Snickers Chocolate Cake

Snickers Chocolate Cake Recipe

If you love the combination of chocolate, caramel, and peanuts, then a Snickers Chocolate Cake is perfect for you. It’s inspired by the flavors of the classic Snickers candy bar, blending rich chocolate layers with caramel, nougat-like filling, and a crunchy peanut topping. Here’s a step-by-step recipe that brings the indulgent flavors of Snickers into a delicious cake.

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Nougat Filling:

• 1 cup marshmallow fluff
• ½ cup creamy peanut butter
• 1 cup powdered sugar

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• ¾ cup heavy cream
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• Pinch of salt

For the Ganache:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream

For the Topping:

• 1 cup roasted, salted peanuts, chopped
• Snickers bars, chopped (optional)

Directions:

Step 1: Prepare the Chocolate Cake

1. Preheat the oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine wet and dry ingredients: Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Add boiling water: Slowly pour in the boiling water, stirring continuously. The batter will be quite thin, but that’s okay—this makes for a moist cake.
6. Bake the cake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Nougat Filling

1. Mix the ingredients: In a mixing bowl, combine the marshmallow fluff, peanut butter, and powdered sugar. Stir until smooth and fluffy. Set aside until ready to use.

Step 3: Make the Caramel Sauce

1. Heat the sugar: In a medium saucepan, heat the sugar and water over medium heat, swirling the pan occasionally, until the sugar dissolves and turns an amber color. Be patient, and avoid stirring to prevent crystallization.
2. Add the cream: Carefully pour in the heavy cream while stirring continuously (it will bubble up, so be cautious). Once combined, remove from heat.
3. Add butter and vanilla: Stir in the butter, vanilla extract, and a pinch of salt until smooth. Allow the caramel sauce to cool to room temperature before using.

Step 4: Make the Chocolate Ganache

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. Melt the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Then stir until the chocolate is fully melted and the mixture is smooth and glossy. Set aside to cool slightly before spreading.

Step 5: Assemble the Cake

1. Level the cake layers: If necessary, use a serrated knife to level the tops of the cake layers so they’re flat.
2. Spread the nougat filling: Place one cake layer on a serving plate or cake stand. Spread an even layer of the nougat filling on top.
3. Drizzle caramel: Drizzle a generous amount of the caramel sauce over the nougat filling. Add a handful of chopped peanuts for crunch.
4. Add the second layer: Place the second cake layer on top of the filling.

Step 6: Decorate the Cake

1. Pour the ganache: Slowly pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides.
2. Add caramel drizzle: Drizzle more caramel sauce over the ganache for a decorative effect.
3. Top with peanuts and Snickers: Finish by sprinkling the top of the cake with more chopped peanuts and pieces of Snickers bars if desired.

Step 7: Chill and Serve

Allow the cake to chill in the refrigerator for at least 30 minutes to set the ganache and caramel. Before serving, let the cake come to room temperature for the best flavor and texture.

Tips for Success:

• Avoid overbaking: Keep an eye on your cake in the last few minutes of baking. Overbaking can result in a dry texture.
• Make-ahead components: The nougat filling and caramel sauce can be prepared a day in advance to save time on the day of assembly.
• Use room-temperature ingredients: Cold ingredients can prevent the cake batter from mixing properly, leading to uneven baking.

Conclusion:

This Snickers Chocolate Cake is a show-stopping dessert that’s perfect for any occasion. With its layers of moist chocolate cake, creamy nougat, rich caramel, and crunchy peanuts, it delivers all the flavors of a Snickers bar in cake form. Whether for a birthday, holiday, or special event, this cake is sure to impress!