Best Snickers cake ever

Ingredients

Chocolate Genoise Biscuit

100 grams (3.5 ounces) flour
100 grams (3.5 ounces) sugar
4 eggs
40 grams (1.4 ounces) cocoa powder
20 grams (0.7 ounces) butter
10 grams (0.35 ounces) baking powder

Whipped Ganache

100 grams (3.5 ounces) chocolate
60 grams (2.1 ounces, 1/4 cup) whipping cream

Caramel

80 grams (2.8 ounces) sugar
10 grams (0.35 ounces, 2 teaspoons) glucose syrup
45 grams (1.6 ounces, 3 tablespoons) butter
45 grams (1.6 ounces, 3 tablespoons) whipping cream
20 grams (0.7 ounces, 4 teaspoons) water

The Cream

170 grams (6 ounces, 3/4 cup) peanut butter
150 grams (5.3 ounces, 2/3 cup) whipping cream
700 grams (24.7 ounces, about 3 cups) cream cheese
100 grams (3.5 ounces, 3/4 cup) powdered sugar

Equipment

Stand Mixer
A stand mixer will make whipping egg whites, ganache, and cream cheese mixtures much easier. If you don't have one, a hand mixer will do, but be prepared for some extra effort.
Blender
A blender is essential for creating a smooth and luscious whipped ganache.
18cm Cake Ring
This ensures your sponge biscuit bakes evenly. A springform pan can be used as an alternative.
Acetate Film
This helps in getting smooth and neat layers when assembling the cake.
Cooling Rack
Critical for allowing your sponge cake to cool evenly and prevent sogginess.

Instructions

Step 1

Step 1: Separate the egg yolks from the whites. Beat the yolks with half of the sugar until the mixture is light in color. Use an electric mixer for a fluffier mixture.

Step 2

Step 2: Sift together the flour and baking powder.

Step 3

Step 3: In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form. Make sure the bowl and beaters are clean and dry for optimal results.

Step 4

Step 4: Gently fold the beaten yolks into the whites.

Step 5

Step 5: Gradually incorporate the flour mixture into the egg mixture in three batches, folding gently each time.

Step 6

Step 6: Pour in the melted and cooled butter, and fold gently until the mixture is smooth.

Step 7

Step 7: Bake the sponge biscuit at 347°F (175°C) for about 40 minutes, or until a skewer inserted into the center comes out clean.

Step 8

Step 8: Turn the finished biscuit onto a wire rack to cool completely. Wrap it in cling film and refrigerate for at least 6 hours. This helps to make the cake easier to slice.

Step 9

Step 9: Melt the cream and chocolate in the microwave, stirring occasionally. Blend until smooth and refrigerate for 6 hours. Whip the chilled ganache on high speed until it lightens and becomes fluffy. Be careful not to over-whip.

Step 10

Step 10: Combine the sugar, glucose syrup, and water in a saucepan and bring to a caramel color, stirring occasionally.

Step 11

Step 11: Add warm cream and stir until smooth. Add room temperature butter and a pinch of salt, mixing thoroughly. Refrigerate for a couple of hours. Use a heavy-bottomed saucepan for even heating.

Step 12

Step 12: Beat the peanut butter, whipping cream, cream cheese, and powdered sugar with a paddle attachment until smooth.

Step 13

Step 13: Cut the sponge biscuit into 3 layers. In a cake ring lined with acetate, place the first layer of sponge. Soak with syrup, spread with cream, and pipe a circle around the edges.

Step 14

Step 14: Add the whipped ganache in the center and cover with more cream.

Step 15

Step 15: Place the second layer of sponge, soak with syrup, and spread with cream. Pipe a circle around the edges and spread caramel and roasted peanuts in the center. Cover with more cream.

Step 16

Step 16: Place the third layer of soaked sponge, cover with cling film, and add a weight on top. Refrigerate for at least 6 hours, preferably overnight. For the weight, you can use a clean, heavy pot or pan.

Servings

🍰 Try serving this chocolate-peanut butter delight with a scoop of vanilla bean ice cream on the side! The creamy ice cream perfectly complements the rich and nutty flavors.

☕ For a luxurious touch, pair your cake slice with freshly brewed coffee. The slight bitterness of the coffee balances the sweetness of the caramel and peanut butter.

🫖 For a more sophisticated approach, consider serving it during afternoon tea, accompanied by a selection of mild teas or hot chocolate. The layers of flavors will be a showstopper for your guests!

🎉 Planning a birthday or celebration? This cake makes a stunning centerpiece. Decorate with some chocolate shavings or chopped nuts for that added visual appeal. 🥳

Variations

🌾 Gluten-Free Version: Substitute the flour with a gluten-free flour blend that includes xanthan gum. Make sure your baking powder is gluten-free as well.

🌱 Vegan Version: Replace eggs with a mixture of 1 tbsp ground flaxseed + 3 tbsp water per egg (let it sit for a few minutes to thicken). Use coconut cream instead of whipping cream, and vegan butter along with dairy-free cream cheese.

✨ Pro Tip: You can also use vegan chocolate for the ganache and ensure all ingredients are labeled gluten-free and vegan-friendly. 🥥🍫

Faq

Why won’t my egg whites reach stiff peaks?
Make sure your bowl and whisk are clean and free of any grease, and be patient—it can take several minutes of beating at high speed.
Can I use a substitute for glucose syrup in the caramel?
Yes, you can use light corn syrup as a substitute in equal amounts.
My ganache didn’t whip up smoothly, what did I do wrong?
Ensure it’s chilled for at least 6 hours and try whipping at a high speed. Also, finely chop the chocolate before melting for better consistency.
How do I avoid my sponge cake from being too dry?
Overbaking is a common error; check the cake a few minutes before the recommended time. Make sure to use the syrup to soak the cake layers as well.
How can I make the caramel sauce thicker?
Boil it a bit longer to evaporate excess moisture, but be careful not to burn the sugar.
Can I freeze the assembled cake?
Yes, wrap it tightly in cling film and a layer of foil. It’ll be good for up to 1 month. Thaw it in the refrigerator overnight before serving.