Snickers Cake
This snickers cake is a declaration of love to peanuts, chocolate and caramel! It’s also a great one to make for a special occasion as it will be an eye-catcher and you can really get creative with the way you decorate it.
The cake consists of 3 main components:
1. You will prepare the chocolate cake base, which you will half into two in order to prepare a double-decker cake. 2. You will prepare a peanut cream and 3. You will make your own homemade salted caramel sauce.
In order to assemble the cake, you start with the chocolate cake base, spread peanut cream on top, drizzle with salted caramel sauce and some chopped peanuts. Now you add the second half of the chocolate cake base, peanut cream, salted caramel sauce and melted chocolate. And finally decorate with chopped peanuts, snickers and more drizzled sauce.
Ingredients
For the chocolate cake base:
200 g flour
180 g sugar
200 g butter
3 eggs
10 tbsp milk
60 g cocoa powder (unsweetened)
2.5 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
For the peanut cream:
110 g butter
130 g smooth peanut butter
125 g powdered sugar
1 tsp vanilla extract
pinch of salt
For the homemade salted caramel sauce:
20 g butter
200 g sugar
250 ml double cream (heated)
1/4 tsp salt
For garnish:
120 g peanuts
50 g dark melted chocolate
2 large snickers
Method
To prepare the chocolate cake base:
Preheat oven to 175 degrees.
Add 200 g butter, 180 g sugar, 1 tsp vanilla extract and 1/4 tsp salt to a large mixing bowl and beat foamy with a hand mixer.
Add 6 tbsp milk and 3 eggs one by one whilst beating at low speed until combined.
Continue beating at low speed and slowly add 200 g flour, 2.5 tsp baking powder and 60 g unsweetened cocoa powder until dough comes together.
Grease a springform, then pour the dough in. Place cake on middle oven rack.
Bake for about 50-55 minutes or until toothpick comes out clean (test in the middle of the cake as that is the deepest point).
Let cake cool down and in the meantime prepare caramel sauce.
To prepare homemade salted caramel sauce:
Unless you have prepared the salted caramel sauce beforehand, you can do so whilst the cake is cooling down. Pour 250 ml double cream into a small saucepan and heat up on low heat.
Heat a frying pan to medium heat. Evenly spread half of the sugar (100 g) on the bottom of the pan. When the first batch is melted, spread the other 100 g of sugar evenly. The colour of the sugar should start turning light brown. You can use a wooden cooking spoon to move the sugar around in order to speed up the melting process and prevent the sugar from burning.
When all sugar has melted and turned into a darker brown, take the pan off the heat. and slowly stir in hot cream. The mixture will start bubbling. Keep stirring to get an even sauce.
Lastly, mix under 20 g butter and 1/4 tsp salt until all dissolved.
Fill salted caramel sauce into a jar and let cool down. If stored airtight, the sauce can keep up to one month when refrigerated.
To prepare the peanut cream:
Add 110 g unsalted butter and 130 g peanut butter to a mixing bowl and beat with a hand-mixer on medium-high speed for about 2 minutes, or until fluffy.
Add 125 g powdered sugar, 1 tsp vanilla extract and a pinch of salt and fold under with a spatula. Now continue mixing at low speed until a smooth, creamy texture comes together.
To assemble the cake:
Melt 50 g dark chocolate in a small saucepan or microwave and roughly chop 120 g peanuts.
Cut cake base horizontally into two layers. Evenly cover the first base with half of the peanut cream, using a spatula. Drizzle caramel sauce over the cream and sprinkle half of the peanuts on top.
Now, place the second cake base on top and evenly spread with the rest of the peanut cream. Drizzle more caramel sauce and 50g dark melted chocolate over the cream and around the edged. Sprinkle the top and the sides with the rest of the peanuts.
Cut snickers into thin slices and decorate the cake the way you like it.
Enjoy!
