Chocolate Snickers Cake
Delight in the decadence of this Chocolate Snickers Cake, featuring layers of moist chocolate cake, peanut caramel, peanut butter frosting, and indulgent chocolate ganache.
Equipment
- oven
- Cake pans
- mixer
- saucepan
- Piping bag
Ingredients
Moist Chocolate Cake
- 2.5 cups all-purpose flour 310g
- 2.5 cups granulated sugar 500g
- 1 cup unsweetened cocoa powder, sifted 100g
- 2.5 teaspoon baking powder 10g
- 2 teaspoon baking soda 12g
- 1 teaspoon fine salt 6g
- 1.25 cups water, warm 300g
- 1.25 cups buttermilk, room temperature 300g
- ⅔ cup vegetable or canola oil 150g
- 3 large eggs, room temperature 168g
- 2 teaspoon vanilla extract or vanilla bean paste 8g
Peanut Caramel
- 2 cups granulated sugar 400g
- ¾ cup unsalted butter, room temperature 170g
- ½ cup heavy whipping cream, room temperature 120g
- ½ teaspoon fine salt 3g
- ¾ cup salted peanuts, chopped 110g
Peanut Butter Buttercream Frosting
- 1.5 cups unsalted butter, room temperature 339g
- 1 cup creamy peanut butter 250g
- 1 teaspoon vanilla extract or vanilla bean paste 4g
- ½ teaspoon fine salt 3g
- 7 cups powdered sugar 904g or 2 lb. bag
- ⅔ cup heavy whipping cream, room temperature 160g
Milk Chocolate Ganache
- ⅓ cup heavy whipping cream, room temperature 80g
- ½ cup milk chocolate chips 85g
Additional Cake Filling and Decoration
- 8 pieces Mini Snickers bars
- ½ cup salted peanuts, chopped 75g – for the base of the cake
Instructions
Chocolate Cake Layers
- Preheat oven to 350°F/175°C. Line four 8-inch cake pans with parchment paper rounds and spray the sides with non-stick cooking spray.
- Sift or whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix warm water, buttermilk, oil, eggs, and vanilla until fully incorporated.
- Combine dry ingredients with wet ingredients until smooth.
- Divide batter among pans and bake for 22-25 minutes or until a toothpick comes out with a few moist crumbs.
- Cool for 10 minutes, then remove from pans and freeze for 30 minutes to accelerate cooling.
- Once cooled, carefully flip and level layers if desired.
- If made in advance, let layers thaw for about 15 minutes before assembling.
Peanut Caramel
- While cake layers are baking, make the caramel. Gradually add sugar to a heated saucepan, stirring until dissolved and amber in color.
- Mix in butter, heavy cream, and salt until well combined.
- Cool caramel to room temperature, then whip until lighter and thicker.
- Fold in chopped peanuts and set aside.
Peanut Butter Buttercream Frosting
- Beat butter and peanut butter together until smooth and fluffy.
- Mix in vanilla and salt, then gradually add powdered sugar and cream until desired consistency is reached.
- Place a third of frosting in a piping bag and cover remaining frosting to prevent crusting.
Assembling the Snickers Cake
- Stack and frost cake layers with a dab of buttercream to secure the first layer.
- Spread an even layer of buttercream, pipe a ring around the edge, and fill with peanut caramel.
- Repeat with remaining layers, chilling the cake in-between to prevent sliding.
- Smooth the frosting with a bench scraper and press chopped peanuts around the base.
- Chill cake until frosting is firm.
Chocolate Ganache Drips
- Heat heavy cream and pour over chocolate chips. Stir until smooth.
Decorating the Snickers Cake
- Drizzle remaining caramel over the edge of the cake and pour chocolate ganache on top.
- Add a ring of chopped Snickers on top, sprinkle with sea salt, and enjoy!
Notes
For best results, ensure all ingredients are at room temperature and use a kitchen scale for accurate measurements.
Nutrition
Serving: 1sliceCalories: 657kcalCarbohydrates: 104gProtein: 10gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 12gCholesterol: 55mgSodium: 527mgFiber: 3gSugar: 85g
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