Decadent Snickers Cake Recipe with Homemade Caramel and Peanuts
An irresistible crowd-pleaser: a moist chocolate sponge base topped with velvety milk cream, golden salted peanut caramel, and glossy milk chocolate ganache that perfectly replicates the beloved candy bar.
Ingredients
1. For the fluffy chocolate sponge
2. For the velvety custard cream
3. For the decadent Snickers topping
Step-by-Step Method
Baking Chocolate Sponge
Whip eggs and sugar until frothy, add milk, oil, flour, and cocoa. Bake in a rectangular Pyrex dish at 180°C for 25 minutes.
Soaking the Cake
Prick the baked sponge with a fork and evenly pour cold milk over the warm cake to make it super moist.
Cooking Pudding Cream
Cook milk, sugar, flour, and starch until thickened. Whisk in butter and vanilla, then spread over the sponge.
Making Salted Caramel
Melt sugar in a pan until amber, stir in butter and heavy cream until velvety, then mix in roasted salted peanuts.
Assembling Caramel Layer
Spread the peanut caramel evenly over the chilled milk cream layer.
Chocolate Ganache Topping
Heat heavy cream, stir in chopped milk and dark chocolate until silky. Pour over the caramel layer.
Chilling and Serving
Refrigerate for at least 3-4 hours before slicing into generous squares.
Chef's Tips & Tricks
Allow the caramel and peanut layer to cool slightly before pouring chocolate ganache over it to keep distinct, beautiful layers.