ADVERTISEMENT
For the Chocolate Sponge:
1. Preheat the oven to 180°C (350°F).
2. Whisk eggs, sugar, and a pinch of salt until slightly fluffy (10-15 minutes).
3. Add vegetable oil and milk, mix well.
4. Sift in flour, cocoa powder, and baking powder in two portions. Combine until smooth.
5. Pour the batter into a 20cm baking pan and bake for 25-30 minutes.
For Caramel Cream:
1. In a saucepan, melt sugar until golden. Add butter, cream, and salt, stirring until smooth.
2. Fold in roasted peanuts and let it cool.
For Cream Cheese Frosting:
1. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until well combined.
2. Gradually add cream and mix until smooth. Refrigerate for 2-3 hours.
Assembling the Cake:
1. Cut the cooled chocolate sponge into two layers horizontally.
2. Spread a layer of caramel cream on one layer, followed by a layer of cream cheese frosting. Repeat for the second layer.
3. Stack the layers and refrigerate.
For Milk Chocolate Ganache:
1. Melt milk chocolate and mix with unscented vegetable oil.
2. Pour over the chilled cake and spread evenly.
3. Sprinkle chopped roasted peanuts on top.
Final Touch:
Chill the cake for 10-15 minutes before slicing and serving.
Serve and Enjoy:
Savor each bite of this Snickers Cake bliss! It’s simple, tasty, and utterly irresistible.
Share your Snickers Cake creation with fellow dessert enthusiasts! Capture the moment and tag us to spread the sweetness.
ADVERTISEMENT
