Cake “Snickers”
by Editorial Staff
Delicious, very satisfying, mega-chocolate cake “Snickers” with peanuts and salted caramel.
Ingredients
For a biscuit:
- Flour – 190 g
- Chicken egg – 1 pc.
- Sugar – 200 g
- Cocoa powder – 45 g
- Vegetable oil – 75 ml
- Milk – 75 ml
- Instant coffee – 2 tbsp
- Water (boiling water) – 200 ml
- Baking powder – 1 teaspoon.
- Soda – 1/4 teaspoon.
For ganache:
- Dark chocolate – 180 g
- Fat cream (from 30%) – 180 g
For the cream:
- Boiled condensed milk – 380 g
- Butter – 180 g
Additionally:
- Roasted peanuts (salted) ~ 200 g
- Homemade salted caramel ~ 200 g
Directions
- To make a chocolate biscuit, sift and combine all dry ingredients, except coffee: flour, cocoa, soda, and baking powder. Mix well.
- In another container, carefully grind the sugar and vegetable oil.
- Then add the egg and mix well again.
- Add half of the dry mixture. Mix with a whisk.
- Pour in milk. We mix.
- Add freshly brewed coffee (boiling water). Mix well.
- We introduce the rest of the dry ingredients. Knead well again – the biscuit dough is ready.
- We transfer the dough into a round, preferably a split baking dish (18 cm in diameter).
- We bake the chocolate sponge cake in the oven, preheated to 180 degrees, for about 40 minutes.
Focus on your oven. After about 30 minutes, check the readiness with a dry skewer (if the biscuit is ready, the wooden skewer stuck in the middle of the cake should be clean when removing it, without traces of dough). - In order for the biscuit to cut well, it is better to cook it the day before, and after cooling, wrap it with cling film and put it in the refrigerator overnight.
- Cooking cream ganache on dark chocolate.
Put the cream and chocolate in a water bath. - Melt the chocolate over medium heat. As soon as all the chocolate has melted in the cream, remove from heat.
- Cool the ganache cream completely – first at room temperature, and then in the refrigerator, previously covered with cling film.
This cream can be made on the eve of assembling the cake, but before using it, get it out of the refrigerator in advance to make it more convenient to work with it.
- Cooking cream with boiled condensed milk. Oil and condensed milk should be at room temperature.
Beat butter with a mixer until fluffy. - A spoonful adds boiled condensed milk to the butter. Beat the cream well after each spoon.
- When everything is ready, we start assembling the cake. Cut the biscuit into 3 cakes.
- It is better to collect the cake in a ring. We spread the first cake there. Put a ganache side on the sponge cake (so that the filling does not run away). Put the cream with boiled condensed milk in the middle. Sprinkle generously with peanuts and pour with caramel (see the recipe from the link in the product list).
- We repeat the process with the second cake. Cover with the third.
We put the cake in the refrigerator for several hours to stabilize. - Cover the top of the cake with the remains of the buttercream.
- We decorate.
- Leave the Snickers cake in the refrigerator for a few hours to soak.
Bon Appetit!
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