Name: Snickers Chocolate Peanut Cake
Yield: 4 cups
Ingredients: semi-sweet chocolate, finely chopped; butter, softened; sugar; eggs, separated; vanilla extract; roasted unsalted peanuts, chopped; cake flour; cream of tartar; egg yolks; sugar (for frosting); water (for frosting); semisweet chocolate, chopped (for frosting); butter, softened (for frosting); 1-oz Snickers brand candy bars, chopped

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Snickers Chocolate Peanut Cake

Author: chefs-mate Courses: Desserts

Difficulty: Advanced

Servings: 4 cups Calories: 650

Description

This rich chocolate cake is studded with roasted peanuts and layered with a homemade peanut buttercream frosting. The final touch is a generous amount of chopped Snickers bars, creating a decadent dessert that mimics the beloved candy bar.

Directions

Preheat oven to 350F. Grease three 8" round cake pans. Line bottoms with wax paper.
Melt semi-sweet chocolate in top of double boiler over simmering water; stir until smooth. Cool.
Cream 1 1/4 cups butter until light and fluffy. Gradually add 1 1/4 cups sugar, beating until smooth.
Beat in egg yolks 1 at a time. Mix in vanilla. Stir in cooled chocolate, then peanuts. Sift cake flour over batter and fold in.
Beat egg whites with cream of tartar to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry.
Fold 1/2 of whites into batter, then fold in remaining whites. Divide batter among prepared pans.
Bake until tester inserted in center comes out clean, 25 to 30 minutes. Cool 10 minutes, turn out onto racks and peel off paper. Cool to room temperature.
For frosting: Stir 1 1/2 cups sugar and 1 1/2 cups water in heavy saucepan over low heat until sugar dissolves.
Increase heat and boil without stirring until candy thermometer registers 234 to 240F (soft ball stage).
Meanwhile, beat 5 egg yolks in bowl until pale yellow and ribbons form when beaters are lifted, 5 minutes.
Beat hot syrup into egg yolks in slow steady stream. Continue beating until thick and cool, 10 minutes.
Gradually beat 2 1/4 cups butter into yolk mixture 1 tablespoon at a time.
Melt 10 oz semi-sweet chocolate in top of double boiler over simmering water; stir until smooth. Remove from over water and let stand until cool but still liquid.
Add melted chocolate to butter mixture and stir to combine.
Transfer 2 cups buttercream to small bowl, stir in 10 chopped Snickers bars.
Place one cake layer on platter top side down. Spread half of Snickers buttercream over. Top with second cake layer. Spread remaining Snickers buttercream over.
Top with third cake layer. Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip. Frost top and sides of cake with remaining buttercream. Serve at room temperature.

Snickers Chocolate Peanut Cake