Description
Indulgent Snickers cake blends rich chocolate layers with creamy caramel and crunchy peanuts, creating a nostalgic dessert that celebrates classic candy bar flavors. Chocolate lovers will savor each decadent bite of this irresistible sweet masterpiece.
Ingredients
Scale
Main Ingredients:
- 300 grams cream cheese
- 300 grams cream (33-36%)
- 115 grams milk chocolate
- 150 grams milk chocolate
- 120 grams roasted peanuts
- 80 grams butter
- 2 eggs
Dry Ingredients:
- 65 grams sugar
- 45 grams flour
- 15 grams cocoa powder
- 11 grams gelatin
- 40 grams powdered sugar
- 1/2 teaspoon baking powder
- 1/3 teaspoon salt
Liquid and Oil Ingredients:
- 170 grams sugar
- 120 grams cream (33-36%)
- 60 grams water
- 15 grams vegetable oil
- 30 grams vegetable oil (refined without odor)
- 15 grams vegetable oil
Instructions
- Craft the chocolate sponge by heating the oven to 170°C. Whip eggs and sugar until tripled in volume, creating a fluffy base. Gently fold in vegetable oil, flour, cocoa powder, and baking powder to form a smooth batter.
- Transfer the batter into a 26×16 cm baking pan, spreading evenly. Bake for 15-17 minutes until a toothpick emerges clean. Allow to cool completely, then trim the edges for a neat appearance.
- For the caramel layer, slowly melt sugar over low heat, gently swirling the pan. Once golden, introduce chilled butter and stir until glossy. Carefully incorporate cream and salt, then mix in roasted peanuts for a crunchy texture.
- Line a 25×12 cm cake tin with cling film and pour the caramel mixture. Ensure an even surface and refrigerate to set.
- Prepare the milk chocolate mousse by hydrating gelatin in water for 7-10 minutes. Whip cream to soft peaks. Gently warm milk chocolate and dissolve gelatin, combining until silky smooth.
- Blend cream cheese with powdered sugar, then fold into the chocolate mixture. If gelatin begins to set, briefly warm in the microwave. Delicately incorporate whipped cream to maintain airiness.
- Layer the mousse over the caramel, then carefully place the chocolate sponge on top. Wrap tightly with cling film and refrigerate for 1 hour, followed by freezing for 1-1.5 hours to firm up.
- Create the final glaze by melting milk chocolate with vegetable oil. Stir in roasted crushed peanuts for added crunch. Generously coat the entire cake, ensuring even coverage.
Notes
- Choose high-quality chocolate for richer, more intense flavor in each layer of the cake.
- Ensure all ingredients are at room temperature to achieve smooth, even consistency in mousse and caramel.
- Roast peanuts beforehand to enhance their nutty flavor and provide extra crunch in the cake.
- Allow each layer to set properly in the refrigerator to maintain distinct textures and prevent mixing.
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg