Decadent Snickers Cake

In this short video you can see how I make it. For the cake layers preheat oven to 180 degrees Celsius. Line the bottom of two 20cm/8inch springforms with parchment paper.

First melt the butter with the chocolate on low heat, set aside. Meanwhile beat the eggs together with the sugar in a large bowl for a few minutes until pale in color and thicker in consistency. Add milk and cooled-off chocolate mix and stir briefly. Lastly add flour, cocoa powder and baking powder and mix until combined and you have a rather thin batter.

Divide evenly in the two springforms and bake on medium rack for about 25-30 minutes. Mine needed 25 minutes. You can prepare them a day in advance or freeze them until further use. Let cool completely.

For the peanut caramel melt the sugar on medium heat in a large frying pan until amber color. Add the butter in chunks, be careful, it may bubble. Once the butter has melted, add heavy cream. Stir until all is smooth, then let cool off and stir in peanuts last. How to clean pots with caramel, I explain in this blog post.

For the peanut buttercream beat all ingredients until smooth. If your butter was too cold, this will take longer.

Now we are going to assemble the cake. First cut the cakes in half so that you have four cake layers in total. Transfer a bit of the peanut buttercream into a piping bag without a nozzle. Then place the first cake layer on a plate. Evenly spread about two heaping tablespoons of buttercream on it. Then pipe a ring of buttercream at the cake layer's edge. Fill about 1/3 of the peanut caramel filling inside. Place another cake layer on top and repeat process two more times. Place the last cake layer upside down so that you get an even cake. Now crumb-coat the cake, meaning that you only spread a thin layer of buttercream all around the cake. Chill for about half an hour.

Before frosting the cake further, be sure to take about two heaping tablespoons of buttercream and transfer to a piping bag with a star tip. Using the remaining buttercream, frost the cake completely and chill again for at least an hour or overnight. For further tips on how to maken an even cake, check this blog post.

For decoration melt the chocolate with the oil on low and create the dripping effect with a spoon. Cut the snickers in thin slices. Now pipe roses or whatever you desire with the reserved buttercream and place the snickers on the side. I also pressed salted peanuts on the bottom of the cake as you can see in the pictures, but this is optional.

Yes, this cake is very decadent. You can freeze it completely. I recommend freezing it loosely for 15 minutes, then wrap airtight in cling wrap. Once you want to thaw, be sure to remove the cling wrap immediately and let sit in fridge overnight.