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~
Itβs a combination of caramel and chocolate, so I think itβs the ultimate sweet cake.
Just looking at the cake before eating it is full of savory and sweet fragrance.
I think itβs fun to eat because I can feel the texture of peanuts and the chewiness of caramel.
Enjoy watching~β¬~
Follow along with the π recipes belowππΎππΎ
Peanut Caramel Chocolate Cake (Snickers Cake)
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
- Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
- Stirring constantly, dissolve the sugar and remove the eggs from the pan when they are slightly translucent (about 40 degrees).
- Place the bowl with the butter and milk in a saucepan over medium-high heat (about 50-60 degrees).
- Whisk the eggs on high speed to fluffy, fine peaks.
- Whip on low speed for a minute or two to clean up any air pockets.
- Sift in the flour and cocoa powder.
- Mix with a spatula until there are no visible streaks of flour.
- Remove the bowl with the butter and milk from the saucepan and mix in a little of the dough.
- Add it all to the main batter and mix evenly.
- Pour into the oven pan and tap the bottom to remove any large air bubbles.
- Bake in a 175 degree oven for about 35 minutes, let it cool and cut into 3 1.5 cm pieces.
Peanut caramel
- Heat the sugar in a saucepan over low heat.
- When the sugar is melted and browned, add the butter and mix.
- Add the whipping cream and mix.
- 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
- Place the cream cheese in a bowl and whip gently with a little fresh cream.
- Add the whipping cream and powdered sugar and whip to stiff peaks.
(You can whip it over an ice cube tray for stiffer peaks).
- Place in a pastry bag and serve.
- Line a baking sheet with 3 pieces of parchment paper.
(Do this ahead of time for a clean finish after the chocolate coating)
- Spread the cream flat and squeeze the cream around the edges.
Scoop some of the caramel mixed with peanuts on top.
- place the cake sheet and organize the cream on the sides.
- Repeat the layering and smooth the cream on the sides.
- Refrigerate to set for about 2 hours.
Chocolate for the coating
- Melt the milk chocolate with the butter over medium heat.
- Add the whipped cream and mix.
- Mix in the chopped peanuts and cool to 30 degrees.
- Pour over the cake and spread evenly to the sides. 30.
- Set in the refrigerator for about 20 minutes.
Recipe video
Thank you for watching~β₯
Enjoy