Snickers Layercake

4 Layers of chocolate, caramel, white chocolate & nougat.

Stop everything you do and look at this cake.

Now process.

This is a snickers inspired chocolate caramel cream cake that is filled with 3 types of cream fillings and consists of the most moist and fluffy chocolate cake layers you will ever eat!

The idea for this cake came from an instagram follower Jana, because i started a series over there, where i bake their birthday cakes of their dreams and Jana was the lucky one this month! Jana wanted a snickers type of cake that was caramelly and full of cream filling - so that’s what i came up with:

This Layer cake has all of the best components you can possibly have in a cake: white chocolate vanilla ganache, chocolate cake layers, a salted caramel sauce with peanuts and a nougat ganache in the middle! Such a complete package.

It will take you 2- 3 business days to make, but will be absolutely worth it.

On Day 1: Prepare all the fillings. (you could do this on day one as well if you have the manpower to do so)

On Day 1 Day 2: You want to prepare the cake layers and freeze them immediately after baking. This way they don’t dry out and keep their moisture inside the cake - otherwise the condensation would evaporate into thin air leaving the cake.

Day 3: stack and frost the cake.

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Salted Caramel Sauce

golden brown sugar sauce thickened with cream and butter

Ingredients:

• 1/2 tsp salt

• vanilla extract

• 80ml heavy cream

• 50g butter

• 150g sugar

  Method:

• melt sugar in a pan on medium heat and do not stir until it darkens and melts completely

• simmer for a few minutes - take your time

• add butter stir well and remove from heat

• add cream and aromatics and stir until really smooth if it doesn’t come together you can reheat it on the stove on a low heat until its smooth.

• put in glas container and refrigerate (best) overnight

White Chocolate Ganache:

Ingredients:

• 200g white chocolate

• 1 vanilla bean or vanilla extract

• 100ml heavy cream (for heating up the gelatin)

• 1 tsp powdered gelatin

• 3 tsp water

• 200ml cold heavy cream

Method:

• slowly heat up heavy cream in a pot on the stove, mix gelatin and water and let it do its thing for a few minutes

• chop up chocolate and pour over the hot cream. Leave untouched for a few minutes, then stir it well

• add gelatin mix and stir until well combined. If the mixture is not emulsified you can out it back on the stove so it all melts together

• add cold cream and put in fridge overnight.

• next day: you can whip it on full speed with a hand mixer until its firm, stiff & pipable.

  

Nougat Ganache: (single layer filling)

Ingredients:

• 150g nougat

• 100ml heavy cream

Method:

• Heat up heavy cream and put over the chopped up nougat.

• Let it sit for a few minutes, then stir until smooth and refrigerate overnight

• next day: whip it up until stiff peaks form.

Dark Chocolate Ganache:

Ingredients:

• 150g dark chocolate

• 100ml heavy cream

• 50g butter

• pinch of salt

• pinch of instant espresso

• vanilla

Method:

• slowly heat up heavy cream and butter in a pot on the stove

• chop up chocolate and pour over the hot cream. Leave untouched for a few minutes, then stir it well.

• add the rest of the ingredients and leave in the counter overnight, so it stays spreadable the next day!

Okay so let’s bake up the layers!

For the Chocolate Cake: get the full recipe here for all paid subscribers :-)

Day 3 Stack that cake!

This is definitely the fun and most nerve racking part of baking.

1. Start by slicing your cakes in half!

• this will give you 4 cake layers.

2. Whip up all the ganaches

• and transfer them into several piping bags, so you can easy fill your cake layers

Begin with first layer:

3. Spread a thin layer of the white chocolate ganache in the first layer, then pipe a string and thick border around the edge of the cake, so the caramel filling does not spill out.

4. Add a generous amount of caramel inside the cake and fill it up with roasted peanuts

5. Add the next layer of cake and pipe a border with the stable white chocolate ganache, then fill it with your whipped nougat cream. Even out the filling with a spatula, then add the next cake layer

   

6. On layer 5 you add the rest of your vanilla white chocolate ganache, then close it up with the last layer of cake.

7. Refrigerate the cake for 1-2 hours.

8. Add a small amount of dark chocolate ganache to the cake and spread it thinly all over to make a crumb coat.

9. refrigerate again for half an hour to an hour

10. put the remaining ganache on top and frost the final layer smoothly.

    

11. Add peanuts to the lower ends of the cake and pour some of the caramel sauce on top to make it drip over the edges.

    

    

12. Refrigerate again until you serve the cake.

This was fun, wasn’t it! Can’t wait to do the next cake!