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The best Snickers cake to taste
The Snickers cake is a delicious dessert that combines a chocolate sponge cake with milk and butter cream, synthesizing all the flavors and leaving them available to the palate.
In addition, the cake is soft and melts while you eat it, so every bite is an experience.
That is why below we will explain everything you need to know to make it, and we provide some recommendations so that the cake is completely perfect.
Snickers cake ingredients
Snickers bars to decorate
For the chocolate cake
2 cups (400 grams) of refined sugar
1 3/4 cups (245 grams) all-purpose wheat flour
3/4 cup (75 grams) cocoa powder
1 tablespoon and a half baking powder
1 and a half tablespoons of baking soda
Half a teaspoon of salt
1 cup of hot water plus a tablespoon of soluble coffee, coffee is optional
2 eggs at room temperature
1 cup (240 ml) milk
Half a cup (120 ml) of vegetable oil such as canola
1 tablespoon and a half of vanilla essence
For the peanut buttercream
500 grams of unsalted butter at room temperature
1 can of condensed milk of 387 grams or 340 milliliters
3/4 cup butter or smooth peanut butter without chunks
For the homemade caramel
1 and a half cups (300 grams) of refined sugar
1/4 cup of water
70 grams of unsalted butter at room temperature
1 cup heavy cream or heavy cream, at room temperature
For the chocolate ganache
100 grams of semisweet chocolate
5 tablespoons whipping cream
Steps for making snickers cake
Note: We will divide the process into several phases according to the element to be elaborated or the process to be applied.
Preparation of the biscuit
In a bowl sift the refined sugar and wheat flour. Next, sift the cocoa powder, salt, baking soda and baking powder.
Stir the dry ingredients to integrate them and once the mixture is homogeneous, reserve.
In a separate bowl, place the eggs at room temperature and beat them very well.
Add the liquid milk and continue mixing. Then, while you continue beating, add the vanilla essence and the vegetable oil.
Finally, add the hot water with the coffee spoon, previously mixed.
Continue beating for a few more minutes until all the liquid ingredients are perfectly integrated.
Add the solid ingredients to the bowl where the liquids are and with the help of an electric mixer, beat until they are perfectly integrated.
Prepare two molds with waxed paper and spread butter and flour around the edges to prevent them from sticking.
Pour the cake mixture into both molds in equal parts. If you like, weigh the molds to make sure they have the same amount of mixture.
Take both molds to a preheated oven at 180º C for 40 minutes or until you click with a toothpick in the center of the cake, and it comes out clean and dry.
Run a spatula around the edges of the pan to loosen the cake.
Let the biscuits cool for at least 10 minutes before unmolding.
Unmold the biscuits and remove the waxed paper.
Let them cool for a few more minutes before putting them in the fridge while you make the creams.
Making the peanut butter
Add the room temperature unsalted butter to a large bowl and beat with an electric mixer until it comes apart.
Pour a can of condensed milk into the butter and continue beating until it is perfectly integrated.
Add the peanut butter and beat again for three more minutes until everything is well combined.
Reserve in the refrigerator.
Making the caramel
Place a saucepan over medium high heat and pour a cup of refined sugar into it.
Next, add a quarter cup of water.
Wait for the sugar to start to melt.
Once the sugar has melted, turn off the stove and add 70 grams of butter at room temperature and begin to beat very quickly with the help of a whisk.
Add a cup of heavy cream and continue mixing for two to three minutes. It is important that it is at room temperature.
Transfer the mixture to a separate container and let it cool to room temperature.
Once it's at room temperature, put it in the fridge for a couple of hours.
Preparation of the filling elements
Cut at least a cup of roasted peanuts into very small pieces.
Cut some snickers into very small pieces.
To make the chocolate ganache
Melt the bittersweet chocolate in the microwave.
Add 5 tablespoons of heavy cream.
Mix with the help of a whisk until it is perfectly integrated.
Reserve in the refrigerator.
Assembling the Snickers cake
Cut the first biscuit in half.
In the first half you should cover the surface with a little of the peanut butter cream. Next, with the help of a pastry bag, make a circle around the edge to contain the filling and prevent it from coming out.
Place a generous layer of the caramel inside the circle and spread over the entire surface.
Sprinkle peanut chunks and snicker stick chunks all over the inside of the circle.
Very carefully, place the next layer of biscuit, centering it very well and repeat all steps 2 to 4 again. You should do the same with the following layers of biscuit.
Once you have placed the last layer of cake, it will be time to start covering the entire cake with the peanut butter cream, smoothing it out with the spatula.
Refrigerate the cake for 20 minutes before continuing to decorate.
Put some caramel in a piping bag and drip on the edge.
With the help of a spoon, drip the chocolate ganache on the edges of the cake. It is very important that the drips are at room temperature so that they are manageable.
Cover the top with the chocolate ganache and smooth the surface.
Make rosettes on the edges with the peanut butter cream and with the help of a pastry bag.
In the center, spread the peanut chunks and a few snickers chunks for garnish.
Refrigerate for a couple of hours before cutting.
Snickers pie takeaways
Snickers cake is a great combination of flavors that provide a sweet feast for the palate, thanks to the use of peanut butter, caramel, and chocolate. Therefore, we urge you to try to make this recipe at home and surprise your friends or family on a special occasion.
