INGREDIENTS Units: 1 cup = 240 ml (US); 1 tbsp ≈ 15 ml; 1 tsp ≈ 5 ml.
Chocolate cake All-purpose flour — 1 cup (115 g) Unsweetened cocoa powder — ½ cup (40 g) Sugar — 1 cup (200 g) Sour cream (full-fat) or Greek yogurt — ⅓ cup (90 g) Vegetable oil — ¼ cup (60 ml) Egg (large), room temperature — 1 Milk or buttermilk, room temperature — ¼ cup (60 ml) Boiling water — ¼ cup (60 ml) Baking soda — 1 tsp (5 g) Baking powder — ½ tsp (3 g) Pinch of salt
One 8×8-inch (20×20 cm) layer
Peanut caramel Sugar — 1 cup (180 g) Butter — ¾ stick (3 oz / 85 g) Heavy cream — ½ cup (120 ml) Roasted salted peanuts — 1 cup (150 g) Salt — ½ tsp (2 g)
Peanut ganache Semisweet chocolate baking bar — 4 oz (120 g) Heavy whipping cream — ½ cup (120 ml) Roasted salted peanuts — ⅔ cup (100 g)
Cream cheese frosting Cream cheese (brick-style), cold — one 8-oz pack (225 g) Heavy whipping cream, cold — 1 cup (240 ml) Powdered sugar — ⅓ cup (40 g)
SNICKERS CAKE — 8×8-inch (20×20 cm), 12–16 slices
INSTRUCTIONS 1. Sift the flour, cocoa, baking soda and baking powder together to break up cocoa lumps. 2. Stir in the sugar and a good pinch of salt (it boosts the chocolate flavor); make a well in the middle. 3. Add the egg, oil, milk and sour cream (room temperature) and whisk just until smooth — the less you mix now, the more tender the cake. 4. Whisk in the boiling water — it blooms the cocoa and deepens the flavor. The batter will be thin — that's correct; don't add flour. 5. Pour into an 8×8-inch (20×20 cm) pan at least 2 in (5 cm) deep, lined with a parchment sling. Tap to level. 6. Bake at 350°F (175°C) for 45–55 minutes. 7. Meanwhile, the caramel: melt the sugar dry in a heavy, light-colored pan over medium heat. Don't stir — swirl the pan, or it turns grainy. Cook to deep amber, like dark honey (about 340°F / 170°C) — it burns in seconds. 8. Add the butter — it bubbles up hard; whisk until worked in. Add the salt. 9. Slowly add the cream, a splash at a time, whisking — mind the steam. Warm it first — cold cream makes it seize and sputter. 10. Cook over low heat about 1 minute until smooth (if it separates, blitz briefly with an immersion blender). 11. Off the heat, pour into a bowl to stop the cooking and stir in the peanuts. Cool until thick but spreadable, like soft peanut butter. 12. Frosting: whip the cold cream with the powdered sugar until it thickens and holds soft shape — not fully whipped. 13. Add the cold cream cheese (brick only; tub spread turns it runny). Whip to firm peaks and stop — over-whipped, it turns grainy. Transfer to a piping bag and chill. 14. Ganache: finely chop the chocolate (a bar melts smoother than chips) into a heatproof bowl. 15. Warm the cream gently — never boil it or the ganache can split; tiny bubbles at the edges are your cue. 16. Pour it over the chocolate, wait 2–3 minutes, then stir from the center out until smooth and glossy. Stir in the peanuts; let it sit until spreadable. 17. Take the cake out when a toothpick shows a few moist crumbs (check from 45 minutes; overbaking dries the cake). Lift it out by the parchment, loosen the edges but leave the bottom on, flip onto a rack, peel off the paper and cool completely. 18. Move the cake to a board and split it horizontally into two even layers with a long serrated knife. 19. Set the bottom layer back in the pan so the sides support it. Pipe on the first layer of frosting and spread it evenly edge to edge. 20. Spread the peanut caramel over it, right to the edges — at room temperature, or it melts through the frosting. 21. Set the second layer on top, pipe the rest of the frosting over it and smooth it — keep it cold so it holds its shape. 22. Finish with the cooled peanut ganache, spread to the edges. 23. Chill at least 3–4 hours, ideally overnight. 24. Slice with a hot, dry knife, wiping it between cuts. #Food#Cake
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Video Summary
AI Generated
This video provides a comprehensive guide to baking a homemade Snickers cake. The process involves creating a moist chocolate cake base, a salty-sweet peanut caramel, a tangy cream cheese frosting, and a rich peanut chocolate ganache. The final result is a multi-layered dessert that mimics the flavors of the classic candy bar.
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Today we're making a real homemade Snickers cake.
So we're going to start off with one cup of all-purpose flour,
then half a cup of unsweetened cocoa, one teaspoon of baking soda,
and half a teaspoon of baking powder. And now we'll sift that all together.
Then I'll break up any cocoa lumps and mix the soda and powder all the way through.
And then next is one cup of sugar and a good pinch of salt.
Give it a nice stir. And by the way, that salt just gives it that extra chocolatey flavor.
And now we make a well in the middle for the wet ingredients.
Let's crack in one large egg. Room temperature is best.
