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–+ servings
Chocolate Snickers Cake

Irresistible Chocolate Snickers Cake for Your Sweet Tooth Cravings

This Chocolate Snickers Cake combines rich chocolate flavor with crunchy peanuts, perfect for any dessert lover's cravings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Ensure proper measuring for best results.
  • 2 cups Granulated Sugar Can substitute with brown sugar for richer flavor.
  • 3/4 cups Unsweetened Cocoa Powder Dutch-processed cocoa can be used for a deeper taste.
  • 1 tbsp Baking Powder Ensure it is fresh for best effectiveness.
  • 1 tsp Baking Soda Ensure it is fresh for best effectiveness.
  • 1/2 tsp Fine Salt Omitting can result in blandness.
  • 1 cup Water (Warm) Using hot water helps bloom the cocoa.
  • 1 cup Buttermilk Substitute with half yogurt and half milk if needed.
  • 1/2 cups Vegetable or Canola Oil Melted coconut oil can be a good substitute.
  • 4 large Eggs Room temperature eggs mix more thoroughly.
  • 2 tbsp Vanilla Extract or Vanilla Bean Paste Can swap with almond extract for a different profile.
For the Peanut Caramel
  • 1/2 cup Unsalted Butter Ghee can be an alternative for lactose-intolerance issues.
  • 1/2 cup Heavy Whipping Cream Use full-fat for best results.
  • 1/4 tsp Fine Sea Salt Essential for a well-rounded flavor.
For the Peanut Butter Frosting
  • 1 cup Creamy Peanut Butter Can use chunky for added texture.
  • 1 cup Powdered Sugar Adjust to taste based on your sweetness preference.
  • 1/4 cup Additional Heavy Cream Use full-fat for best results.
For the Decoration
  • 1 cup Salted Peanuts (Chopped) Can omit or use another nut if allergies are a concern.
  • 3 pieces Mini Snickers Bars Swap with any chocolate candy bar for variation.

Equipment

  • Mixing bowls
  • Cake pans
  • Stand mixer
  • Saucepan
  • Whisk
  • Spatula

Method
 

Prepare Cake Layers
  1. Preheat your oven to 350°F (175°C) and line four 8-inch cake pans with parchment paper, lightly spraying them with non-stick spray.
  2. In a mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Gradually add in the wet ingredients, including warm water, buttermilk, oil, eggs, and vanilla. Mix until just combined and smooth.
Bake
  1. Evenly divide the cake batter among the prepared pans. Bake in the preheated oven for about 22-25 minutes.
  2. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs.
  3. Once baked, cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  4. Consider popping them in the freezer for about 30 minutes to lock in moisture.
Make Peanut Caramel
  1. In a medium saucepan, melt your sugar over medium heat, stirring gently until it turns amber in color.
  2. Carefully add in the butter and heavy cream, whisking until fully combined and smooth.
  3. Stir in a pinch of salt for balance and allow to cool slightly until it thickens.
  4. Whip until fluffy for an airy texture.
Make Peanut Butter Frosting
  1. In a large mixing bowl, beat together 1 cup of unsalted butter and 1 cup of creamy peanut butter on medium speed until fluffy.
  2. Add vanilla extract and a pinch of salt, mixing well.
  3. Gradually incorporate powdered sugar, alternating with heavy cream until smooth and spreadable.
Assemble Cake
  1. Once your cake layers are completely cool, stack them on a serving plate, spreading a generous layer of peanut butter frosting between each layer.
  2. Drizzle some fluffy peanut caramel between the layers as well.
  3. Chill the cake in the refrigerator for about 30 minutes.
Make Chocolate Ganache
  1. Heat 1 cup of heavy whipping cream in a saucepan until it just begins to simmer.
  2. Remove from heat and mix in 2 cups of milk chocolate chips, stirring until melted and smooth.
  3. If the ganache is too thick, add a bit more cream until desired drizzling consistency is reached.
Decorate
  1. Once the ganache has cooled slightly, pour it over the chilled cake, allowing it to cascade down the sides.
  2. Sprinkle chopped salted peanuts and mini Snickers bars on top for added crunch.
  3. Your Chocolate Snickers Cake is now ready to impress!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 7gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for best results. Weigh the batter for evenly leveled cake layers and freeze for stability before frosting.

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