Decadent Snickers Cake Recipe for Chocolate Lovers

In a saucepan, combine milk and unsalted butter, bringing it to a boil over medium heat.

In a mixing bowl, whisk together sugar, eggs, salt, and vanilla powder until light and fluffy.

Slowly add the hot milk into the egg mixture, stirring constantly to prevent cooking the eggs.

In a separate bowl, sift together flour, cocoa powder, and baking soda.

Gradually mix in half of the dry ingredients into the wet mixture, stirring gently to combine.

Repeat with the remaining dry ingredients, then add a tablespoon of vinegar and stir quickly to combine all elements.

Transfer the batter into a greased cake pan (18-20 cm or 7-8 inches) and cover it with foil, making small holes with a toothpick to let steam escape.

Bake in a preheated oven at 160°C (320°F) for 30 minutes. Then remove the foil and bake for an additional 20 minutes at 175°C (350°F).

Once baked, allow the biscuit to cool, wrap it in plastic wrap, and refrigerate for a few hours.

In a mixing bowl, whisk together cream cheese, heavy cream, and powdered sugar until light and fluffy.

Once the biscuit is completely cooled, slice it into 3-4 equal layers.

Soak each layer with cappuccino. Spread a generous amount of cream on top of the first layer, and use a piping bag to create borders around the edges.

Fill the center with roasted salted peanuts and drizzle with salted caramel.

Repeat these steps with the remaining layers, finishing with cream on the top layer.

Chill the cake in the refrigerator for 1 hour to stabilize before serving.