Decadent Snickers Cake Recipe

Begin by whisking together the eggs, salt, and granulated sugar until the mixture becomes light and fluffy.

Sift the flour, cocoa powder, and baking powder together in a separate bowl. Gradually add these dry ingredients to the egg mixture in 2 to 3 additions.

Using a spatula, gently fold the mixture, working from the bottom upwards to keep it airy. Pour the batter into a 22 cm (about 8.7 inches) baking pan and bake in a preheated oven at 320°F (160°C) for about 1 hour.

In a mixing bowl, combine the chilled cream cheese, heavy cream, and powdered sugar.

Using an electric mixer, beat the mixture until it becomes smooth and creamy. Set aside in the refrigerator while you prepare the other components.

In a small saucepan, warm the milk and add the condensed milk. Stir until well combined and remove from heat.

Let it cool to room temperature so it can be used to soak the biscuit later.

Once the biscuit has cooled, slice it into layers. First, soak the bottom layer with the prepared syrup.

Add a generous layer of cream cheese frosting, spreading it evenly across the layer. Then, drizzle some caramel on top, followed by a sprinkle of roasted peanuts.

Continue layering until all biscuit layers are used, finishing with the cream frosting on the top layer. Cover the entire cake in a thin layer of frosting, embracing the sides and top.

Wrap the assembled cake in plastic wrap and secure it in a cake ring if available. Refrigerate for at least 1 hour to set the layers and flavors.

In a microwave-safe bowl or using a double boiler, melt the milk chocolate with the butter and vegetable oil until smooth.

Stir in the chopped nuts and mix until evenly combined. The consistency should be silky and pourable.

Once the cake is chilled, pour the chocolate glaze over the top, allowing it to drip down the sides.

Let the cake sit for a few moments for the glaze to set. Serve chilled and enjoy your delicious Snickers cake!