Snickers Cake

As my Mars bar desserts (pie and cheesecake) are so popular, I thought I would expand on my chocolate bar usage and came up with this cake. My brother recently visited from the UK and as it was his birthday it was a perfect excuse to bake!

The cake has a chocolate layer and a caramel layer, each cut in half and sandwiched together with Nestle Top N Fill (a great cheat’s caramel which I also used in my Mars Bar Pie). These layers are then joined by some very creamy but very simple peanut butter flavoured frosting.

I adapted the cake recipe from one I found on the BBC Good Food website. (By the way, I actually made that exact cake for my birthday earlier in the year and it was very good too!)

Don’t be frightened by the length of the list of ingredients – this cake really isn’t hard to make!

Ingredients:

Chocolate cake layer:

  • 225g/8 oz unsalted butter, softened
  • 225g/8 oz white sugar
  • 200g/7 oz self raising flour
  • 55g/2 oz ground almonds (almond meal)
  • 1 teaspoon baking powder
  • 3 eggs
  • 200ml/7 fl oz plain yogurt
  • 1 teaspoon vanilla essence
  • 10 tbsp cocoa powder

Caramel cake layer:

  • 225g/8 oz unsalted butter, softened
  • 115g/4 oz white sugar
  • 115g/4 oz brown sugar
  • 200g/7 oz self raising flour
  • 55g/2 oz ground almonds (almond meal)
  • 1 teaspoon baking powder
  • 3 eggs
  • 150ml/5 fl oz plain yogurt
  • 1 teaspoon vanilla essence

Caramel, to sandwich cake halves together:

  • 1 can (380g/13 oz) Nestle Top N Fill

Peanut butter frosting:

  • 125g/4.5 oz cream cheese (I used Philadelphia), softened
  • 1 dessertspoon smooth peanut butter
  • 1 and 1/4 cups icing sugar, sifted

Chocolate icing:

  • 160g/5.5 oz dark chocolate
  • 140g/5 oz milk chocolate (I used cooking chocolate for both)
  • 300ml/10 fl oz thickened (heavy) cream
  • 1 Snickers bar, finely chopped, to decorate

Method:

  • Heat your oven to 180C/160C fan forced/350F.
  • Spray two non-stick 23cm/9in springform pans with cooking spray.
  • Mix all the ingredients for the chocolate cake layer together in a large bowl, making sure to get rid of any lumps. (You can use an electric mixer if you have one, but I do it by hand and it isn’t hard.)
  • Put the chocolate cake batter into one of the prepared springform pans and smooth the surface.
  • Clean your bowl.
  • Mix all the ingredients for the caramel cake layer together in the bowl, making sure to get rid of any lumps.
  • Put the caramel cake batter into the other prepared springform pan and smooth the surface.
  • Bake both the cakes for 40-45 minutes (put them in the oven together if they will fit). Test whether an inserted skewer comes out clean in the last 5-10 minutes of the cooking time. You may need to give them a little more time, depending on your oven.
  • Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile you can make the peanut butter frosting by putting all the ingredients in a small bowl and then beating until smooth and creamy.
  • When the cakes are cool, cut each in half to make 4 thinner cakes.
  • Get your serving plate and place one of the chocolate cakes in the centre. Spread the top of the chocolate cake with half the can of the Top N Fill, then place the other chocolate cake on top.
  • Spread the top of the cake with the peanut butter frosting, then place one of the caramel cakes on the top.
  • Spread the caramel cake with the remaining Top N Fill, then place the last caramel cake on top.
  • To make the chocolate icing, melt the chocolate in a heatproof bowl placed over a pan of just simmering water. Remove from the heat and stir in the cream. Wait 5 minutes and the icing will thicken slightly and become spreadable.
  • Spoon half the chocolate icing on top of the cake and spread to cover, then spread the rest of the icing over the sides of the cake.
  • Top with the chopped Snickers bar.
  • Serve and enjoy!

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