Description
A rich and indulgent chocolate cake layered with peanut-caramel filling, nougat-inspired cream, and topped with silky chocolate ganache—tasting just like a giant Snickers bar.
Ingredients
- Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 3/4 cup hot coffee
- Nougat Cream Filling:
- 1 cup heavy cream
- 1/2 cup marshmallow fluff
- 1/3 cup creamy peanut butter
- 2 tbsp powdered sugar
- Peanut Caramel Layer:
- 1 cup caramel sauce
- 1 cup salted peanuts
- Chocolate Ganache:
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Stir in hot coffee until batter is thin and fully combined.
- Pour into pans and bake 28–32 minutes. Cool completely.
- For nougat cream, whip heavy cream to soft peaks, then fold in marshmallow fluff, peanut butter, and powdered sugar.
- For caramel layer, warm caramel sauce slightly and mix with salted peanuts.
- Make ganache by heating heavy cream and pouring over chocolate chips. Stir until smooth.
- Assemble: Place first cake layer, spread nougat cream, then spoon peanut caramel. Add second cake layer.
- Pour ganache over the top, letting it drip down the sides.
- Chill 20–30 minutes before slicing.
Notes
- Use dark chocolate for a richer ganache.
- Add chopped Snickers bars between layers for extra decadence.
- Cake tastes even better the next day.
- Warm slices slightly before serving for gooier caramel.
- Prep Time: 30 mins
- Cook Time: 32 mins
- Category: Dessert
- Method: Baked
- Cuisine: American