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Chocolate Snickers Cake Recipe

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5 from 98 reviews

A decadent and indulgent Chocolate Snickers Cake featuring moist chocolate layers, a creamy peanut butter nougat filling, rich homemade caramel, and a glossy chocolate ganache topped with salted peanuts. This layered cake combines classic Snickers candy bar flavors into a stunning dessert perfect for special occasions.

Ingredients

Chocolate Cake Layers

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee

Nougat Filling

  • 1 cup marshmallow fluff
  • 0.5 cup creamy peanut butter
  • 2 tbsp unsalted butter, softened
  • 0.5 cup powdered sugar

Caramel Layer

  • 1.5 cups granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 0.75 cup heavy cream
  • 1 tsp salt

Chocolate Ganache

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 tbsp unsalted butter

Topping

  • 1 cup salted peanuts, roughly chopped

Instructions

  1. Prepare Cake Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Avoid overmixing to keep the cake tender.
  5. Add Hot Coffee: Stir in the hot brewed coffee gently until the batter becomes smooth and thin. This step enhances the chocolate flavor and creates a moist cake texture.
  6. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then, transfer them onto wire cooling racks and allow them to cool completely before assembling.
  8. Prepare Nougat Filling: Using an electric mixer, beat together the marshmallow fluff, creamy peanut butter, softened unsalted butter, and powdered sugar until the mixture is smooth and creamy.
  9. Make Caramel Layer: In a heavy-bottomed saucepan over medium heat, heat the granulated sugar, stirring frequently until it melts completely and turns amber-colored. Add the cubed unsalted butter, stirring until fully incorporated. Slowly pour in the heavy cream while stirring continuously. Bring the caramel to a boil for 1 minute, then remove from heat, stir in salt, and let cool to room temperature.
  10. Make Chocolate Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips, letting sit for 2 minutes to soften. Stir the mixture until smooth and glossy. Add the unsalted butter and stir until melted and fully incorporated.
  11. Assemble Cake Layers: Place the first chocolate cake layer on your serving plate. Spread half of the nougat filling evenly over the top. Drizzle half of the cooled caramel layer gently over the nougat. Add the second cake layer and repeat with the remaining nougat and caramel layers.
  12. Top and Chill: Place the third cake layer on top. Refrigerate the assembled cake for 15 minutes to set the layers and filling.
  13. Apply Ganache and Finish: Pour the chocolate ganache over the chilled cake, allowing it to drip naturally down the sides. Smooth the ganache with an offset spatula. Immediately sprinkle the chopped salted peanuts evenly over the wet ganache.
  14. Final Chill: Refrigerate the finished cake for at least 2 hours before slicing to allow the ganache and caramel to set fully.

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
  • Hot brewed coffee in the batter intensifies the chocolate flavor without adding a coffee taste.
  • The caramel must be cooled to room temperature before drizzling to prevent melting the nougat filling.
  • Store the cake covered in the refrigerator; consume within 3-4 days for optimal freshness.
  • For a nut-free version, omit the peanuts topping and substitute peanut butter in the nougat with sunflower seed butter.

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