SNICKERS TRIPLE-LAYERED CAKE
INGREDIENTS
CHOCOLATE MOCHA CAKE
- 3 Cups Cake Flour
- 3 Cups Brown Sugar (Packed)
- 1 Cup (2 sticks) Unsalted Butter - softened to room temperature
- ⅔ Cup Cocoa Powder
- 2 tspn Baking Soda
- ½ tspn Baking Powder
- ⅔ Cup Melted Chocolate Chips
- 1 Cup Cold Brew Coffee
- 4 Eggs
- 1 Cup Whole Milk
CARAMEL SAUCE
- 1 Cup Cane Sugar
- 1/4 Cup Water
- 1 Cup Heavy Cream
- 1 tspn Pure Vanilla Extract
- Pinch of Salt
PEANUT BUTTER BUTTERCREAM FROSTING
- 1 Cup (2 sticks) Unsalted Butter - softened to room temperature
- 1 Cup Creamy Peanut Butter
- 2 Cups Powdered Sugar
- 1 tspn Vanilla Extract
- Pinch of Salt
SALTED CARAMEL BUTTERCREAM FROSTING
- 1 Cup (2 sticks) Unsalted Butter - softened to room temperature
- ½ Cup Caramel Sauce (from recipe above)
- 2 Cups Powdered Sugar
- 1 tspn Pure Vanilla Extract
- Pinch of Salt
CHOCOLATE GANACHE
- ½ Cup Chocolate
- 4 Tbsp Unsalted Butter
- ¼ cup Heavy Cream
TOPPING
- 2 Snickers Bars - Chopped
YouTube Video Tutorial
Click the link below to view the step-by-step video tutorial of this recipe.
INSTRUCTIONS
CHOCOLATE MOCHA CAKE
- Preheat Oven to 350° F.
- Place Butter & Brown Sugar in the bowl of a stand mixer with the paddle attachment, and mix until thoroughly combined.
- Remove bowl and place a mesh strainer on top. Place Cake Flour, Cocoa Powder, Baking Soda, Baking Powder, and sift into the bowl.
- Return the bowl to the stand mixer and set to a low speed, and mix just until all ingredients are combined.
- Stop the mixer, and add eggs one at a time. Add each egg once the previous egg is fully incorporated into the cake batter and scrape the sides in between each addition.
- Once all four eggs are in, stop the mixer to add the melted chocolate and return the mixer to a low speed.
- With the mixer still running, slowly add half of the coffee. Scrape the sides as needed, and finish adding the remaining coffee.
- Slowly add in the milk. Once all of the milk is in, stop the motor and scrape the sides one final time. Finally, run the mixer for an additional minute to ensure all ingredients are thoroughly mixed together.
- Lightly grease three 8-inch cake pans. Divide batter evenly three ways (I use a kitchen scale for this) and use a spatula to get as much of the batter out as possible - do not throw away any of it :)
- Bake the cakes for 30 - 35 minutes, just until the cakes pull away from the sides of the pan and a toothpick can be inserted and come out clean.
- Remove cakes from the oven and allow them to cool in the pans for at least 30 minutes. Only remove cakes from the pan once they are completely cooled down and are at room temperature.
CARAMEL SAUCE
- Place Sugar & Water into a small saucepan. Lightly whisk ingredients just so that all of the sugar is immersed in the water, and place it over Medium Heat.
- Allow the Sugar & Water to set still until the surface begins to bubble and its color turns to an amber color.
- Remove from the heat, and slowly add in Heavy Cream. The Cream will initially cause some smoke to arise, so be careful not to add too much too soon. Mix until thoroughly combined.
- Return the saucepan to Medium Heat and add butter. Once butter is completely melted and incorporated, add in vanilla extract and salt.
- Remove from the heat, and allow to cool completely before using (should be no warmer than room temperature before using in this cake recipe.)
PEANUT BUTTER BUTTERCREAM FROSTING
- Place Butter and Peanut Butter in the bowl of a stand mixer with the paddle attachment. Mix on low speed until smooth and thoroughly combined.
- Stop the motor and place in Powdered Sugar. Resume mixing on low speed until all Powdered Sugar is fully incorporated into the mixture.
- Stop the mixer one final time to add in the vanilla and salt. Run the mixer at a low speed until smooth to then increase the speed to medium until light and fluffy.
SALTED CARAMEL BUTTERCREAM FROSTING
- Place Butter in the bowl of a stand mixer with the paddle attachment. Mix on low speed until smooth.
- Stop the motor and place in the Powdered Sugar. Resume mixing on low speed until all Powdered Sugar is fully incorporated.
- Stop the motor again and place in the Caramel Sauce. Mix on low speed until thoroughly combined.
- Stop the mixer one final time to add in the vanilla and salt. Run the mixer at a low speed until smooth to then increase the speed to medium until light and fluffy.
CHOCOLATE GANACHE
- Place Chocolate and Butter in a small saucepan set over Medium Heat. As the Chocolate and Butter begin to melt, stir ingredients until completely smooth.
- Slowly add in Heavy Cream, and stir until homogenous.
- Remove Ganache from the heat, and allow to cool before using.
CAKE ASSEMBLY
- Remove cooled cakes from pans. Trim the tops using a serrated knife or a cake leveler.
- Spread a small amount of Peanut Butter Buttercream in the center of a cake stand (This helps keep the first layer of cake secure.) Place your first layer of cake on the cake stand, and then spread a generous amount of Peanut Buttercream Frosting on the first layer of cake.
- Place the second layer of cake on top, and repeat step #2.
- For the third layer, place the cake upside down (this ensures the top is flat and will be easier to spread the Salted Caramel Frosting.)
- Using a large Icing Spatula, lightly frost the top and sides of the cake with the Salted Caramel Buttercream Frosting (you’ll use the rest of the frosting later.) Place the cake in the fridge for 30 minutes.
- Remove the cake, and use all remaining frosting to completely cover the top and sides of the cake, and use a bench scraper to form the cake into a cylinder.
- Place Caramel Sauce into a Piping Bag and carefully drizzle along the top edge of the cake so that it drizzles to the bottom. Then, decorate the top going in a back and forth motion to give it a striped look.
- Place Chocolate Ganache into a separate Piping Bag. Repeat step 7, but before decorating the top turn the cake 90° so that the Ganache is perpendicular to the Caramel.
- Finally, chop 2 snickers bars and sprinkle on top of the cake.