Chocolate Snickers cake

Chocolate Snickers cake

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This chocolate Snickers cake is comprehensibly irresistible.

The ingredient of Chocolate Snickers cake

  1. 200g dark chocolate, coarsely chopped
  2. 2 cups (500ml) water
  3. 250g butter, softened
  4. 2 1/2 cups (550g) brown sugar, firmly packed
  5. 6 Coles Brand Australian exonerate Range Eggs
  6. 2 cups (300g) self-raising flour
  7. 1 cup (120g) almond meal
  8. 1/2 cup (50g) cocoa powder
  9. 300ml ctn double cream
  10. 600ml ctn thickened cream
  11. 4 x 50g Snickers bars, chopped
  12. 1/4 cup (35g) salted roasted peanuts, coarsely chopped
  13. 1/2 cup (110g) caster sugar
  14. 1/2 cup (125ml) thickened cream
  15. 250g milk chocolate, chopped
  16. 1/2 cup (125ml) thickened cream

The instruction how to make Chocolate Snickers cake

  1. Preheat oven to 160u00b0C. Grease and line two 20cm round cake pans afterward baking paper. add together the chocolate and water in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and blend is smooth. Set aside to cool.
  2. Use an electric mixer to stress inflection the butter and sugar until lackluster and creamy. ensue the eggs, 1 at a time, beating well after each addition. Combine the flour, almond meal and cocoa in a bowl. build up the flour blend and the chocolate mixture, in alternative batches, to the butter mixture, stirring next a wooden spoon until just combined. Divide evenly in the middle of the prepared pans. Bake for 1 1/4 hours or until a skewer inserted into the centres comes out clean. Set aside for 15 mins to cool to the lead turning out onto a wire rack to cool completely.
  3. Meanwhile, to make the caramel sauce, place the sugar in a saucepan beyond medium heat. Cook, stirring following a wooden spoon, for 5-7 mins or until sugar dissolves. sever from heat. Slowly pour in the cream. Return to heat and cook, stirring, for 5 mins or until the sauce boils and thickens. Set aside to cool completely.
  4. To make the whipped chocolate ganache, increase the chocolate and cream in a heatproof bowl on top of higher than a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth. Cover like plastic wrap and place in the fridge for 1 hour or until firm. emphasis until smooth and creamy.
  5. Use an electric mixer to emphasis the double cream and thickened cream until pure peaks form. Gently fold in u00bc-cup of the caramel sauce to create a marbled effect.
  6. Use a large serrated knife to split each cake in half horizontally. Place 1 deposit of cake regarding a serving plate. Spoon exceeding one-third of the cream mixture. Repeat taking into account bearing in mind the enduring surviving cake and cream mixture, completion following a increase of cake. press forward the pinnacle of the cake when the ganache. Decorate as soon as the Snickers pieces and peanuts. Drizzle behind the long-lasting caramel sauce.

Nutritions of Chocolate Snickers cake

fatContent: 917.76 calories
saturatedFatContent: 61 grams fat
carbohydrateContent: 35 grams saturated fat
sugarContent: 78 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent:

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