Snickers Cake Recipe

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan.
2. Beat the eggs and sugar until light and fluffy, about 6 to 7 minutes. Mix in the oil, then the milk.
3. Sift in the flour, cocoa powder, baking powder and salt, and fold just until combined without overmixing.
4. Pour into the pan and bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Let cool.
5. For the caramel, heat 110 g sugar in a medium saucepan over medium-high heat, stirring, until it melts into a deep amber liquid without burning. Reduce the heat, stir in the butter until melted, then immediately stir in the 80 ml heavy cream until smooth. Off the heat, stir in the toasted peanuts and set aside.
6. For the cream, beat the cream cheese, powdered sugar and vanilla until smooth. Add the cold 60 ml heavy cream and whip until fluffy.
7. Cut the top off the cake to level it, then split it into two layers. Spread the cream over the first layer, then gently spread the caramel over the cream. Top with the second layer and press gently. Refrigerate for at least 2 hours.
8. For the glaze, chop the dark chocolate and place it in a heatproof bowl. Heat the 100 ml cream in a small saucepan and pour it over the chocolate. Wait 2 minutes, then stir until smooth. Stir in the chopped peanuts.
9. Pour the ganache over the cake and chill for at least 30 minutes to set.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggMilkCreamHeavy creamCream cheeseChocolatePeanutDark chocolate