Snickers cake topcook.tomathouse.com
Ingredients:
Cake
- 2.5 cups plus 1 tbsp. premium flour
- 3 cups granulated sugar
- 1 tbsp. plus 1 tbsp. cocoa powder
- 1 tbsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp salt
- 3 eggs at room temperature
- 1.5 cups of sour milk at room temperature
- 1.5 cups strong black coffee, hot
- 3/4 cup vegetable oil
- 4.5 tsp vanilla extract
Salted Caramel Buttercream Frosting
- 0.5 tbsp. butter room temperature
- 120 g of cream cheese at room temperature
- 1/4 cup salted caramel sauce, plus more for decoration
- 2 cups powdered sugar
Milk chocolate ganache
- 240 g milk chocolate, finely chopped
- 120 g of heavy cream
Assembling and decorating the cake
- Salted caramel sauce
- Crushed peanut
Preparation:
- Preheat the oven to 175°C. Grease three 20cm round cake tins. Line the bottoms with a circle of parchment paper, grease the paper, and dust the entire inside of the tins with flour. Shake off any excess flour.
- Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer. In a medium bowl, whisk together the eggs, buttermilk, coffee, vegetable oil, and vanilla.
Pour the liquid mixture into the dry ingredients and mix on medium speed for 2 minutes. Scrape down the sides of the bowl and mix for another 20 seconds (the batter will be very runny).
- Bake the cakesPour the batter evenly into the prepared pans. Bake for 20 minutes, then rotate the pans in the oven. Continue baking for another 12 minutes, until a toothpick inserted into the center of the cake comes out almost clean. Cool the cakes in the pans on a wire rack for 20 minutes, then carefully invert them and place them on a wire rack to cool completely.
- Prepare the nougat fillingMelt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk and, stirring until the sugar dissolves, bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove the pan from the stove and add the marshmallow fluff, peanut butter, and vanilla extract. Mix until smooth. Stir in the peanuts and let the nougat cool to room temperature before spreading it on the cake layers. You can leave it at room temperature or briefly refrigerate it to speed up the cooling process. Remember to stir the nougat periodically.
- Prepare the buttercream glazeBeat the butter and cream cheese with a mixer on medium-high speed for 5 minutes. Reduce the speed and gradually add the powdered sugar. Then increase the speed again and beat for another 3 minutes, until the cream is light and fluffy.
- Assembling the cakeIf the tops of the layers are uneven or raised, smooth them out by trimming off the tops. Place one layer on a serving plate. Cover it with half the nougat, spread the filling, and top with a couple of spoons of salted caramel sauce.
Top with the second cake layer and spread with the remaining nougat and caramel sauce. Place the final cake layer on top, turning it upside down. Cover the cake on all sides with the salted caramel glaze as smoothly as possible and refrigerate for at least 1 hour or until the glaze is dry.
- Prepare chocolate ganacheWhile the cake is cooling, place the chocolate in a medium bowl. In a small saucepan, heat the cream over medium heat, just below the boil.
Pour the cream over the chocolate and let it sit for 2 minutes. Start whisking the ganache from the center, gradually moving toward the sides of the bowl until it reaches a smooth consistency. Let the ganache cool, stirring occasionally, until it thickens slightly but remains runny.
- Decorate the cake with a liquid layerPour the chocolate ganache into a measuring cup. Slowly pour it into the center of the cake, allowing it to spread to the edges and run down the sides. Refrigerate the cake for at least 30 minutes to allow the ganache to set. Then, spread a little salted caramel over the top and sides and sprinkle with crushed peanuts. Refrigerate the cake and remove it 20 minutes before serving.
Snickers Bar Imitation Cake
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