Description
Indulgent chocolate snickers cake brings together rich cocoa layers and creamy caramel, blending classic candy bar flavors into an irresistible dessert. Sweet caramel, nutty peanuts, and chocolate ganache create a heavenly experience you won’t forget.
Ingredients
Scale
Primary Cake Ingredients:
- 2 cups granulated sugar
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) hot coffee (or hot water)
Topping and Filling Ingredients:
- ¼ cup (57 grams) unsalted butter
- 1 cup granulated sugar
- ¼ cup (60 milliliters) evaporated milk
- 1 ½ cups marshmallow fluff
- ½ cup (128 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- ½ cup (60 grams) chopped roasted peanuts
- 1 cup soft caramel candies (like Kraft or Werthers), unwrapped
- ¼ cup (60 milliliters) heavy cream
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (120 milliliters) heavy cream
- Extra chopped Snickers bars
- Drizzle of caramel and melted chocolate
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining two 9-inch round cake pans with parchment paper, ensuring even coverage and easy cake removal.
- Combine all dry ingredients in a spacious mixing bowl, thoroughly whisking flour, cocoa powder, sugar, baking soda, baking powder, and salt to create a uniform dry mixture.
- Incorporate wet ingredients into the dry mixture, blending oil, eggs, buttermilk, and vanilla extract until the batter achieves a smooth, consistent texture.
- Gradually introduce hot coffee to the batter, stirring gently to create a thin, liquidy consistency that will contribute to the cake’s rich moisture and deep chocolate flavor.
- Evenly distribute the batter between the prepared cake pans, ensuring equal volume and smooth surface for consistent baking.
- Place pans in the preheated oven and bake for 30-35 minutes, monitoring for doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Remove cakes from the oven and allow them to cool completely in the pans, which helps maintain their structural integrity and prevents potential cracking.
Notes
- Enhance moisture by ensuring all ingredients are at room temperature before mixing, which helps create a smoother, more uniform cake batter.
- Swap buttermilk with yogurt or milk mixed with vinegar for similar tangy richness if buttermilk is unavailable.
- Reduce sugar content by using dark cocoa powder, which provides deeper chocolate flavor without extra sweetness, making the cake more diet-friendly.
- Prevent dry edges by using gentle folding techniques and avoiding overmixing, which can develop excess gluten and create a tough cake texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg