Snickers Cake

• Vegetarian

• Produce

  • 1 cup Peanuts

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1 cup Caramel sauce
  • 6 tbsp Corn syrup, light
  • 2 tbsp Peanut butter

• Baking & Spices

  • 10 oz Chocolate, semi sweet or bitter sweet
  • 2/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 5 oz Heavy cream

• Liquids

  • 3 tbsp Water

Found on goodiegodmother.com

Description

Ingredients

• Follow ingredients and instructions for my Perfect Chocolate Cake, but split the batter into three even portions and bake three layers instead of two.
• 2 large egg whites
• ⅔ cup (132 g) granulated sugar
• 6 tbsp (90 ml) light corn syrup
• 3 tbsp (45 ml) water
• 2 tsp (10 ml) vanilla extract
• ¼ teaspoon salt
• 2 tbsp peanut butter
• 1 cup caramel sauce (store bought works too if you want to save a few steps!)
• 1 cup chopped peanuts, divided (I used 50% salt peanuts)
• 10 oz (290 g) semi sweet or bitter sweet chocolate
• 5 ounces (150 ml) heavy cream

Directions

• If you are using homemade caramel, make your caramel before you start baking your cake so it has ample time to cool. The ganache and nougat may be made while the cake is cooling as both set rather quickly. You may also bake the cake a day in advance and then make the ganache and nougat the following day when you are ready to assemble.
• Bake your chocolate cake in three layers using the recipe found here. Set aside to cool completely or wrap and chill until needed.
• Make the ganache by melting the chocolate and heavy cream together in a double boiler or in the microwave at 50% power. Start with 1 minute, then add additional 30 second intervals as needed until smooth and shiny. Set aside.
• Wash your cake pans, grease, and line with parchment. I find that making the nougat into a round shape helps when it comes to filling.
• Combine the corn syrup, sugar, and water in a medium saucepan fitted with a candy thermometer. Bring it to a boil over medium heat, gently swirling the pan occasionally to ensure even heat distribution. Boil about 5 minutes until it reaches 275 F (135 C).
• When the sugar mixture is about 5 degrees from the target temperature, start whisking your egg whites on medium speed with either a stand mixer or hand mixer until it looks frothy like a bubble bath.
• Keeping the mixer at medium speed, slowly drizzle in the sugar mixture in a very thin stream, keeping it away from the sides of the bowl and the mixer whisk. This will take about two minutes. Dont rush it because you are tempering the egg whites as you go. The first few droplets of sugar mixture may crystallize when they hit the bowl, but they dissolve.
• Continue mixing until the mixture turns opaque, then stop the mixer and add the vanilla and salt.
• Turn the mixer back up to high speed and continue whipping until youve reached firm peaks. Then, using a spatula, fold in your peanut butter. Divide the nougat in two and place in your prepared round pans. Set aside for a few minutes while it sets up and cools down.
• To assemble the cake, place the first layer of cake on your cake plate or board.
• Using a piping bag or a plastic zip top bag with the corner snipped off, pipe a border of ganache around the edge of the cake. Carefully remove one nougat disc from the pan and place it on top of the cake, making sure to keep the nougat inside the ganache wall. Top with ⅓ cup chopped peanuts and ¼ cup caramel sauce. Top with the second layer of cake.
• Repeat the process and top with the final layer of cake. Use the remaining ganache to frost the cake.
• To decorate, press the remaining peanuts along the bottom edge of the cake and drizzle the top of the cake with caramel. Enjoy!