Nanaimo Bar Cake

Nanaimo Bar Cake

This Nanaimo Bar Cake transforms the classic Canadian dessert into a rich and elegant layer cake. It features moist chocolate cake layers, a smooth vanilla custard frosting, and a crunchy chocolate coconut crumble, finished with a silky dark chocolate ganache.

Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Servings: 12
Calories: 743 kcal

Ingredients

Dark Chocolate Ganache

• 3 oz good-quality dark chocolate, finely chopped
• 3 oz heavy cream

Chocolate Cake

• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup Dutch-processed cocoa powder, sifted
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• ¼ cup vegetable oil
• ¾ cup buttermilk, room temperature
• ¾ cup hot water
• 2 large eggs, room temperature
• 2 tsp vanilla extract

Chocolate Coconut Crumble

• ¾ cup graham cracker crumbs
• ¼ cup unsweetened shredded coconut
• 2 tbsp granulated sugar
• 1 tbsp Dutch-processed cocoa powder
• 1 tsp black cocoa powder (optional)
• ¼ cup unsalted butter, melted

Vanilla Custard Frosting

• 1 ½ cups unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• ¼ cup custard powder
• 2–4 tbsp heavy cream
• 1 tsp vanilla extract

Instructions

1. Prepare the Ganache

Place chopped chocolate in a bowl. Heat the cream until just simmering, then pour it over the chocolate. Cover and let sit for 2 minutes. Stir until smooth and glossy. Set aside to cool until thick but pourable.

2. Bake the Chocolate Cake

Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.

In a stand mixer, combine all dry ingredients. In a separate bowl, whisk together all wet ingredients, adding the hot water slowly.

Pour wet ingredients into dry and mix on medium speed for 2–3 minutes. The batter will be thin.

Divide evenly between pans and bake for 35–40 minutes, or until a toothpick comes out mostly clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Crumble

Preheat oven to 350°F (175°C) and line a baking sheet.

Mix all dry ingredients, then add melted butter and stir until clumps form. Spread evenly and bake for 15 minutes. Cool completely.

4. Prepare the Frosting

Beat butter until smooth and creamy. Gradually add powdered sugar, then mix in custard powder.

Increase speed and beat for 3 minutes. Add vanilla and cream, adjusting consistency as needed. Whip until light and silky.

5. Assemble the Cake

Place one cake layer on a serving plate. Spread about ⅔ cup frosting evenly, then sprinkle crumble on top.

Repeat with remaining layers (leave the top layer without crumble). Apply a thin crumb coat and chill for 20 minutes.

6. Decorate

Spoon ganache around the edges to create drips, then spread over the top.

Pipe frosting on top and finish with additional crumble in the center.

Notes

• Ganache can be made ahead and gently reheated if it becomes too firm.
• Extra crumble makes a great topping for ice cream or other desserts.
• Chill the cake slightly before slicing for cleaner layers.