Chocolate Snickers Cake
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Chocolate Snickers Cake
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| Servings |
| 12slices |
| Cook Time |
| 60minutes |
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Ingredients
Cake
- 200g dark chocolateChopped
- 2cups water
- 250g Buttersoftened
- 2 1/2cups Brown Sugarfirmly packed
- 6 Eggs
- 2 1/4cups Self-Raising Flour
- 1cup Almond Meal
- 1/2cup cocoa powder
- 1/4cup roasted peanutsuse salted peanuts
- 3 Snickers bars50g bars
Whipped Cream Filling
- 300ml Double Cream
- 600ml Thickened Cream
- 2tsp Caster Sugaror more to sweeten to preference
Caramel Sauce
- 1/2cup Caster Sugar
- 1/2cup Thickened Cream
- 4tbsp water
- 25g Butter
Chocolate Ganache
- 250g Milk Chocolate
- 1/2cup Thickened Cream
Instructions
Cake
- Pre-heat a fan forced oven to 160°C (320°F).
- Grease and line with baking paper two 20cm (8 inch) round sprinform cake pans.
- Combine the chocolate and water in a medium saucepan over low heat. Heat while stirring until chocolate melts and mixture is smooth. Set aside to cool.
- Use an electric mixer to beat the butter and sugar until pale and creamy.
- Add the eggs, 1 at a time, beating well after each addition.
- Combine the flour, almond meal and cocoa in a separate bowl.
- Add the flour mixture and the chocolate mixture, in alternating batches, to the butter mixture, stirring with a wooden spoon until just combined.
- Divide the mixture evenly between the 2 prepared cake pans.
- Bake for about 60 minutes or until skewer inserted into the centre comes out clean. Once done set aside for 15 minutes to cool before turning out onto a wire rack to cool completely.
Caramel Sauce
- Meanwhile, to make the caramel sauce, add sugar and water in a saucepan over medium heat. Cook, stirring with a wooden spoon until sugar dissolves & turns an amber colour This will likely take up 7-10 minutes depending on heat level.
- Add butter and stir through until butter has melted. Remove from heat.
- Slowly pour in the cream and stir continuously until fully combined. Set aside to cool.
Chocolate Ganache
- Combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth.
- Cover with plastic wrap and place in fridge for about 1 hour or until firm
- Then beat until smooth and creamy
Whipped Cream Filling
- Use an electric mixer to beat the double cream and thickened cream
- Add castor sugar and continue to beat until firm peaks form
- Gently fold in 1/4 of the caramel sauce to create marbled effect
Cake Assembly
- Use a serrated knife to split each cake horizontal in half.
- Place 1 layer of cake on a serving plate and spoon 1/3 of the cream mixture over the top.
- Repeat with the remaining cake and cream mixture, finishing with a top layer of cake.
- Spread the chocolate ganache over the top layer of the cake.
- Decorate with peanuts and snickers pieces.
- Drizzle with the remaining caramel sauce