Chocolate Snickers Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1 3/4 cups all-purpose flour
02 -
3/4 cup unsweetened cocoa powder
03 -
2 cups granulated sugar
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon salt
07 -
1/2 cup vegetable oil
08 -
2 large eggs
09 -
1 cup buttermilk
10 -
1 teaspoon vanilla extract
11 -
1 cup hot coffee
→ Peanut Butter Nougat Layer
12 -
1/4 cup unsalted butter
13 -
1 cup granulated sugar
14 -
1/4 cup evaporated milk
15 -
1 1/2 cups marshmallow fluff
16 -
1/2 cup creamy peanut butter
17 -
1 teaspoon vanilla extract
18 -
1/2 cup chopped roasted peanuts
→ Caramel Layer
19 -
1 cup soft caramel candies, unwrapped
20 -
1/4 cup heavy cream
→ Chocolate Ganache
21 -
1 cup semi-sweet chocolate chips
22 -
1/2 cup heavy cream
→ Topping
23 -
Extra chopped Snickers bars
24 -
Drizzle of caramel and melted chocolate
# Instructions:
01 -
Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add the oil, eggs, buttermilk, and vanilla extract, then beat until combined. Slowly mix in the hot coffee. Divide the batter between pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
02 -
In a saucepan over medium heat, melt the butter, then stir in sugar and evaporated milk. Bring to a boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla extract. Fold in the chopped peanuts. Let cool slightly.
03 -
Microwave the caramel candies and heavy cream in 30-second intervals, stirring in between, until smooth.
04 -
Warm the heavy cream in a microwave until hot but not boiling. Pour over the chocolate chips, let sit for 1 minute, and stir until smooth.
05 -
Place one cake layer on a serving plate. Spread the peanut butter nougat evenly on top and drizzle caramel sauce over it. Add the second cake layer. Pour ganache over the cake, letting it drip down the edges.
06 -
Top the cake with chopped Snickers bars and drizzle with extra caramel and melted chocolate. Refrigerate for at least 30 minutes before slicing for the best texture.
# Notes:
01 -
Want extra crunch? Add a layer of crushed pretzels between the nougat and caramel.
02 -
No buttermilk? Substitute with 1 cup milk mixed with 1 tablespoon vinegar, then let it sit for 5 minutes.