If you’ve known me a hot minute you know that I have a deep love (some might say obsession) with Nanaimo Bars. We are taking a confectionary soul mate kind of love here. They get me. When I’ve had a long day, nothing comforts me like a Nanaimo Bar. When I hit a milestone and need to celebrate, yep you guessed it, Nanaimo Bars are right there cheering me on. They’re my ride-or-die. My rock. My steady. My one true love.
Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.
But let’s back it up here for a moment, especially for my non-Canadian friends. Nanaimo bars are a classic Canadian no-bake dessert bar that consists of 3 layers. The bottom is a crunchy chocolate crumb, coconut, and nut combination. The middle (and my personal favourite part) is creamy custard buttercream. The top is a thin layer of decadent chocolate ganache. There you have it: a Nanaimo Bar!
About two years ago I decided to honour this delicious little dessert bar of total tastiness by turning it into a cake and it quickly became my signature cake flavour. Decadent layers of chocolate cake baked onto a chocolate coconutty crumb base and slathered up in custard buttercream. Finished off with a chocolate ganache drip and those oh so fabulous Nanaimo Bars. Cake heaven, folks. Pure cake heaven!
I could sit here and talk about Nanaimo Bars all day but I feel like you’d much rather eat them than read about them so let’s do exactly that. I have my Nanaimo Bar recipe here if you want to make these first and use them on top of your cake for decor as I did. Seems only natural, right?! But honestly, I won’t judge you if you want to save that step and grab a tray of store-bought ones for decoration. I’ll leave the decision up to you.
What I do insist on though is making this cake STAT. Like not next week, or Christmas, or uncle Joe’s birthday. No. I’m talking about right now. ASAP people! And then come back here and tell me how much you too now adore Nanaimo Bars.
Spray and parchment line two 8-inch round cake pans.
In a large mixing bowl, combine all the crust ingredients and mix until fully incorporated.
Divide mixture into the 2 prepared cake pans and very firmly press down evenly.
Set aside while mixing cake batter.
CHOCOLATE CAKE INSTRUCTIONS:
Preheat the oven to 350 degrees.
Add all the dry ingredients to the stand mixer and give a quick whisk together.
Add the vegetable oil, hot coffee, and vanilla extract and whisk until fully incorporated.
Add the vinegar and mix until fully incorporated being careful not to overmix.
Divide and pour the batter evenly between the two cake pans and right on top of the prepared cake crust and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
Cool in the pans for 10 minutes and then invert on a cooling rack to fully cool. Remove the parchment paper.
CUSTARD BUTTERCREAM INSTRUCTIONS:
In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5 minutes.
Add the icing sugar, custard powder, salt, vanilla extract, and milk and mix on low until combined.
Add in the yellow food colouring if desired. I add a few drops to saturate the natural yellow colour of the custard powder.
Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
CHOCOLATE GANACHE DRIP INSTRUCTIONS:
In a microwave-safe bowl heat the chocolate and milk in 30-second intervals until fully melted and smooth. Stir between each interval.
Depending on the kind of dairy-free milk, the ganache may require a touch more milk to thin or a few more pieces of chocolate to thicken. *I always test my chocolate ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.
Place one leveled layer of chocolate cake on a cake board or plate. Top with approximately 2 cups of custard buttercream.
Repeat with the remaining layer and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
I left the cake as is at this point for a semi-naked look but should you want to cover the cake completely with another layer of buttercream for a smoother more polished look do so now.
On a well-chilled cake, with a spoon or a piping bag, drip the chocolate ganache over the edges of the cake and put it back in the refrigerator.
Decorate as you please. I placed Nanaimo Bars around the top border and used a Wilton 1M tip to pipe buttercream swirls between each Nanaimo Bar. Enjoy.