This Snickers-inspired cake is the ultimate indulgence for those who love the combination of rich chocolate, gooey caramel, crunchy peanuts, and smooth ganache. The caramel filling is luxuriously creamy, perfectly complementing the soft chocolate cake layers and the abundance of roasted peanuts. Topped with a rich chocolate sauce, this cake mimics the flavors of a Snickers bar but takes it to a whole new level. Though it may take some time to prepare, the result is a decadent, bakery-worthy dessert that’s perfect for special occasions or as a treat for yourself.
Why You’ll Love This Recipe
You’ll love this cake for its multi-layered textures and flavors. The rich chocolate base is complemented by the sweet, slightly salty caramel filling, while the peanuts add a satisfying crunch. The final touch of smooth chocolate ganache ties everything together, making each bite a perfect blend of sweetness, saltiness, and texture. Though it requires a few steps, each one is straightforward, and the result is a stunning and delicious cake that is well worth the effort.
Perfect Occasion
This Snickers-inspired cake is perfect for celebrations like birthdays, holidays, or special gatherings where you want to impress your guests with something extraordinary. It’s also a great choice when you want to create a dessert that’s both nostalgic and gourmet. The richness of the caramel and chocolate makes it ideal for colder months when you crave something comforting and indulgent, though it’s equally delicious year-round. Whether you’re sharing it with family or bringing it to a party, this cake is sure to be a showstopper.
Decoration Tips
For an impressive presentation, after drizzling the chocolate sauce, sprinkle a generous amount of roasted peanuts over the top for added crunch and texture. You can also decorate the cake with caramel drizzles or chocolate curls to give it a professional look. If you’re feeling creative, use extra caramel to pipe designs or patterns on the cake. For individual servings, cut the cake into squares and top each one with a few peanuts or a drizzle of chocolate ganache for an elegant touch.
Caramel Filling Ingredients:
- 300ml heavy cream (or liquid whipped cream)
- 30g honey (about 1 tablespoon)
- 200g white couverture chocolate
- 70g butter
- 180g granulated sugar (about 1 cup)
Chocolate Sauce Ingredients:
- 150g dark chocolate
- 150g milk chocolate
- 150ml vegetable oil
Additional Ingredients:
- Plenty of roasted peanuts (no specific quantity needed—use as much as you like)
Instructions:
- Prepare the Caramel Filling:
In a small saucepan, heat the heavy cream and honey over medium heat until it reaches a gentle simmer (small bubbles forming around the edges). Remove from the heat and set aside.In a separate, larger saucepan, melt the sugar over medium-low heat without stirring, swirling the pan occasionally until it turns a deep caramel color. Once the sugar has caramelized, carefully pour in the cream mixture (it will bubble up, so be cautious) and stir until the caramel and cream are fully combined and the sugar has dissolved. - Add the Chocolate and Butter:
Once the caramel is smooth, remove the pan from the heat. Add the white couverture chocolate and blend the mixture with an immersion blender for about 4 minutes to ensure a creamy consistency. Next, add the butter and blend again for another 2 minutes until fully incorporated. Pour the caramel into a large bowl, cover with plastic wrap so it touches the surface, and refrigerate overnight to set. - Prepare the Chocolate Sauce:
Combine the dark chocolate, milk chocolate, and vegetable oil in a heatproof bowl. Melt the mixture over a double boiler (or bain-marie) until smooth, then let it cool to room temperature. The sauce should still be pourable but not too thin, as it needs to coat the cake without running off. - Assemble the Cake:
Prepare your cake base according to your favorite chocolate cake recipe or use a pre-baked base. Once the caramel has set, transfer it to a piping bag. Pipe the caramel generously over the top of the cake layer and sprinkle with roasted peanuts. Place the cake in the freezer for about an hour to firm up the caramel and make it easier to handle. - Dip the Cake in Chocolate Sauce:
After the cake has chilled and the caramel has set, remove it from the freezer. Dip the cake (or individual pieces) into the prepared chocolate sauce, ensuring an even coating. Let any excess chocolate drip off before placing the cake on a wire rack to set. - Chill and Serve:
Once the chocolate coating has set, you can store the cake in the refrigerator until you’re ready to serve. For the best flavor, allow the cake to come to room temperature before serving.
Enjoy!
