How to make Snickers Candy Bar Cake from scratch! This cake consists of chocolate cake layers, filled with caramel buttercream, peanut nougat buttercream, and glazed with chocolate ganache. It is perfect as a birthday cake for someone who loves Snickers!
Heat the oven to 180°C (350°F). Make the chocolate cakes: Line 2 cake pans of 24 cm (10 inch) in diameter with parchment paper, and brush with melted butter. Set aside.
Sift together 350 grams (12.5 oz) of flour, 2 teaspoons of baking powder and 30 grams (1 oz) of cocoa powder.
Place 200 grams (7 oz) of soft butter in the bowl of a stand mixer. Add 400 grams (14 oz) of sugar and mix on medium high speed until creamy and light in color. Add 3 eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add 20 grams (about a tablespoon) of vanilla extract or vanilla sugar and a pinch of salt.
Mixing on low speed, alternate adding the sifted flour and cocoa powder and 400 ml (14 fl oz) of buttermilk.
Divide the batter evenly between the 2 prepared cake pans. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes. Test for doneness: an inserted skewer should come out clean.
Cool the cake in the pan for about 15 minutes, unmold and cool completely on a rack. Let rest for 4 – 5 hours.
Roast peanuts and remove their skins. Place 200 grams of peanuts in a baking pan, and bake for 5 minutes at 180°C (350°F). Cool, remove the skins and chop coarsely.
Make the caramel buttercream. Place 400 grams of butter in the bowl of a stand mixer. Whip on high speed until creamy. Add 750 grams of dulce de leche and continue whipping until light and fluffy. Dulce de leche is easy to make at home! Find the recipe on www.videoculinary.com
Make the nougat buttercream. Place 200 grams of soft butter and 200 grams of peanut butter in a bowl and whip on high speed until creamy. Set aside.
Combine 50 grams (2 oz) of honey, 100 grams (3.5 oz) of glucose syrup, 50 ml (2 fl oz ) of water and 100 grams (3.5 oz) of sugar in a saucepan and set over medium heat. Stirring constantly, bring to 130 – 140 °C (265 – 285°F).
When the mixture reaches 110°C (230°F), start whipping 2 egg whites on medium speed in the bowl of a stand mixer until frothy. Add a pinch of salt.
When the syrup reaches 130 – 140°C (265 – 285°F), turn the speed onto high, and gradually add the hot syrup. Continue whipping for a few minutes until the mixture cools to room temperature. Gradually add the peanut butter cream, whipping on high speed. Reduce to low speed and add the chopped peanuts.
Assemble the cake: Cut each cake in half to create 4 layers. Place a layer of cake on a stand. Spread half of the nougat cream over the chocolate cake, layer. Place another cake layer on top and spread half of the caramel buttercream. Place a third layer of cake, and spread the remaining nougat cream. Place the final chocolate cake layer, flat side facing up, and cover the top and sides with the caramel buttercream. Reserve 3 tablespoons of the caramel frosting for later. Place the cake in the fridge for 30-40 minutes.
Make the milk chocolate ganache glaze: chop or break 400 grams (14 oz) of chocolate into a bowl. Bring 300 ml (10 fl oz) of cream of at least 33% fat to simmer. Pour over the chocolate, let stand for a minute and stir until smooth. Cool to room temperature.
Remove the cake from the fridge, and use the reserved caramel buttercream to smooth the sides and top. Refrigerate for another 10 minutes.
Place it on a rack set over a sheet tray. Pour the glaze around the sides of the cake and then onto the center. The glaze should run down the sides and cover the cake entirely. Let the excess chocolate drip.
You may want to cover the cake with a second layer of glaze. To do so, strain the chocolate ganache glaze and cover the cake again. Transfer to a serving plate, and refrigerate until the glaze sets. The cake is ready to serve! Remove from the fridge an hour before serving, and enjoy with coffee or tea. Visit www.videoculinary.com to find a recipe for Bounty Bars, Giant Twix bar, Snickers bars and more!
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