Snickers Cake
Try this Snickers Cake recipe, or contribute your own.
Try this Snickers Cake recipe, or contribute your own.
- 1/4 teaspoon salt
- 2 large egg whites
- 2 tbsp peanut butter
- 2 tsp (10 ml) vanilla extract
- follow ingredients and instructions for my perfect but split the batter into three even portions and bake three layers instead of two.
- 2/3 up(132 g) granulated sugar
- 6 tbsp (90 ml) light corn syrup
- 3 tbsp (45 ml) water
- 1 cup caramel sauce (store bought works too if you want
- 1 cup chopped peanuts divided (i used 50% salt peanuts)
- 10 oz (290 g) semi sweet or bitter sweet chocolate
- 5 ounces (150 ml) heavy cream
- Carbohydrate 2.38755166670893 g
- Cholesterol 0 mg
- Fat 7.15456481781722 g
- Fiber 1.22051041667963 g
- Protein 4.18816914067922 g
- Saturated Fat 1.00973075523104 g
- Serving Size 1 1 serving (45g)
- Sodium 11.6808880218252 mg
- Sugar 1.1670412500293 g
- Trans Fat 0.353107669274082 g
- Calories 84 calories
Step-by-step
- If you are using homemade caramel, make your caramel before you start baking your cake so it has ample time to cool. The ganache and nougat may be made while the cake is cooling as both set rather quickly. You may also bake the cake a day in advance and then make the ganache and nougat the following day when you are ready to assemble.
- Bake your chocolate cake in three layers using the recipe found here. Set aside to cool completely or wrap and chill until needed.
- Make the ganache by melting the chocolate and heavy cream together in a double boiler or in the microwave at 50% power. Start with 1 minute, then add additional 30 second intervals as needed until smooth and shiny. Set aside.
- Wash your cake pans, grease, and line with parchment. I find that making the nougat into a round shape helps when it comes to filling.
- Combine the corn syrup, sugar, and water in a medium saucepan fitted with a candy thermometer. Bring it to a boil over medium heat, gently swirling the pan occasionally to ensure even heat distribution. Boil about 5 minutes until it reaches 275 F (135 C).
- When the sugar mixture is about 5 degrees from the target temperature, start whisking your egg whites on medium speed with either a stand mixer or hand mixer until it looks frothy like a bubble bath.
- Keeping the mixer at medium speed, slowly drizzle in the sugar mixture in a very thin stream, keeping it away from the sides of the bowl and the mixer whisk. This will take about two minutes. Don't rush it because you are tempering the egg whites as you go. The first few droplets of sugar mixture may crystallize when they hit the bowl, but they dissolve.
- Continue mixing until the mixture turns opaque, then stop the mixer and add the vanilla and salt.
- Turn the mixer back up to high speed and continue whipping until you've reached firm peaks. Then, using a spatula, fold in your peanut butter.
- Divide the nougat in two and place in your prepared round pans. Set aside for a few minutes while it sets up and cools down.
- To assemble the cake, place the first layer of cake on your cake plate or board.
- Using a piping bag or a plastic zip top bag with the corner snipped off, pipe a border of ganache around the edge of the cake.
- Carefully remove one nougat disc from the pan and place it on top of the cake, making sure to keep the nougat inside the ganache "wall". Top with ½ cup chopped peanuts and ⅛ cup caramel sauce.
- Top with the second layer of cake.
- Repeat the process and top with the final layer of cake. Use the remaining ganache to frost the cake.
- To decorate, press the remaining peanuts along the bottom edge of the cake and drizzle the top of the cake with caramel. Enjoy!
My Snickers Cake Adventure: A Recipe for Success (and Maybe a Little Chaos)
Let me tell you, baking isn't always a walk in the park. Sometimes it's more like navigating a chaotic kitchen, juggling sticky ingredients and hoping for the best. But when it works? Oh, when it works... it's pure magic. And that's exactly what happened when I decided to tackle this Snickers cake recipe. Now, I'm not a professional baker by any stretch of the imagination. I'm just a regular woman who loves to experiment in the kitchen, a little bit of a domestic goddess in training perhaps?
I'd seen this Snickers cake recipe floating around online, and the photos were utterly irresistible. Layers of moist chocolate cake, creamy peanut butter nougat, rich chocolate ganache, and a generous drizzle of caramel—it looked like something out of a bakery, not my humble kitchen. I had to try it. The thought of sinking my teeth into that decadent masterpiece kept me going through some of the more challenging steps. I wasn't afraid of a challenge, I was ready to face it, head-on.
The first hurdle was the nougat. I'd never made nougat before, and let me tell you, it's a bit of a science experiment. Boiling sugar syrup to the perfect temperature, whisking egg whites until stiff peaks form—it's a delicate balancing act that requires patience, precision, and a healthy dose of bravery. There were a few moments where I thought I might have ruined it, but I persevered. And you know what? It turned out beautifully! A soft, chewy, peanut butter-infused dream.
Then came the ganache. This was smoother sailing, a welcome respite after the nougat drama. Melting chocolate and heavy cream together is always a satisfying experience. The way the chocolate melts and transforms into a glossy, velvety smooth mixture... it's truly mesmerising. It's little moments like this that make baking such a rewarding hobby.
Assembling the cake was a work of art, a culinary masterpiece in the making. Layering the cake, piping the ganache, carefully placing the nougat discs, sprinkling peanuts, and drizzling caramel—each step added to the beauty of the creation. It was a moment of quiet satisfaction, a feeling of accomplishment that only comes with the creation of something beautiful and delicious.
But the best part? The taste. Oh my goodness, the taste. This Snickers cake was everything I had hoped for and more. The layers of moist chocolate cake, the creamy peanut butter nougat, the rich chocolate ganache, and the sweet, salty caramel—it was a symphony of flavors that danced on my tongue. Each bite was a burst of pure joy. It was so good that, I might add, it disappeared very quickly! I had to make another one pretty soon. Maybe I should double the recipe next time.
So, if you're looking for a baking project that will challenge you, reward you, and leave you with a truly decadent dessert, I highly recommend giving this Snickers cake a try. Just remember, baking is a journey, not a race. Embrace the chaos, enjoy the process, and most importantly, have fun! The end result is worth it, I assure you.
Pro-tip: Don't be afraid to experiment! This recipe is a great starting point, but feel free to add your own personal touch. Maybe try using different types of chocolate, or adding a layer of fresh berries. The possibilities are endless!
And now, I need to go make another cake. Because, well, I have a serious Snickers cake addiction.
