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Snickers Cake Recipe

Snickers Cake Recipe
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★★★★★

5 from 7 reviews

This indulgent Snickers Cake blends rich chocolate ganache, moist cocoa-infused cake layers, and a luscious homemade peanut caramel for a truly decadent dessert experience. Perfect for chocolate and caramel lovers looking for a show-stopping treat.

Ingredients

Scale

Ganache

  • 500g milk chocolate
  • 400ml double cream
  • 50g unsalted butter

Cake Layers

  • 50g cocoa powder
  • 80ml hot water mixed with 1 teaspoon instant coffee
  • 200ml vegetable oil
  • 120ml buttermilk
  • 4 eggs
  • 200g plain flour
  • 125g brown sugar
  • 125g granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons white vinegar

Caramel

  • 300g granulated sugar
  • 150g unsalted butter, at room temperature
  • 180ml double cream, warm
  • 1/8 teaspoon salt (adjust to taste)
  • 200g peanuts, slightly chopped

Instructions

  1. Making the Ganache: In a heatproof bowl, combine the milk chocolate, double cream, and unsalted butter. Microwave for 1 minute, remove and stir. Continue heating in 15-second intervals, stirring each time, until the chocolate is fully melted and smooth. If lumps form, strain the ganache through a sieve. Cover and allow to set in the fridge for a few hours or leave at room temperature overnight.
  2. Preparing the Cake Layers: Preheat the oven to 180°C (350°F). Grease and line two 8-inch cake tins. In a large bowl, whisk together cocoa powder and hot water with instant coffee until smooth. Add oil, buttermilk, and eggs, mixing well. Stir in both sugars and flour until smooth. In a separate small bowl, mix baking soda with vinegar to activate it, then quickly incorporate into the batter. Divide batter between tins and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  3. Making the Caramel: Place one third of the granulated sugar in a medium pot over medium heat. Stir continuously as it begins to melt, then add the second third of the sugar and continue stirring until melted. Add the final third of sugar and melt slowly without increasing heat to avoid burning. Once the sugar is completely melted and amber in color, remove from heat. Whisk in butter until combined. Slowly add warm cream while mixing, then stir in salt. Take 250g of this caramel and mix with chopped peanuts. Chill this mixture in the fridge until set but not hard.
  4. Assembling the Cake: Whip the set ganache until it lightens and becomes fluffy. Place one cake layer on a serving plate, spread a layer of whipped ganache on top. Pipe a border of ganache around the edge, then fill the center with the cooled caramel peanut mixture. Top with the second cake layer. Use remaining ganache to frost the sides of the cake. Drizzle leftover caramel over the top edges to create a drip effect and garnish with chopped Snickers bars or peanuts as desired.
  5. Serving: Slice the cake with a sharp knife and serve. Enjoy this rich and decadent Snickers Cake as a dessert for special occasions or indulgent treats.

Notes

  • Ensure the caramel peanut mixture is fully cooled before adding to the cake to avoid melting the ganache.
  • You can substitute milk chocolate with dark chocolate for a slightly less sweet ganache.
  • For best results, prepare the ganache and caramel a day ahead to allow proper setting and enhance flavors.
  • Use fresh instant coffee mixed with hot water to enhance the chocolate flavor in the cake layers.
  • Store the assembled cake in the refrigerator and bring to room temperature before serving for best texture and flavor.

Nutrition

Keywords: Snickers cake, chocolate caramel cake, peanut caramel cake, chocolate ganache cake, layered cake recipe

Find it online: https://tastybella.com/snickers-cake-recipe/