Step-by-Step Instructions
Step 1: Prepare the Chocolate Cake
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine eggs, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth.
Slowly pour in the hot coffee or water, mixing gently. The batter will be thin—this is what creates an ultra-moist cake.
Divide the batter evenly among the pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
Making the Nougat-Style Cream Filling
Step 2: Whip the Filling
In a large bowl, beat the butter until light and creamy. Gradually add powdered sugar, beating until smooth.
Add marshmallow cream, heavy cream, and vanilla extract. Beat until fluffy and spreadable. The texture should resemble soft whipped frosting.
This filling mimics the light, creamy sweetness of Snickers nougat and acts as a perfect contrast to the rich chocolate cake.
Preparing the Ganache
Step 3: Make the Chocolate Ganache
Heat the heavy cream in a saucepan until just beginning to simmer. Do not boil.
Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir gently until smooth. Add butter if desired.
Allow the ganache to cool slightly until thick but pourable.
Assembling the Chocolate Snickers Cake
Step 4: Build the Layers
Place one chocolate cake layer on a serving plate.
Spread a generous layer of nougat cream evenly over the top. Drizzle caramel sauce over the nougat layer and sprinkle with roasted peanuts.
Place the second cake layer on top and repeat the process.
Add the final cake layer and gently press down to secure.
Step 5: Frost and Finish
Pour the chocolate ganache over the top of the cake, allowing it to drip naturally down the sides.
Decorate with additional caramel drizzle, chopped peanuts, or mini Snickers pieces if desired.
Refrigerate the cake for at least 1 hour before slicing to allow the layers to set.
Texture and Flavor Experience
Chocolate Snickers Cake delivers a layered sensory experience:
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Deep, moist chocolate cake
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Light, fluffy nougat-style cream
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Sticky, buttery caramel
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Crunchy salted peanuts
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Smooth, glossy chocolate ganache
Each bite feels indulgent without being overwhelming. The salt from the peanuts enhances the sweetness, while the nougat keeps the cake from feeling too heavy.
Expert Tips for Success
Use Coffee in the Cake
Coffee intensifies chocolate flavor without tasting like coffee.
Chill Between Steps
Chilling makes assembly easier and cleaner.
Salt Matters
Salted peanuts and lightly salted caramel enhance balance.
Ganache Temperature
Let ganache cool slightly before pouring to avoid melting fillings.
Common Mistakes to Avoid
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Overbaking the cake layers
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Using cold fillings during assembly
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Skipping parchment paper
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Overloading caramel, causing layers to slide
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Cutting before the cake has set
Variations
Chocolate Snickers Sheet Cake
Bake in a rectangular pan and layer fillings on top.
Snickers Cupcakes
Fill cupcakes with caramel and top with nougat frosting.
No-Bake Snickers Cake
Use chocolate cookie crust and chilled mousse layers.
Peanut Butter Snickers Cake
Add peanut butter to the nougat filling for extra richness.
Snickers Ice Cream Cake
Layer chocolate cake with frozen nougat cream and caramel.
Serving Suggestions
Serve Chocolate Snickers Cake:
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Slightly chilled for clean slices
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With a glass of milk or coffee
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As a birthday or celebration cake
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With extra caramel sauce on the side
Use a sharp knife warmed in hot water for perfect slices.
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