Peanut Caramel Chocolate Cake Recipe

Peanut Caramel Chocolate Cake (Snickers Cake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a savory Snickers cake with lots of peanuts~
It’s a combination of caramel and chocolate, so I think it’s the ultimate sweet cake.

Just looking at the cake before eating it is full of savory and sweet fragrance.
I think it’s fun to eat because I can feel the texture of peanuts and the chewiness of caramel.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Peanut Caramel Chocolate Cake (Snickers Cake)

Rating: 4.9/5
( 35 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 280 calories 19 grams fat

Ingredients

  • 3 Eggs
  • 95g Sugar
  • 3g Vanilla extract
  • 25g Unsalted butter
  • 30g Milk
  • 75g Cake flour
  • 15g Cocoa powder

  • 100g Sugar
  • 45g Unsalted butter
  • 65g Whipping cream
  • 1g Salt
  • 80g Roasted peanut

  • 150g Cream cheese
  • 150g Whipping cream
  • 15g Powdered sugar

  • 120g Milk couverture chocolate
  • 15g Unsalted butter
  • 40g Whipping cream
  • 50g Roasted peanut (chopped)

Instructions

Cake sheet

  1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
  2. Stirring constantly, dissolve the sugar and remove the eggs from the pan when they are slightly translucent (about 40 degrees).
  3. Place the bowl with the butter and milk in a saucepan over medium-high heat (about 50-60 degrees).
  4. Whisk the eggs on high speed to fluffy, fine peaks.
  5. Whip on low speed for a minute or two to clean up any air pockets.
  6. Sift in the flour and cocoa powder.
  7. Mix with a spatula until there are no visible streaks of flour.
  8. Remove the bowl with the butter and milk from the saucepan and mix in a little of the dough.
  9. Add it all to the main batter and mix evenly.
  10. Pour into the oven pan and tap the bottom to remove any large air bubbles.
  11. Bake in a 175 degree oven for about 35 minutes, let it cool and cut into 3 1.5 cm pieces.

Peanut caramel

  1. Heat the sugar in a saucepan over low heat.
  2. When the sugar is melted and browned, add the butter and mix.
  3. Add the whipping cream and mix.
  4. Mix in the salt and place in a bowl.
    Stir in the peanuts and let cool to room temperature.
    (You can cool it down quickly by placing the bowl over a bowl of ice water or cold water and stirring.)

Cream Cheese Cream

  1. Place the cream cheese in a bowl and whip gently with a little fresh cream.
  2. Add the whipping cream and powdered sugar and whip to stiff peaks.
    (You can whip it over an ice cube tray for stiffer peaks).
  3. Place in a pastry bag and serve.
  4. Line a baking sheet with 3 pieces of parchment paper.
    (Do this ahead of time for a clean finish after the chocolate coating)
  5. Spread the cream flat and squeeze the cream around the edges.
    Scoop some of the caramel mixed with peanuts on top.
  6. place the cake sheet and organize the cream on the sides.
  7. Repeat the layering and smooth the cream on the sides.
  8. Refrigerate to set for about 2 hours.

Chocolate for the coating

  1. Melt the milk chocolate with the butter over medium heat.
  2. Add the whipped cream and mix.
  3. Mix in the chopped peanuts and cool to 30 degrees.
  4. Pour over the cake and spread evenly to the sides. 30.
  5. Set in the refrigerator for about 20 minutes.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~♥


Enjoy


Related recipes

Blueberry Roll Cake Cheesecake Recipe

Brioche Bun Recipe

Fruit Crepe Roll Cake Recipe

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Read More