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Chocolate Snickers Cake with Peanut Caramel and Chocolate Ganache Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 54 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Snickers Cake combines a moist chocolate cake layered with rich peanut caramel, creamy peanut butter buttercream, and milk chocolate ganache. Topped with chopped Snickers bars and salted peanuts, it’s a perfect indulgent dessert for special occasions or chocolate lovers seeking a sweet symphony of flavors and textures.

Ingredients

Scale

Moist Chocolate Cake

  • 2 1/2 cups all-purpose flour (310g)
  • 2 1/2 cups granulated sugar (500g)
  • 1 cup unsweetened cocoa powder (100g)
  • 2 1/2 tsp baking powder (10g)
  • 2 tsp baking soda (12g)
  • 1 tsp fine salt (6g)
  • 1 1/4 cups warm water (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 (8g)

Peanut Caramel

  • 2 cups granulated sugar (400g)
  • 3/4 cup unsalted butter, room temperature (170g)
  • 1/2 cup heavy cream, room temperature (120g)
  • 1/2 tsp fine salt (3g)
  • 3/4 cup salted peanuts, chopped (110g)

Peanut Butter Buttercream Frosting

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature (339g)
  • 1 cup creamy peanut butter (250g)
  • 1 tsp vanilla extract (4g)
  • 1/2 tsp fine salt (3g)
  • 7 cups powdered sugar (904g or 2 lb. bag)
  • 2/3 cup heavy cream, room temperature (160g)

Milk Chocolate Ganache

  • 1/3 cup heavy cream (80g)
  • 1/2 cup milk chocolate chips (85g)

Additional Cake Filling and Decoration

  • 8 Mini Snickers bars
  • 1/2 cup salted peanuts, chopped (75g) – for the base of the cake

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Line four 8-inch cake pans with parchment paper rounds and spray sides with non-stick cooking spray. If lacking pans, bake layers in batches, letting batter rest at room temperature.
  2. Mix Dry Ingredients: In a large bowl, sift or whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another large bowl, whisk warm water, buttermilk, oil, eggs, and vanilla extract until fully combined.
  4. Create Batter: Gently whisk dry ingredients into wet ingredients until just combined and smooth, avoiding overmixing.
  5. Bake Cake Layers: Divide batter evenly among prepared pans and bake 22-25 minutes until toothpick inserted comes out with moist crumbs.
  6. Cool in Pans: Let pans cool 10 minutes, then run an offset spatula around edges to loosen cakes.
  7. Chill for Moisture: Place pans in freezer for 30 minutes to lock in moisture and speed cooling; alternatively, cool fully on wire racks.
  8. Remove and Level: Remove cake layers from pans carefully; optionally level layers with serrated knife for even stacking.
  9. Advance Preparation: If frozen, thaw layers about 15 minutes before assembly; layers should remain slightly cool.
  10. Make Peanut Caramel – Start Sugar: Heat saucepan over medium-high; gradually add sugar in 1/4 cup increments, stirring until mostly dissolved and amber colored.
  11. Add Butter and Cream: Turn off heat; stir in butter gradually then heavy cream and salt; mixture will thin but thickens on cooling.
  12. Chill Caramel: Transfer caramel to container and refrigerate to cool faster.
  13. Whip Caramel: Once room temperature, whip caramel with mixer 1-2 minutes until lighter and thicker; reserve 1/3 cup in piping bag; fold chopped peanuts into remaining caramel and set aside.
  14. Make Buttercream: Beat butter and peanut butter on medium-high 1 minute until fluffy, then incorporate vanilla and salt on low speed.
  15. Add Sugar and Cream: Gradually add powdered sugar and heavy cream, mixing low; scrape bowl edges and adjust consistency with more cream or sugar as needed.
  16. Prep Frosting: Place one-third of frosting in a piping bag; cover remaining frosting to prevent crusting.
  17. Assemble Cake – Base Layer: Place first cake layer on greaseproof board; secure with a dab of buttercream.
  18. Layer Filling: Spread buttercream evenly; pipe buttercream ring around edges; fill center with peanut caramel.
  19. Repeat Layers: Continue layering cake, caramel, and frosting; flip top layer upside down for easier frosting and minimal crumbing.
  20. Chill Cake: Refrigerate 20 minutes or freeze 10 minutes to set and prevent sliding before crumb coating.
  21. Crumb Coat and Smooth: Use remaining frosting to cover cake completely; smooth with bench scraper or offset spatula.
  22. Decorate Base: Press chopped salted peanuts around cake base; chill cake until frosting firms (20 minutes fridge or 5 minutes freezer).
  23. Make Ganache: Heat heavy cream in microwave 30-45 seconds until bubbling; pour over chocolate chips; let sit 1 minute then stir smooth; adjust thickness if needed.
  24. Decorate Cake: Drizzle reserved caramel over edges using piping bag; if caramel is too thick, gently warm in microwave briefly.
  25. Finish Ganache Drip: Pour ganache on top; use offset spatula to nudge ganache gently over edges for drips.
  26. Top with Snickers: Arrange chopped mini Snickers on cake top edge; sprinkle with sea salt to taste.

Notes

  • Baking four layers at once saves time; if not possible, batter can rest for a few hours without losing quality.
  • Freezing cake pans briefly after baking locks in moisture and makes removal easier.
  • Caramel can be made up to two weeks ahead and stored refrigerated.
  • Keep frosting covered to prevent crusting while assembling.
  • Flipping the top cake layer upside down helps create a smooth frosting surface.
  • Adjust ganache consistency by adding more chocolate chips or cream as needed.
  • Use salted peanuts to balance sweetness with a hint of saltiness.

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Find it online: https://tastyfoodfix.com/chocolate-snickers-cake-with-peanut-caramel-and-chocolate-ganache-recipe/