Snickers Cake
Snickers cake is a decadent dessert that combines the beloved flavours of the classic Snickers candy bar with moist and rich chocolate cake.
This cake features layers of chocolate cake filled with caramel and peanuts, reminiscent of the flavours found in the popular candy bar. The cake is frosted with a creamy chocolate whipped chocolate ganache and topped with additional caramel and chopped peanuts to enhance its taste and appearance.
One of the highlights of a Snickers cake is the perfect balance of sweet and salty. The combination of the gooey caramel, crunchy roasted salted peanuts and smooth chocolate creates a satisfying and irresistible taste experience for anyone with a sweet tooth.
This Snickers cake is sure to be a crowd-pleaser and a memorable treat for those who indulge in its rich flavours.
First prepare the chocolate ganache.
Melt together milk chocolate, heavy cream and butter, then put plastic foil over the top and leave at room temperature overnight or place in the refrigerator for a couple of hours.
Then, prepare the sponge cakes.
Combine 100 ml of milk and vinegar, then leave it for 10 minutes to curd.
Mix instant coffee with cocoa powder and hot water until fully combined, then leave it to cool down a bit.
Whisk together flour, baking soda, a pinch of salt, granulated and brown sugar.
Separately mix eggs, oil, milk, coffee with cocoa powder until incorporated, then mix in the dry ingredients.
Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C/356°F for 30 minutes.
Leave the sponge cakes to cool down for 10 minutes, then soak each one with 30 ml of milk.
Add the sugar to a non-stick pot and over medium heat melt the sugar. Once fully melted, remove from heat and add diced room temperature butter and warm heavy cream.
Stir until they combine into a caramel, then separate 220 g of caramel and mix it with roughly chopped peanuts.
Save the rest of the caramel to decorate the cake.
And now, the caramel.
Add the sugar to a non-stick pot and over medium heat melt the sugar. Once fully melted, remove from heat and add diced room temperature butter and warm heavy cream.
Stir until they combine into a caramel, then separate 220 g of caramel and mix it with roughly chopped peanuts.
Save the rest of the caramel to decorate the cake.
Once the ganache is set, whip it with a mixer for 2-3 minutes.
On one sponge cake spread a layer of whipped chocolate ganache, then pipe out an outer ring with the ganache.
Add the cooled caramel with peanuts in the middle, and top with the second sponge cake.
Use half of the leftover ganache to make a crumb coat, then refrigerate for at least 3 hours.
Spread the rest of the ganache over the cake, pour over the caramel and leave in the refrigerator for another hour to set.
Snickers Cake
Ingredients
Instructions
- Melt together milk chocolate, heavy cream and butter, then put plastic foil over the top and leave at room temperature overnight or place in the refrigerator for a couple of hours.
- Once set, whip the ganache with a mixer for 2-3 minutes.
- Combine 100 ml of milk and vinegar, then leave it for 10 minutes to curd.
- Mix instant coffee with cocoa powder and hot water until fully combined, then leave it to cool down a bit.
- Whisk together flour, baking soda, a pinch of salt, granulated and brown sugar.
- Separately mix eggs, oil, milk, coffee with cocoa powder until incorporated, then mix in the dry ingredients.
- Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C for 30 minutes.
- Leave the sponge cakes to cool down for 10 minutes, then soak each one with 30 ml of milk.
- Add the sugar to a non-stick pot and over medium heat melt the sugar. Once fully melted, remove from heat and add diced room temperature butter and warm heavy cream.
- Stir until they combine into a caramel, then separate 220 g of caramel and mix it with roughly chopped peanuts.
- Save the rest of the caramel to decorate the cake.
- On one sponge cake spread a layer of whipped chocolate ganache, then pipe out an outer ring with the ganache.
- Add the cooled caramel with peanuts in the middle, and top with the second sponge cake.
- Use half of the leftover ganache to make a crumb coat, then refrigerate for at least 3 hours.
- Spread the rest of the ganache over the cake, pour over the caramel and leave in the refrigerator for another hour to set.
