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Chocolate Snickers Cake Recipe

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5 from 123 reviews

Decadent Chocolate Snickers Cake featuring rich cocoa layers, creamy nougat filling, luscious caramel, and smooth chocolate ganache topped with crunchy salted peanuts. This indulgent dessert combines classic Snickers flavors in a beautiful layered cake, 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 the Cake Pans: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
  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 well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, whole milk, vegetable oil, and vanilla extract until smooth and homogeneous.
  4. Make the Batter: Gradually add the wet ingredients to the dry ingredients while mixing on medium speed until just combined. Avoid overmixing to keep the cake tender.
  5. Add Coffee: Stir in the hot brewed coffee slowly until the batter is smooth and has a thin consistency, enhancing the chocolate flavor.
  6. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  8. Prepare Nougat Filling: Beat together marshmallow fluff, creamy peanut butter, softened butter, and powdered sugar in a mixing bowl until the mixture is smooth and creamy.
  9. Make Caramel: Heat granulated sugar in a heavy-bottomed saucepan over medium heat, stirring continuously until it melts and turns an amber color. Add cubed butter, stir until fully incorporated, then slowly pour in heavy cream while stirring constantly. Bring to a boil and cook for 1 minute, remove from heat, stir in salt, and allow to cool to room temperature.
  10. Prepare Chocolate Ganache: Heat heavy cream until just simmering. Pour the hot cream over semi-sweet chocolate chips and let sit for 2 minutes to soften. Stir until smooth and glossy, then stir in the unsalted butter until melted and fully combined.
  11. Assemble Cake Layers: Place the first chocolate cake layer on a serving plate. Spread half of the nougat filling evenly over this layer, then drizzle half of the cooled caramel on top, spreading gently.
  12. Repeat Layers: Add the second cake layer, spread the remaining nougat filling evenly, and drizzle the remaining caramel on top.
  13. Add Final Cake Layer: Place the third cake layer on top and refrigerate the assembled cake for 15 minutes to set.
  14. Apply Ganache: Pour the chocolate ganache over the chilled cake, allowing it to drip naturally down the sides. Smooth the ganache using an offset spatula for an even finish.
  15. Add Toppings: Immediately sprinkle the chopped salted peanuts over the ganache before it sets for added crunch and flavor.
  16. Chill Before Serving: Refrigerate the finished cake for at least 2 hours to allow flavors to meld and ganache to firm up before slicing and serving.

Notes

  • Ensure the cake layers are completely cooled before assembling to prevent melting the nougat filling and caramel.
  • The hot brewed coffee intensifies the chocolate flavor but can be substituted with hot water for a milder taste.
  • For easier slicing, let the cake sit at room temperature for 10 minutes after refrigeration.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Use fresh salted peanuts for optimum crunch and flavor in the topping.

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