This post is dedicated to the two Snickers’ lovers in my life…my youngest brother and husband dear. I decided to bake a Snickers cake for husband dear on his birthday this year. The first time I made this cake was on his birthday two years back.
The cake has a lengthy procedure but totally worth the effort as the cake truly turns out to be like a Snickers bar. I’ve slightly adapted the recipe from Michelle of the brown eyed baker. My pictures aren’t good as hers but am lovin’ the double drip! It is messy but I made the whole cake in a few hours so didn’t really have chilling time periods in between.
The cake is a delicious combination of a chocolate cake layered with peanut nougat and salted caramel sauce, and topped off with salted caramel frosting, caramel sauce and chocolate ganache. The peanut nougat is the real reason that gives the cake the true Snickers flavor. The inside peek of the leftover cake!
This time along, I thought I’d just cut my work and purchased ready-made caramel sauce and added a bit of sea-salt to make the salted caramel sauce. You can make the caramel sauce at home too. To cut down preparation time, you can prepare some things a day ahead. The cream cheese in the frosting gives it such a delectable, irresistible taste. YUMM! I was eating it by spoonfuls! 😀
The chocolate cake recipe is my most favorite one. It isn’t too sweet and goes so well with the all the sweet from the caramel sauce, frosting and ganache. So here’s what you need to do to put together this beauty.
For the cake:
350 gms. caster sugar (not regular sugar)
175 gms. self-raising flour (or you can just add 2 teaspoons of baking powder to 175 grams of all-purpose flour)
100 gms. cocoa powder
3 large eggs
175 ml. milk
175 ml. sunflower/corn oil
a healthy pinch of baking soda
a teaspoon of vanilla essence
For the salted caramel frosting:
1/2 cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup salted caramel sauce (home-made or ready-made)
2 cups powdered/icing sugar
For the peanut nougat:
4 tablespoons unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups salted peanuts, roughly chopped
For the milk chocolate ganache:
8 ounces milk chocolate (I used chocolate chips), roughly chopped
4 ounces (1/2 cup) heavy cream
Some ready-made caramel sauce. Sprinkle a few crystals of sea-salt to make it salted caramel sauce.
Some chopped peanuts for the topping
Bake the cake: Preheat oven at 180 C or 350 F. Grease two 8 inch round pans and cover the bottom with butter paper. Grease the butter paper.
In a large bowl, sift together flour, cocoa powder and baking soda. Add sugar and mix all very well with the help of a spatula. In another bowl, whisk together eggs, milk and oil till combined well. Tip these wet ingredients into the large bowl of dry ingredients. Mix well with the spatula. Add in vanilla essence while mixing. Divide batter evenly in the pans. Alternatively, you can also pour the batter in a 9 inch deep pan. Bake for about 35 minutes. Cool the cakes on a wire rack.
To prevent the cakes from getting dry, I like to spray them with a bit of coffee or sugar syrup. The coffee deepens the flavor of chocolate in the cake. Cut the cakes into two layers. This will give you four layers in total. If you are using a 9 inch pan, you can cut the cake in three layers. Or if you are being lazy like me, just use the two layers 🙂
Make the salted caramel frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes. Add the salted caramel and beat till combined. Now add the sugar gradually while beating on low speed till all sugar has been added. Then beat on medium-high speed till frosting becomes light and fluffy.
3. Make the peanut nougat filling: In a medium saucepan, melt the butter on medium heat. Add sugar and evaporated milk while stirring. Stir till dissolved. Bring the mixture to a boil and then reduce the heat to low. Cook for 5 minutes stirring in between. Remove the saucepan from heat and add the peanut butter, marshmallow fluff and vanilla essence. Mix till combined well. Fold in the peanuts. Let the mixture cool before using for filling. You can also put the mixture in the fridge to speed up the process.
Assemble the cake: Make sure the cake layers are even and not domed. Place one layer on a serving plate or cake board. Spread 1/3 (if making four layers) or all of the nougat filling (if making two layers. Spoon some salted caramel sauce on the filling. Be generous! Top with another layer and repeat the process by filling with nougat and then salted caramel sauce. Keep in the fridge for a few minutes to let the cake firm up before frosting.
Frost the cake with the salted caramel frosting. Slather as much frosting as you can. Believe me you won’t regret! 🙂 Make the frosting as smooth as possible. Drizzle some caramel sauce on the sides of the cake and let the sauce drip. Cover with some chopped salted peanuts. Refrigerate the cake to give the frosting time to set. Meanwhile, you can make the chocolate ganache.
Make the chocolate ganache: Put the chopped chocolate or chocolate chips in a bowl. Heat the cream in a saucepan over medium heat till you see bubbles appearing on the sides. Do NOT boil. Pour the cream on the chocolate and let it sit for 2 minutes. The heat of the cream will melt the chocolate. Whisk the mixture from the center working outwards till you get a smooth mixture.
Pour the chocolate ganache on the top of the cake. With the help of a spatula/spoon, push the ganache outwards to cover the whole cake. Let some ganache drip on the sides. Cool the cake for a few hours before cutting to get clean cuts. Enjoy with your cup of coffee!