Chocolate, caramel, and peanuts… the classic Snickers candy bar flavors. Let’s spread peanut butter filling and creamy salted caramel between layers of fudgy, moist chocolate cake and cover the whole thing in a chocolate ganache. That’s a Snickers Cake!
Are you a Snickers lover? Even if you’re not, I urge you to try this cake. It’s the perfect ending to that special dinner, whether that’s with your Sweetheart or friends.
Check out Monika’s recipe for the instructions. Here are the measurement conversions.
For the chocolate cake:
130g (1½ cups) cocoa powder
300g (2½ cups) all-purpose flour
480g (2½ cups) sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 small eggs
250 ml (1 cup) buttermilk
250 ml (1 cup) warm water
5 tablespoons neutral oil
1½ teaspoons vanilla
18cm (7 in)
For the salted caramel:
170g (3/4 cup + 2 tablespoons) sugar
40g (3 tablespoons) water
120ml (1/2 cup) hot heavy cream
70g (5 tablespoons) butter, diced
generous pinch of sea salt
55g (1/3 cup) unsalted peanuts
For the peanut butter cream cheese filling:
150g (5 oz) cream cheese, at room temperature
75g (1/4 cup) peanut butter
40g (1/3 cup) powdered sugar
280ml (9½ oz) heavy cream
For the chocolate ganache:
300g (10½) dark chocolate, chopped
360ml (1½ cups) heavy cream
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