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Chocolate Snickers Cake

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Indulge in this decadent Chocolate Snickers Cake, featuring moist chocolate layers, gooey peanut caramel, and creamy peanut butter buttercream.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour 310g
  • 2 1/2 cups granulated sugar 500g
  • 1 cup unsweetened cocoa powder, sifted 100g
  • 2 1/2 tsp baking powder 10g
  • 2 tsp baking soda 12g
  • 1 tsp fine salt 6g
  • 1 1/4 cups water, warm 300g
  • 1 1/4 cups buttermilk, room temperature 300g
  • 2/3 cup vegetable or canola oil 150g
  • 3 large eggs, room temperature 168g
  • 2 tsp vanilla extract or vanilla bean paste 8g
  • 2 cups granulated sugar 400g
  • 3/4 cup unsalted butter, room temperature 170g
  • 1/2 cup heavy whipping cream, room temperature 120g
  • 1/2 tsp fine salt 3g
  • 3/4 cup salted peanuts, chopped 110g
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
  • 1 cup creamy peanut butter 250g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 1/2 tsp fine salt 3g
  • 7 cups powdered sugar 904g or 2 lb. bag
  • 2/3 cup heavy whipping cream, room temperature 160g
  • 1/3 cup heavy whipping cream, room temperature 80g
  • 1/2 cup milk chocolate chips 85g
  • 8 Mini Snickers bars
  • 1/2 cup salted peanuts, chopped 75g

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line four 8-inch cake pans with parchment paper rounds.
  3. Spray the sides of the pans with non-stick cooking spray or baking spray.
  4. In a large bowl, sift or whisk together the flour, 2 1/2 cups granulated sugar, cocoa powder, baking powder, baking soda, and 1 tsp salt. Set aside.
  5. In a separate large bowl, add the warm water, buttermilk, oil, eggs, and 2 tsp vanilla.
  6. Whisk the wet ingredients together until fully incorporated.
  7. Gradually whisk the dry ingredients into the wet ingredients until just combined and the batter is smooth.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Let the cake pans cool for 10 minutes.
  11. Run a small offset spatula around the perimeter of each pan to separate the cake from the pan.
  12. Place the cake pans into the freezer for 30 minutes to cool completely and lock in moisture.
  13. Once fully cooled, carefully flip the pans and remove the cake layers.
  14. Level the cake layers with a serrated knife if desired, to make them easier to fill and frost.
  15. To make the Peanut Caramel, place a medium saucepan over medium to medium-high heat.
  16. Gradually pour in 2 cups of sugar, 1/4 cup at a time, stirring as needed until mostly dissolved before adding more.
  17. Stir occasionally until the sugar is fully dissolved and has become an amber color.
  18. Turn off the heat.
  19. Slowly mix in 3/4 cup of butter, 2 tablespoons at a time.
  20. Stir in 1/2 cup of heavy cream and 1/2 tsp salt.
  21. Note: If the butter has trouble incorporating, continue stirring gradually as the caramel cools.
  22. Pour the caramel into a separate container and place it in the fridge to cool to room temperature.
  23. Once at room temperature, whip the caramel with a hand mixer or stand mixer on medium-high speed for 1-2 minutes until lighter in color and thicker.
  24. Place 1/3 cup of the whipped caramel into a small piping bag and set aside.
  25. Fold 3/4 cup of salted, chopped peanuts into the remaining caramel. Set aside.
  26. To make the Peanut Butter Buttercream Frosting, in a large bowl or stand mixer, beat 1 1/2 cups of room temperature butter and 1 cup of creamy peanut butter on medium-high speed for 1 minute until smooth and fluffy.
  27. Mix in 1 tsp vanilla extract and 1/2 tsp salt on low speed until incorporated.
  28. Gradually mix in 7 cups of powdered sugar and 2/3 cup of heavy cream on low speed.
  29. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  30. Continue mixing on low until the desired consistency is reached.
  31. Add additional cream (1 Tbsp at a time) if too thick, or additional powdered sugar (1/4 cup at a time) if too thin.
  32. Place a third of the frosting into a large piping bag fitted with a large round piping tip or with a 3/4-inch opening cut at the base.
  33. Cover the remaining frosting with plastic wrap and set aside.
  34. To assemble the cake, place the first cake layer on a greaseproof cake board or flat plate, securing it with a dab of buttercream.
  35. Spread an even layer of buttercream on top of the first cake layer.
  36. Pipe a buttercream ring around the edge of the cake layer.
  37. Fill the center with a third of the peanut caramel mixture.
  38. Repeat with the remaining cake layers.
  39. Place the top cake layer upside down to ensure a flat top for frosting.
  40. Chill the assembled cake in the freezer for 10 minutes or in the fridge for 20 minutes to firm up.
  41. Use the remaining frosting to cover the entire cake.
  42. Smooth the frosting using a bench scraper or large offset spatula.
  43. Gently press 1/2 cup of chopped peanuts around the base of the cake.
  44. Chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  45. To make the Milk Chocolate Ganache, heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 30-45 seconds, until it just begins to bubble.
  46. Gently pour 1/2 cup of milk chocolate chips into the hot cream, ensuring they are fully covered.
  47. Let the mixture sit for 1 minute, then stir until combined and smooth.
  48. Drizzle the reserved 1/3 cup of caramel (from the small piping bag) over the edge of the chilled cake. Microwave briefly in 5-second intervals if too thick.
  49. Pour the chocolate ganache on top of the cake and gently push it over the edge using a small offset spatula to create drips.
  50. Arrange chopped Mini Snickers bars in a ring around the top of the cake.
  51. Optionally, sprinkle with a pinch of sea salt.
  52. Serve and enjoy!

Notes

Ensure all cold ingredients (butter, buttermilk, eggs, heavy cream) are at room temperature for best results.
Do not overmix the cake batter; mix only until just combined to keep the cake tender.
Chill the cake layers and the assembled cake as instructed to make frosting and decorating much easier.
When making caramel, watch it carefully and remove from heat as soon as it reaches an amber color to prevent burning.

Find it online: https://sweetcraftrecipes.com/chocolate-snickers-cake/