Nanaimo Bar Cake
Friends!! Here it is – the Nanaimo Bar Cake. I’ve been thinking about it ever since discovering Deirdre’s epic multi-tiered creation at Sweet Relief Bakery in Calgary (I put it on the 25 Best Things to Eat list in Avenue Magazine back in 2020!) and finally decided to attempt a more streamlined version at home. It turned out wonderfully-I love cakes this size, and recipes that make two, so you can give one away or tuck it into the freezer for another day. These will freeze beautifully. Enjoy!!
AuthorJulie
Preheat the oven to 350F and line two 8x4-inch loaf pans with parchment.
In a large bowl, stir together the melted butter, cocoa, sugar and egg. Stir in the graham crumbs, coconut and nuts. Divide the mixture between the pans and press evenly into the bottom. (I find this easier with dampened hands.)
In the same bowl (no need to wash it) whisk together the flour, sugar, cocoa, baking soda and salt. In another bowl or measuring cup, stir together the water, oil, vinegar and vanilla. Add to the dry ingredients and whisk just until well blended. Divide between the pans, pouring over the Nanaimo bar base.
Bake for 50-60 minutes or until puffed, cracked and springy to the touch. Cool completely while you make the frosting.
In a large bowl, beat the butter until smooth, then add the custard powder, sugar and 1/4 cup of the cream and beat until you have a fluffy frosting, adding a bit more cream (or even a tablespoon of water) if needed. Once the cakes have cooled completely, spread with the frosting and put into the fridge until it firms up a bit.
To make the ganache, put the chocolate into a bowl, warm the cream to steaming on the stovetop or in the microwave and pour it over the chocolate, and let it sit for a few minutes. Whisk until well blended and smooth—it will appear broken at first, but then will turn darker and have a smoother, more even consistency. Set aside for 20-30 minutes, so that it firms a bit and isn’t so warm that it will melt the frosting, then pour or spread over each cake. Let sit until the ganache sets. Makes 2 cakes; serves about 16.
Ingredients
Directions
Preheat the oven to 350F and line two 8x4-inch loaf pans with parchment.
In a large bowl, stir together the melted butter, cocoa, sugar and egg. Stir in the graham crumbs, coconut and nuts. Divide the mixture between the pans and press evenly into the bottom. (I find this easier with dampened hands.)
In the same bowl (no need to wash it) whisk together the flour, sugar, cocoa, baking soda and salt. In another bowl or measuring cup, stir together the water, oil, vinegar and vanilla. Add to the dry ingredients and whisk just until well blended. Divide between the pans, pouring over the Nanaimo bar base.
Bake for 50-60 minutes or until puffed, cracked and springy to the touch. Cool completely while you make the frosting.
In a large bowl, beat the butter until smooth, then add the custard powder, sugar and 1/4 cup of the cream and beat until you have a fluffy frosting, adding a bit more cream (or even a tablespoon of water) if needed. Once the cakes have cooled completely, spread with the frosting and put into the fridge until it firms up a bit.
To make the ganache, put the chocolate into a bowl, warm the cream to steaming on the stovetop or in the microwave and pour it over the chocolate, and let it sit for a few minutes. Whisk until well blended and smooth—it will appear broken at first, but then will turn darker and have a smoother, more even consistency. Set aside for 20-30 minutes, so that it firms a bit and isn’t so warm that it will melt the frosting, then pour or spread over each cake. Let sit until the ganache sets. Makes 2 cakes; serves about 16.
The vinegar appears twice in the ingredient list
Can’t wait to try this one out! Looks awesome!
oops, thank you!!
This looks amazing! I loved Nanaimo bars before I developed a nut allergy. Suggestions for a sub for the 1/2 cup of nuts in the base? Sunflower seeds? Another 1/2 cup of coconut?
I made this for a friends birthday on Monday and my life will never be the same. It’s absolutely delicious!!! And it made two so she had a whole other cake to take home with her! Amazing! Thank you and keep the deliciousness comin’!!!! ?
Yay!! Amazing!!
How do you get them out of the pans lol
Life them out using the parchment paper overhang.
Please, do you take them out of the pans after the cake is baked, or do you use a rectangular spring form pan that is removed after the ganache is set?
Take the cake out of the pan after it’s baked! it’s just a regular loaf pan.
I made this for a friends birthday on Monday and my life will never be the same.
Yesssssss
Hello, very fun making this cake. Should the cake be refrigerated after? Thanks so much.
Nope!
Hi Julie! I made this beautiful piece of art yesterday and brought it to my mom’s for Sunday dinner’s dessert. Everyone loved it, it really was so delicious and a bit hit! The only unfortunate trouble was, the bottom layer was hard as a rock. I was so sad! Trust me, it didn’t keep any of us from eating it and only slowed us down the smallest bit with some extra fork work! Haha! But can you think of what I might have done wrong? The cake portion came out fine and moist, normal crumb so I don’t think I over baked it but I’m a little confused why it would have been such a tough bottom layer. Thank you in advance for any advice or tips you might have!
With regular Nanaimo bars – you need be careful not to make the graham crumbs too fine, or pack the base down too hard. Might be the similar thing here.
I’ve been thinking about it ever since discovering Deirdre’s epic multi-tiered creation at Sweet Relief Bakery in Calgary
mobdro 2022
Just a minor suggestion…. I found the custard layer needed a little salt and was drastically improved with some vanilla extract. Bottom 2 layers are cooling as we speak.
Oh thank you! did you use unsalted butter? I use salted..
Do you think I could freeze the base and cake layer without the frosting and ganache?
Yes definitely!
I’m excited to try this….just wondering why there is no egg in the cake layer. ..