Who can resist a Snickers cake, right? It’s like a perfect blend of chocolate, caramel, and peanuts, a combo that’s hard to beat! This cake is a sweet homage to the iconic candy bar we all adored as kids. But here’s the cool part, with this recipe, we can dial in the flavors and control the sugar levels.
For the cake, you’ll need:
- 3 eggs
- 75g of sugar
- 30ml of vegetable oil
- 50ml of milk
- 80g of flour
- 20g of cocoa powder
- 3/4 teaspoon of baking powder
- A pinch of salt
For the cream, you’ll need:
- 1 cup (that’s 225g) of either cream cheese or mascarpone
- 1/4 cup (60ml) of heavy cream
- 1/4 cup (30g) of powdered sugar
- 1 teaspoon of vanilla extract
For the caramel, gather these:
- 110g of sugar
- 1/4 cup (60g) of butter
- 1/3 cup (80ml) of heavy cream
- 100g of toasted peanuts
And lastly, the chocolate glaze, you’ll need:
- 120g of dark chocolate
- 100ml of heavy cream
- 40g of chopped peanuts
- To kick things off, preheat your oven to 350°F (or 180°C). Then, grease up an 8-inch (about 20cm) round cake pan and set it aside.
- Now, let’s get down to making the cake. In a roomy bowl, throw in your eggs and sugar. Beat away until that mix turns all light and fluffy. That should take about 6-7 minutes. Next, add in the oil, and give it a good mix. Follow that up with the milk and another mix until all combined.
- Time to sift in the flour, cocoa powder, baking powder, and a pinch of salt. Fold it all together, but here’s the golden rule – don’t overmix. Just fold until everything’s buddy-buddy. You don’t want to overwork it.
- Pour this lovely batter into your prepped pan. Pop it in the oven for about 25-30 minutes. How do you know it’s ready? Stick a toothpick in. If it comes out clean, you’re good to go. Let it cool down.
- While the cake’s cooling, let’s get the caramel rolling. Heat up the sugar in a saucepan over medium-high heat. Stir occasionally. The sugar will get all clumpy, and then it’ll melt into that gorgeous amber liquid. Keep stirring so it doesn’t burn. Once it’s that deep amber color, turn down the heat and add the butter. Stir until that’s melted, then pour in the heavy cream. Keep stirring until it’s all smooth and dreamy. Turn off the heat, toss in the peanuts, and stir. Set that beauty aside while we focus on the cream.
- For the cream filling, grab a bowl, toss in the cream cheese (or mascarpone), powdered sugar, and vanilla extract. Beat away until it’s all velvety smooth. Now, fold in the cold heavy cream and whip it up until it’s nice and fluffy.
- Time to assemble. Slice the top off the cake for a smooth look. Then, cut it in half. Spread that cream all over the first layer of cake. Gently add the caramel on top of the cream. Pop the second cake layer on top, and press it down gently. Now, let it chill in the fridge for at least two hours.
- For the chocolate glaze, chop up the chocolate and toss it into a heatproof bowl. In a small saucepan, warm up the heavy cream. Pour that hot cream over the chocolate, let it sit for a couple of minutes, then stir until it’s all melted and gloriously smooth. Add the chopped peanuts and mix it all up.
Pour that chocolate ganache all over the cake, and let it set in the fridge for at least 30 minutes. Then, it’s time to dig in and enjoy!
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