery.
Step 6
Pour the batter evenly into each cake pan. Transfer the cake pans to the oven and bake for 23-26 minutes at 350℉.
Step 7
Remove cakes from the oven and gently remove from the pan and place the cakes on a cooling rack to completely cool.
Step 8
While cakes are cooling, make the icing.
Step 9
Icing:
Step 10
In a stand mixer with a paddle attachment, mix butter and on medium high for about 1 minute. Slowly pour in the icing sugar, custard powder, vanilla and heavy cream. Slowly increase the mixer speed until high for about 1 minutes. If the icing is too heavy add ½ tsp of heavy cream or if it is too thin add ¼ cup icing sugar.
Step 11
Place 1 cake down onto your cake plate or serving dish. Spread ⅓ of the amount of icing onto the top, using a spatula. Place the second layer of cake on top of the first. Spread the remainder of the icing on top and around the sides of the entire cake. Set aside while you make the chocolate ganache.
Step 12
Chocolate Ganache:
Step 13
Chop the chocolate into smaller pieces and set in the bottom of a medium size bowl.
Step 14
In a heatproof dish heat the whipping cream on high for 45 seconds in the microwave. You do not want the whipping cream to boil over so keep an eye on it.
Step 15
Remove from the microwave and stir in the corn syrup. Pour the hot whipping cream over the chocolate and gently stir until chocolate is completely melted and mixture is smooth.
Step 16
Pour the chocolate ganache onto the top of the cake and gently smooth. Let the ganache drip down the sides of the cake naturally.
Step 17
To complete the cake dust about 1 tbsp of graham cracker crumbs around the cake. I used about 1 tsp of unsweetened shredded coconut on the top as well.
Step 18
Place the cake in the fridge for about 30 minutes before slicing. Cake can be stored covered at room temperature for 3 days or placed in the fridge for 5 days. This cake can also be wrapped tightly and stored in the freezer for up to 3 months.
Step 19
Chocolate cake adapted from Hershey’s Chocolate Cake Recipe.

Related posts