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Snickers Cake Ø16 cm

The cake is 12 cm tall

Moist Cocoa Sponge:

  • 225 g flour

  • 40 g cocoa powder

  • 3 eggs

  • 190 g sugar

  • 100 ml sweet coffee or instant coffee (5 g instant coffee + 50 g sugar + 50 ml water)

  • 200 g yogurt

  • 100 ml oil

  • 6 g baking powder

  • ½ tsp baking soda

  • A pinch of salt

Instructions:

  1. Beat the eggs with the salt and sugar for 5 minutes, until light and fluffy.

  2. Add the coffee, yogurt, and oil, then mix briefly until combined.

  3. Sift together the flour, cocoa, baking powder, and baking soda.

  4. Gently fold the dry ingredients into the egg mixture using a spatula.

  5. Pour the batter into a 16 cm round cake pan, lined with baking paper or greased with spray.

  6. Bake at 145–150°C with fan for approximately 1 hour. Use a toothpick to check for doneness.

Caramel with Salted Peanuts:

  • 200 g sugar

  • 80 g butter

  • 100 g whipping cream

  • 100 g roasted salted peanuts

Instructions:

  1. Heat the sugar over medium heat until it starts to caramelize.

  2. Once caramelization begins, reduce to low heat and stir gently until the sugar is fully melted.

  3. Add the cubed butter and stir until fully incorporated.

  4. Add the whipping cream and stir until smooth and well combined.

  5. Remove from heat, stir in the salted peanuts, and let the caramel cool completely.

Peanut Butter Cream:

  • 675 g cold mascarpone

  • 180 g crunchy peanut butter

  • 150 g powdered sugar

Instructions:

  1. Place all ingredients into a large bowl.

  2. Mix using a hand mixer until fully combined into a thick, dense cream.

    It’s important that the mascarpone is cold from the fridge.

Assembling the Cake:

  1. Slice the sponge into 3 layers.

  2. Weigh the cream and divide it into 2 equal parts.

  3. Pipe the peanut butter cream around the edges of the first sponge layer using a piping bag.

  4. Fill the center with half of the caramel, then top with the remaining cream and level the surface.

  5. Place the second sponge on top and gently press.

  6. Repeat the layering process.

  7. Finish with the third sponge layer on top.

  8. Decorate the cake with chocolate ganache and roasted peanuts.