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Chocolate Snickers Cake

Decadent layered chocolate cake with nougat filling, gooey caramel, and peanuts, inspired by the classic Snickers bar.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Fusion
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Layers
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
Nougat Filling
  • 1 cup marshmallow fluff
  • 0.5 cup creamy peanut butter
  • 2 tbsp unsalted butter softened
  • 0.5 cup powdered sugar
Caramel Layer
  • 1.5 cups granulated sugar
  • 6 tbsp unsalted butter cubed
  • 0.75 cup heavy cream
  • 1 tsp salt
Chocolate Ganache
  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
Topping
  • 1 cup salted peanuts roughly chopped

Equipment

  • Three 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Heavy-bottomed saucepan
  • Offset spatula
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F and prepare three 8-inch round cake pans by greasing and lining with parchment paper.
  2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In separate bowl, beat eggs, milk, oil, and vanilla until smooth.
  4. Combine wet and dry ingredients, mixing on medium speed until just combined.
  5. Stir in hot coffee until batter is smooth and thin.
  6. Divide batter evenly among three prepared pans.
  7. Bake 28-32 minutes until toothpick comes out with moist crumbs.
  8. Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
  9. Beat marshmallow fluff, peanut butter, softened butter, and powdered sugar until smooth for nougat filling.
  10. Heat sugar in heavy saucepan over medium heat, stirring until melted and amber-colored.
  11. Add butter to melted sugar, stirring until incorporated, then slowly add cream while stirring continuously.
  12. Boil caramel for 1 minute, remove from heat, add salt, and cool to room temperature.
  13. Heat cream until simmering, pour over chocolate chips, let sit 2 minutes, then stir until smooth.
  14. Add butter to ganache and stir until melted and incorporated.
  15. Place first cake layer on serving plate, spread half the nougat filling evenly over top.
  16. Drizzle half the cooled caramel over nougat layer, spreading gently.
  17. Add second cake layer and repeat with remaining nougat and caramel.
  18. Top with third cake layer and refrigerate 15 minutes.
  19. Pour ganache over chilled cake, letting it drip down sides naturally, then smooth with offset spatula.
  20. Immediately sprinkle chopped peanuts over wet ganache.
  21. Refrigerate finished cake at least 2 hours before slicing.

Notes

Cake layers can be made 2 days ahead and stored wrapped at room temperature. Caramel can be made 1 week ahead and refrigerated. Let cake sit at room temperature 30 minutes before serving for best flavor. Store in refrigerator up to 5 days.