A quarter cup of vegetable oil. This is going to keep it moist.
And a quarter cup of milk, also at room temperature.
Then we're going to do a third of a cup of sour cream.
Greek yogurt works too, honestly. Whisk that until it's smooth. We don't want any dry streaks.
But the less you mix from here, the more tender the cake will be.
And now the secret ingredient. One quarter cup of boiling water.
This boiling water looms the cocoa and deepens that chocolate flavor.
The batter's going to look thin, but that's totally right.
Don't add any extra flour. That thin batter is what makes it super moist.
Then pour it into a pan. We're going to line it with a parchment sling.
Those edges let you lift the cake right out later.
A few taps to level everything out, and it's ready to bake.
Into the oven it goes at 350 for about 45 to 55 minutes.
And while the cake bakes, let's make the peanut caramel.
We'll start with one cup of sugar. We're melting it dry, so no water.
Medium heat, and be patient. You can see I'm stirring it here,
but I figured out later you don't really need to. Just swirl the pan a little bit,
and that'll help keep the caramel from turning grainy.
We want a deep amber color, about the color of dark honey,
but keep an eye on it because caramel goes from perfect to burnt in seconds.
And we're going to use three quarters of a stick of butter.
It's going to bubble up like crazy, but that's normal.
Just keep whisking until the butter's worked in.
That's what makes the caramel silky instead of hard.
Now add half a teaspoon of salt, then slowly start adding the heavy cream.
Half a cup total, but do it gradually.
Pour a splash, whisk it in, then add a bit more. Just watch out for the hot steam.
Keep it over low heat for like a minute until it's smooth.
It'll thicken into a soft, spreadable caramel as it cools.
Take it off the heat and pour it into a bowl,
and that'll stop the cooking and help it cool down a bit faster.
Then just mix in one cup of roasted salted peanuts.
That's what gives this cake that real Snickers flavor and a little crunch.
Let it cool until it's thick but still spreadable, something like soft peanut butter.
For the frosting, we're starting with one cup of heavy whipping cream, nice and cold.
And then a third of a cup of powdered sugar.
We keep this frosting lightly sweet.
Whip it until the cream starts to thicken and hold some shape,
but we just want it soft here, not whipped all the way.
Now we're going to add cream cheese.
We're doing one cold eight ounce block.
Make sure it's the brick kind, not the spreadable tub kind.
That one's got too much moisture and can turn it runny.
So whip it to firm peaks and then stop there.
If you over whip it, it'll get grainy.
I like using a piping bag here because it makes for tidy,
even layers and chill that until you're ready to build.
For the ganache, we're going to use a four ounce semi-sweet chocolate bar.
Chop it nice and fine so it melts evenly.
And if you're liking the recipe so far,
I'd love it if you'd like the video and subscribe to the channel.
Once it's finely chopped, put it into a heatproof bowl.
Now let's warm up half a cup of heavy cream, but do it gently.
Don't let it boil or the ganache can split.
So keep the heat low, take it slow.
Tiny bubbles around the edges, that's your cue.
Pour the cream over the chopped chocolate.
Try to cover as much of it as you can so it all starts to melt.
Stir from the center outward until it turns smooth and glossy.
A baking bar melts much more smoothly than regular chocolate chips.
Then add two thirds of a cup of roasted salted peanuts.
Mix them through and then let the ganache sit at room temperature
until it's thick enough to spread.
Now it's time to take the cake out of the oven.
You can check it with a toothpick.
A few moist crumbs mean it's done.
That parchment sling lifts it right out.
Loosen the edges but leave the bottom on.
Then flip it onto a rack so that air gets underneath.
Then peel the parchment off and now the hard part.
Letting it cool completely.
Once it's cooled, move the cake to a board and then we can cut it.
Use a long serrated knife to split it horizontally into two layers.
Try to keep them as even as you can.
Then set the first layer back in the pan so that the sides can support it.
Now pipe on that first layer of cream cheese frosting.
The little tang from the cream cheese is so nice here because it balances that sweet
caramel and keeps the whole cake from feeling too heavy.
Spread it edge to edge keeping the whole layer even as you go.
That'll give you a much cleaner prettier slice later.
Then add the peanut caramel.
Spread it all the way to the edges.
Every bite deserves some.
At room temperature it spreads nice and easily.
If it's warm the caramel would just melt right through the frosting.
Gently set the second and final cake layer on top.
Pipe the rest of the cream cheese frosting over this top layer nice and even.
Smooth it out and make sure the frosting stays cold and holds its shape.
And finish it off with that cooled peanut ganache right on top.
Spread it all the way to the edges for the final layer.
You get that deep chocolate flavor on top with little salty crunchy peanuts throughout.
Now it needs to chill.
At least three to four hours but overnight is even better.
And here we are.
Fully set.
Now comes the best part.
For clean slices use a hot dry knife and wipe it between each cut.
Chilling really matters here.
It keeps the cream caramel and ganache in place so each slice shows all the layers.
Every single layer in one bite.
Kind of like the candy bar but honestly better.
It's tender moist salty sweet so so good.
Thanks for watching.
If you enjoyed it like and subscribe.
See you next time.
