Posted in🍽️ Daily Recipes

Chocolate Snickers Cake Recipe

 Chocolate Snickers Cake is a rich and decadent dessert inspired by the classic candy bar. With layers of moist chocolate cake, creamy peanut butter filling, gooey caramel, crunchy peanuts, and a chocolate ganache topping, it’s the ultimate indulgence for Snickers lovers. Perfect for birthdays, parties, or any celebration where you want a cake that impresses both in taste and appearance.

1. Ingredients (serves 12):

For the Chocolate Cake:

  1. 1¾ cups (220 g) all-purpose flour

  2. 1¾ cups (350 g) granulated sugar

  3. ¾ cup (65 g) unsweetened cocoa powder

  4. 2 tsp baking soda

  5. 1 tsp baking powder

  6. 1 tsp salt

  7. 2 large eggs

  8. 1 cup (240 ml) buttermilk

  9. ½ cup (120 ml) vegetable oil

  10. 2 tsp vanilla extract

  11. 1 cup (240 ml) hot coffee (or hot water)

For the Peanut Butter Cream Filling:

  1. 1 cup (240 ml) heavy cream

  2. 1 cup (250 g) creamy peanut butter

  3. ½ cup (60 g) powdered sugar

For the Caramel Layer:

  1. 1 cup (200 g) granulated sugar

  2. 6 tbsp (85 g) butter, cubed

  3. ½ cup (120 ml) heavy cream

  4. 1 tsp sea salt

  5. ½ cup (70 g) roasted peanuts

For the Chocolate Ganache Topping:

  1. 200 g (7 oz) semi-sweet chocolate, chopped

  2. 1 cup (240 ml) heavy cream

2. Cooking and Serving Details:

  1. Servings: 12

  2. Preparation time: 40 minutes

  3. Cooking time: 35 minutes

  4. Cooling and assembling: 1 hour

  5. Total time: ~2 hours 15 minutes

3. Method:

  1. Bake the Cake: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Beat until smooth. Slowly mix in hot coffee until batter is thin but smooth. Pour into pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.

  2. Make Peanut Butter Cream: Whip cream until soft peaks form. In a separate bowl, beat peanut butter with powdered sugar, then fold into whipped cream until fluffy. Refrigerate.

  3. Make Caramel Sauce: In a saucepan over medium heat, melt sugar until golden. Add butter, whisking until smooth. Slowly add cream (careful of splatter), stir until thick. Add salt and peanuts. Cool slightly.

  4. Make Ganache: Heat cream until just simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until glossy and smooth.

  5. Assemble Cake: Place one cake layer on a serving plate. Spread peanut butter cream evenly. Drizzle caramel-peanut mixture over cream. Top with second cake layer. Pour ganache over cake, letting it drip down sides. Chill 30 minutes to set.

  6. Finish: Garnish with extra chopped Snickers bars or peanuts if desired.

4. Serving Suggestions:

  1. Slice with a hot knife for clean cuts.

  2. Serve with a scoop of vanilla ice cream for an extra treat.

  3. Decorate with mini Snickers pieces around the edge for a festive look.

5. Extra Tips:

  1. Use room-temperature ingredients for smoother batter.

  2. Don’t overmix the cake batter once the hot coffee is added—it should be thin.

  3. Caramel can be made a day ahead and stored in the fridge, then gently rewarmed.

  4. Chill the cake for at least 20 minutes before slicing for neat layers.

6. Nutrition per serving (1 of 12):

  1. Calories: ~580 kcal

  2. Protein: 9 g

  3. Carbohydrates: 65 g

  4. Fat: 33 g

  5. Fiber: 3 g

  6. Sugar: 45 g

  7. Sodium: 390 mg

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