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Snickers Cake Recipe

Snickers Cake Recipe
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★★★★★

4.8 from 29 reviews

This decadent Snickers Cake combines moist cocoa-infused layers with rich homemade caramel studded with crunchy peanuts, all enveloped in a silky milk chocolate ganache. Perfect for chocolate and caramel lovers, this impressive dessert features a harmonious blend of textures and flavors inspired by the classic Snickers candy bar.

Ingredients

Scale

For the Ganache:

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

For the 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

For the 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 bowl, combine the milk chocolate, double cream, and unsalted butter. Heat the mixture in the microwave for 1 minute, then stir. Continue to microwave in 15-second intervals, stirring after each, until the mixture is smooth and fully melted. If the ganache appears lumpy, strain it through a sieve. Cover and let it set either in the fridge for a few hours or at room temperature overnight.
  2. Making the Cake Layers: Preheat your oven to 180°C (350°F). Grease and line two 8-inch cake tins. In a large bowl, whisk together the cocoa powder and hot water mixed with instant coffee until smooth. Add vegetable oil, buttermilk, and eggs, mixing well. Stir in both sugars and plain flour just until combined into a smooth batter. In a small bowl, add baking soda and pour vinegar over it to activate the fizz, then immediately fold this into the batter. Divide the batter evenly into the tins and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before assembling.
  3. Making the Caramel: In a medium pot over medium heat, add one-third of the granulated sugar and constantly stir until it begins to melt. Gradually add the remaining sugar in two portions, stirring continuously, allowing it to melt slowly to a rich amber color. Remove from heat, whisk in the unsalted butter, then slowly add warm double cream while stirring. Finish by adding salt. Reserve 250g of this caramel and mix with chopped peanuts. Chill the caramel peanut mixture in the fridge until firm 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 ganache over it, then pipe a border around the edge. Spoon the chilled caramel peanut mixture inside this border. Place the second cake layer on top. Use the remaining ganache to ice the sides and top of the cake. Drizzle leftover caramel over the top as a drip effect and garnish with chopped Snickers bars if desired. Slice and enjoy your indulgent Snickers Cake!

Notes

  • Ensure all ingredients are at room temperature before mixing to achieve the best texture.
  • Be careful not to overheat the ganache to avoid it becoming grainy.
  • When melting sugar for the caramel, keep the heat moderate to avoid burning.
  • You can substitute the peanuts with other nuts or omit them for a nut-free version.
  • Allow the cake layers and components to cool completely before assembling to prevent melting or sliding.
  • This cake is best enjoyed within 2-3 days stored in an airtight container in the refrigerator.

Nutrition

Keywords: Snickers cake, chocolate caramel cake, peanut caramel cake, homemade Snickers dessert, chocolate ganache cake

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