Snickers Cake Recipe 

Snickers Cake Recipe
Ingredients
Cake:
Eggs: 3
Sugar: 80 grams
Vanilla Extract: 1 tsp
Salt: A pinch
Vegetable Oil: 30 grams
Milk: 50 grams
All-purpose Flour: 80 grams
Baking Powder: 1 tsp
Cocoa Powder: 20 grams
Cake Pan Diameter: 20 cm
Oven Temperature: 180°C (350°F)
Baking Time: 25 minutes
Caramel:
Sugar: 220 grams
Butter: 100 grams
Heavy Cream: 160 grams
Salt: 1/2 tsp
Shelled Peanuts: 150 grams
Cream Cheese Frosting:
Whipping Cream: 200 grams
Mascarpone Cheese: 300 grams
Chocolate Coating:
Chocolate Chips or Chopped Chocolate: 150 grams
Vegetable Oil: 30 grams
Chopped Peanuts: 50 grams
Instructions
Making the Cake:
Preheat your oven to 180°C (350°F). Grease a 20 cm cake pan and line it with parchment paper.
In a mixing bowl, beat the eggs, sugar, vanilla extract, and salt with an electric mixer for about 5 minutes until the mixture becomes light, fluffy, and pale.
Add the vegetable oil and mix for 30 seconds.
Add the milk and mix for another 30 seconds.
Sift together the flour, baking powder, and cocoa powder three times.
Gradually fold the dry ingredients into the wet mixture in two batches, mixing gently in one direction.
Pour the batter into the prepared cake pan and bake in the oven for 25 minutes.
Once baked, let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Slice the cooled cake into three equal layers.
Preparing the Caramel:
In a large, heavy-bottomed pan, evenly spread the sugar and heat over medium heat. Allow the sugar to melt from the edges without stirring. Occasionally swirl the pan to ensure even melting.
Once the sugar has caramelized to a golden brown, carefully add the butter, followed by the heavy cream and salt. Stir until smooth and well combined.
Add the peanuts and allow the mixture to simmer for a few minutes. Remove from heat and let it cool.
Making the Cream Cheese Frosting:
In a mixing bowl, whip the heavy cream until stiff peaks form.
Add the mascarpone cheese and whip again until fully combined and the mixture is smooth.
Transfer the frosting to a piping bag fitted with a plain round tip.
Assembling the Cake:
Place the first layer of cake on a serving plate or a cake ring.
Spread a generous amount of caramel mixture over the cake layer.
Pipe a layer of cream cheese frosting over the caramel.
Repeat with the remaining layers of cake, caramel, and frosting.
Once assembled, refrigerate the cake for 3 to 4 hours to set.
Chocolate Coating:
Melt the chocolate using a double boiler (bain-marie) method. Once melted, add the vegetable oil and mix until smooth.
Stir in the chopped peanuts.
Pour the chocolate mixture over the chilled cake, allowing it to cover the top and drip down the sides.
Serving:
Once the chocolate coating has set, slice and serve the Snickers cake. Enjoy!
Notes:
Ensure the cake is fully cooled before slicing and layering to avoid it falling apart.
Be cautious when working with hot caramel to avoid burns.
Refrigerating the cake helps the layers set and makes it easier to coat with chocolate.