Snickers cake

Decadent Snickers Cake Recipe

Indulge in the irresistible flavors of everyone’s favorite candy bar with this decadent Snickers Cake. Combining layers of rich chocolate cake, gooey caramel, crunchy peanuts, and creamy nougat, this cake is perfect for birthdays, celebrations, or any occasion that calls for a sweet treat. Follow this detailed recipe to create a show-stopping dessert that will delight your family and friends.

Ingredients

For the Chocolate Cake:

• 2 cups (400g) granulated sugar
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water

For the Caramel Layer:

• 1 cup (200g) granulated sugar
• 6 tablespoons (85g) unsalted butter, cubed
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Peanut Nougat Layer:

• 1 ½ cups (240g) creamy peanut butter
• 1 cup (225g) powdered sugar
• 1 cup (100g) roasted salted peanuts, roughly chopped

For the Chocolate Ganache:

• 2 cups (350g) semi-sweet chocolate chips
• 1 cup (240ml) heavy cream
• 2 tablespoons (28g) unsalted butter

For Decoration:

• ½ cup (75g) whole roasted peanuts, toasted
• Chocolate shavings or drizzle (optional)

Instructions

1. Prepare the Chocolate Cake

1. Preheat Oven and Prepare Pans:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch (23cm) round cake pans. Alternatively, line them with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a large mixing bowl, sift together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients:
   • Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed with an electric mixer for about 2 minutes until well combined.
4. Incorporate Boiling Water:
   • Carefully add the boiling water to the batter. Mix on low speed until smooth. The batter will be thin, but this ensures a moist cake.
5. Bake the Cakes:
   • Pour the batter evenly into the prepared cake pans.
   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Caramel Layer

1. Cook the Sugar:
   • In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump before melting into a thick brown liquid.
2. Add Butter:
   • Once the sugar is fully melted and amber-colored, carefully add the cubed unsalted butter. Stir until the butter is completely melted and combined.
3. Incorporate Cream:
   • Slowly pour in the heavy cream while stirring continuously. The mixture will bubble vigorously—be cautious to avoid burns.
4. Season the Caramel:
   • Remove the saucepan from heat and stir in the vanilla extract and salt until smooth.
5. Cool the Caramel:
   • Let the caramel cool slightly until it thickens to a spreadable consistency.

3. Prepare the Peanut Nougat Layer

1. Combine Peanut Butter and Powdered Sugar:
   • In a medium bowl, mix the creamy peanut butter and powdered sugar until smooth and well combined.
2. Add Chopped Peanuts:
   • Fold in the roughly chopped roasted salted peanuts, ensuring an even distribution throughout the mixture.
3. Set the Nougat:
   • Spread the peanut nougat mixture onto a sheet of parchment paper and refrigerate until firm, about 30 minutes.

4. Assemble the Cake

1. Level the Cakes (If Necessary):
   • If the cakes have domed tops, level them with a serrated knife to create flat surfaces for stacking.
2. First Cake Layer:
   • Place one chocolate cake layer on a serving plate or cake stand.
3. Add Caramel Layer:
   • Spread a generous layer of the cooled caramel over the first cake layer, ensuring even coverage.
4. Add Peanut Nougat Layer:
   • Remove the peanut nougat from the refrigerator and place it over the caramel layer, smoothing it out to cover the entire cake layer.
5. Second Cake Layer:
   • Place the second chocolate cake layer on top of the nougat, pressing gently to secure all layers.

5. Prepare the Chocolate Ganache

1. Heat the Cream:
   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
2. Combine with Chocolate:
   • Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 2 minutes to melt the chocolate.
3. Stir Until Smooth:
   • Add the unsalted butter and stir the mixture until the ganache is smooth and glossy.
4. Cool Slightly:
   • Allow the ganache to cool slightly until it thickens to a spreadable consistency.

6. Frost the Cake

1. Apply Ganache:
   • Pour the chocolate ganache over the top of the assembled cake, using a spatula to spread it evenly over the sides and top.
2. Smooth the Surface:
   • Ensure the ganache covers the entire cake smoothly. Let it set at room temperature or refrigerate briefly to firm up.

7. Decorate the Cake

1. Top with Peanuts:
   • Arrange the toasted whole roasted peanuts on top of the ganache. Press them lightly to ensure they adhere.
2. Optional Decorations:
   • Add chocolate shavings or drizzle extra caramel or ganache for an enhanced visual appeal.

8. Chill and Serve

1. Set the Cake:
   • Refrigerate the assembled cake for at least 1 hour to allow all layers and the ganache to set properly.
2. Slice and Enjoy:
   • Before serving, let the cake sit at room temperature for about 15 minutes for easier slicing. Use a sharp knife, wiping it clean between cuts for neat slices.

Tips for Success

• Quality Ingredients: Use high-quality cocoa powder and chocolate for the best flavor.
• Preventing Cracks: To minimize cracks in the ganache, ensure the cake layers are cool before assembling and avoid overmixing.
• Peanut Nougat Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Customization: For an extra layer of indulgence, add a layer of salted caramel between the caramel and nougat layers.

Conclusion

This Snickers Cake is a delightful combination of textures and flavors that mirror the beloved candy bar. From the moist chocolate layers to the chewy caramel, crunchy peanuts, and smooth ganache, every bite is a treat. Whether you’re a Snickers fan or simply love rich, layered cakes, this recipe is sure to impress. Gather your ingredients, follow the steps, and enjoy a homemade dessert that’s as delicious as it is impressive!