Snickers Cake Recipe | Beware: It's Addictive!

By The Cooking Foodie · 120 min

Ingredients

Instructions

1. Heat the oven to 350°F (180°C) and 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 gently until just combined.
4. Pour the batter into the pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let it cool.
5. Make the caramel: melt the 110 g sugar in a saucepan over medium-high heat, stirring occasionally, until it is deep amber. Reduce the heat, stir in the butter until melted, then stir in the 80 ml heavy cream until smooth. Off the heat, stir in the toasted peanuts and set aside.
6. Make the filling: beat the cream cheese, powdered sugar and vanilla until smooth, then whip in the 60 ml cold heavy cream until fluffy.
7. Cut the top off the cooled cake, then split it into two layers. Spread the cream over the bottom layer, spread the caramel over the cream, and top with the second layer, pressing gently.
8. Refrigerate for at least 2 hours.
9. Make the glaze: put the chopped chocolate in a heatproof bowl. Heat the 100 ml cream until hot, pour it over the chocolate, wait 2 minutes, then stir until smooth. Mix in the chopped peanuts.
10. 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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