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5 from 3 votes

Snickers Showstopper Cake

This cake has three layers of chocolate sponge, peanut butter buttercream, hidden caramel centre, chocolate ganache and is decorated with Snickers.
Prep Time1 hour
Cook Time45 minutes
Decorating Time1 hour 30 minutes
Total Time3 hours 15 minutes
Servings: 16 Servings
Author: Sarah Mark

Ingredients

For the Cake

  • 475 g Unsalted Butter or Stork
  • 475 g Light Brown Sugar
  • 425 g Self-Raising Flour
  • 50 g Cocoa Powder
  • 9 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 50 ml Whole Milk

For the Chocolate Ganache

  • 200 ml Double Cream
  • 200 g Dark Chocolate

For the Peanut Butter Buttercream

  • 750 g Icing Sugar
  • 300 g Unsalted Butter
  • 200 g Peanut Butter
  • 3-4 tbsp Whole Milk

For the Decoration

  • 200 g Caramel
  • 100 g Peanuts
  • 123 g Snickers (3 Whole Bars)

Instructions

To Make the Cake

  • Preheat the oven to 170C (150C Fan). Line three 8” cake tins with greaseproof paper and leave to one side.
  • In a large bowl, cream together the sugar and butter until light and fluffy.
  • Add in the flour, cocoa powder, eggs, baking powder, vanilla extract, and milk. Whisk until all combined.
  • Pour the mixture into the individual cake tins and bake in the oven for 40-45 minutes. You will know they are ready when they are springy to touch.
  • Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.

To Make the Ganache

  • Pour the Cream into a heatproof bowl and heat in the microwave until you can see steam rising from it. You don't want it to be boiling. If you don't have a microwave then you can heat the cream in a saucepan over a low heat.
  • Add your chocolate to a large bowl and pour the cream over. Leave to sit for 5 minutes.
  • Stir the chocolate ganache until it is smooth. If there are any chocolate lumps that haven't melted pop it back into the microwave for 10 second bursts stirring in between each burst until it is completley smooth. Or put the mixture back into the saucepan and heat over a low heat stirring contintuously until the chocolate has melted.
  • Cover the chocolate ganache with cling film and pop it into the fridge to set.
  • Stir the chocolate ganache every 5 minutes or so until it is a spreadable consistency.

To Make the Buttercream

  • Once your cakes have cooled make the buttercream.
  • In a bowl mix together the Icing Sugar, Butter and Peanut Butter until combined. The mixture will be quite thick
  • If the buttercream is too thick add a tablespoon of milk and mix again. Repeat until the buttercream is the perfect consistency.

To Decorate

  • Add your caramel to a small piping bag and heat in the microwave for 10 seconds to soften. Leave to one side.
  • Place your first cake on your serving plate and spread the buttercream on top. Smooth using a spatula, don’t worry is any of the buttercream splodges out the side. Drizzle over the caramel. Repeat until your cake is stacked.
  • Smooth the buttercream around the sides of the cake and into any gaps. Smooth using a cake smoother. Don't worry if you can still see the cake through the buttercream this is just our crumb coat.
  • Pop the cake into the fridge for 30 minutes or so until the buttercream has set.
  • Once the buttercream has set remove the cake from the fridge and spread the remaining buttercream onto the top of the cake. Using a palette knife smooth the buttercream onto the top of the cake and around the sides.
  • Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl.
  • Smooth the top of your cake using your angled palette knife.
  • Put the cake back into the fridge for 30 minutes for the buttercream to set.
  • Any left over buttercream pop this into a piping bag and leave to one side.
  • Once the buttercream has set remove the cake and chocolate ganache from the fridge. Using a small palette knife, get a little of the ganache on the end of your palette knife and smooth this onto the bottom of the cake.
  • Work your way around the entire cake using small amounts of ganache at a time.
  • Now get your cake smoother and smooth the ganache, just like you do for buttercream, if there is any excess ganache pop this back into the bowl
  • Any leftover ganache spread this onto the top of the cake.
  • Put the cake back into the fridge for 20-30 minutes or until the chocolate ganache has set.

The Finishing Touches

  • Once the chocolate ganache has set pipe the leftover buttercream onto the top of the cake.
  • In a food processor, pulse the peanuts until they are small chunks. Sprinkle these over the top of the cake.
  • Finish by cutting your Snickers Bars and popping them on top.