adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Snickers cake
0 Likes
Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Indulge in this irresistible chocolate Snickers cake.
Ingredients:
  • 200g dark chocolate, coarsely chopped
  • 500ml water
  • 250g butter, softened
  • 550g brown sugar
  • 6 Free Range Eggs
  • 300g self-raising flour
  • 120g almond meal
  • 50g cocoa powder
  • 300ml ctn double cream
  • 600ml ctn thickened cream
  • 4 x 50g Snickers bars, chopped
  • 35g peanuts
  • 110g caster sugar
  • 250.00ml thickened cream
  • 250g milk chocolate, chopped
Instructions:
  • Preheat the oven to 160°C and prepare two 20cm round cake pans by greasing and lining them with baking paper. In a medium saucepan over low heat, combine the chocolate and water. Stir and cook for 5 minutes or until the chocolate melts and the mixture is smooth. Allow it to cool before using.
  • Cream butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, combine flour, almond meal, and cocoa. Alternate adding flour mixture and chocolate mixture to the butter mixture, stirring until just combined. Divide into pans and bake for 1 1/4 hours until a skewer comes out clean. Let cool for 15 minutes, then transfer to a wire rack to cool completely.
  • To prepare the caramel sauce, heat sugar in a saucepan over medium heat until dissolved, stirring with a wooden spoon for 5-7 mins. Remove from heat, slowly mix in the cream, and return to heat. Stir for 5 mins until the sauce boils and thickens. Let cool completely before using.
  • Create a luscious whipped chocolate ganache by melting chocolate and cream together in a heatproof bowl over simmering water. Let the mixture chill in the fridge for 1 hour until firm, then whip until smooth and creamy.
  • Whip the double cream and thickened cream together until they form stiff peaks using an electric mixer. Carefully swirl in ¼ cup of caramel sauce to achieve a marbled look.
  • Split each cake in half horizontally using a large serrated knife. Place one layer of cake on a serving plate and spoon over one-third of the cream mixture. Repeat with the remaining cake and cream mixture, ending with a layer of cake. Spread the top of the cake with ganache and decorate with Snickers pieces and peanuts. Finish by drizzling with the remaining caramel sauce.

Similar Recipes