Chocolate Snickers Cake (Print Version)
# Ingredients:
01 -
2 1/2 cups all-purpose flour.
02 -
2 1/2 cups granulated sugar.
03 -
1 cup unsweetened cocoa powder.
04 -
2 1/2 teaspoons baking powder.
05 -
2 teaspoons baking soda.
06 -
1 teaspoon fine salt.
07 -
1 1/4 cups warm water.
08 -
1 1/4 cups buttermilk, room temperature.
09 -
2/3 cup vegetable oil.
10 -
3 large eggs, room temperature.
11 -
2 teaspoons vanilla extract.
12 -
2 cups granulated sugar (for caramel).
13 -
3/4 cup unsalted butter, room temperature (for caramel).
14 -
1/2 cup heavy cream, room temperature (for caramel).
15 -
1/2 teaspoon salt (for caramel).
16 -
3/4 cup salted peanuts, chopped (for caramel).
17 -
1 1/2 cups unsalted butter, room temperature (for frosting).
18 -
1 cup creamy peanut butter (for frosting).
19 -
1 teaspoon vanilla extract (for frosting).
20 -
1/2 teaspoon salt (for frosting).
21 -
7 cups powdered sugar (for frosting).
22 -
2/3 cup heavy cream (for frosting).
23 -
1/3 cup heavy cream (for ganache).
24 -
1/2 cup milk chocolate chips (for ganache).
25 -
8 mini Snickers bars.
26 -
1/2 cup salted peanuts, chopped.
# Instructions:
01 -
Preheat oven to 350°F. Line four 8-inch cake pans.
02 -
Mix dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.
03 -
Combine wet ingredients: water, buttermilk, oil, eggs, vanilla.
04 -
Mix wet into dry until smooth. Divide into pans.
05 -
Bake 22-25 minutes until done. Cool in freezer 30 minutes.
06 -
Heat sugar gradually until amber. Add butter, cream, salt.
07 -
Cool caramel, whip until light. Mix peanuts into most of it.
08 -
Beat butter and peanut butter until fluffy. Add vanilla, salt, then gradually mix in sugar and cream.
09 -
Stack cake layers with frosting and caramel between each. Chill cake 10 minutes. Frost outside completely.
10 -
Press chopped peanuts around base. Chill again.
11 -
Heat cream, pour over chocolate, stir until smooth.
12 -
Drizzle remaining caramel over edges. Pour ganache on top, let drip down sides.
13 -
Decorate with chopped Snickers pieces.
# Notes:
01 -
Can be made in stages over several days.
02 -
Layers can be frozen.
03 -
Completed cake keeps in fridge up to a week.
04 -
For best results, all ingredients should be room temperature.