Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Snickers cake

Snickers cake

Name: How to cook Snickers cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-serving
Cuisine: Us

Introduce

Chef :

Sanaa A'esha

Snickers cake

My husband doesn't have too many favourites when it comes to desserts, but he loves his snickers chocolate bar. So when I had to bake a cake for his birthday I knew a snickers inspired one would make him really happy.

Ingredient

Food ration :

8-serving

Cooking time :

50 mins

225 Grams

All purpose flour

350 Grams

Caster Sugar

85 Grams

Cocoa powder

1 1/2 Teaspoons

Baking powder

1 1/2 Teaspoons

soda Bi carbonate of

Eggs

2 Tablespoons

Milk

125 Millilitres

Vegetable Oil

2 Teaspoons

Vanilla extract

250 Millilitres

water , boiling

1 tin

condensed milk

1/3 Cup

Butter salted ,

1 1/3 Cups

peanuts , raw , skinned

1/3 Cup

Sugar Dermerara

3 Tablespoons

Water

1 1/3 Cups

Dark Chocolate

Cooking instructions

* Step 1

I will talk about the caramel layer first since that takes time. Take a pressure cooker and Immerse a tin of condensed milk in water. Cook for 15 minutes and leave it in till it cools.

* Step 2

It is important that you wait for it to cool completely, else you will end up with caramel all over your face, and ceiling.

* Step 3

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

* Step 4

Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

* Step 5

Divide the cake batter between the two sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

* Step 6

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

* Step 7

For the peanuts, bring the sugar and the water to the boil in a heavy bottomed medium saucepan set over medium heat. Swirl the ingredients around to dissolve the sugar then allow to to boil, without stirring.

* Step 8

Add all the nuts at once and stir, with a wooden spoon or spaula, to coat thouroughly. Continue to cook and stir, as you do so the nuts will clump together.

* Step 9

Continue to cook and stir and the coating will start to caramelise. Turn the nuts out onto a baking sheet, leaving for a minute before breaking up any clumps as best you can with the wooden spoon.

* Step 10

Allow to cool fully. This is very important. Don't be impatient.

* Step 11

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

* Step 12

Next, melt some salted butter, add the caramel and the milk and stir to make a thick sauce that you can pour easily.

* Step 13

Pour the caramel on the first cake layer and add the peanuts.

* Step 14

Sandwich the cake on top and add the remaining caramel and coat the sides of the cake.

* Step 15

Add the peanuts on top and the sides. Just use your hands and press them around and it will stick with all the caramel. You can eat the ones that fall off. :)

* Step 16

Initially I wanted to pour a layer of chocolate ganache, but I thought for it to look like a snickers bar, it would be best to pour melted chocolate on top. So when it sets, it will look like a chocolate bar.

* Step 17

Melt the chocolate in the microwave and just pour on top to coat the cake completely.

* Step 18

Let it cool and set. I left it in the fridge because my husband showed up early and I had no place to hide it. But you don't need to leave it in the fridge.