Hazelnut Snickers Cake

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The cake features a soft hazelnut sponge, crunchy roasted hazelnuts, gooey caramel, and a creamy chocolate hazelnut buttercream. Each bite blends the sweet and nutty flavors perfectly, with crunchy hazelnuts and smooth caramel enhancing the rich milk chocolate taste.

Hazelnut Snickers Cake

Course Dessert

Ingredients
  

Cake:

  • 1 ½ cups 190g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup 170g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • ½ cup 100g packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup 120ml buttermilk
  • 1 cup 240ml hot coffee

Hazelnut Praline Layer:

  • 1 cup 140g hazelnuts, toasted and skinned
  • ½ cup 100g granulated sugar
  • 2 tablespoons water

Snickers Filling:

  • 1 ½ cups 360ml heavy cream
  • ½ cup 120g smooth peanut butter
  • 1 cup 200g Snickers bars, chopped (about 4-5 bars)

Chocolate Ganache:

  • 1 cup 240ml heavy cream
  • 1 ½ cups 265g semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter

Decorations:

  • 1 cup 200g Snickers bars, chopped
  • ½ cup 70g roasted hazelnuts, chopped

Instructions
 

Prepare the Cake Layers:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
  • Slowly mix in the hot coffee until the batter is smooth.
  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Hazelnut Praline:

  • Place a piece of parchment paper on a baking sheet.
  • In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar melts and turns a deep amber color, about 8-10 minutes.
  • Quickly stir in the toasted hazelnuts, then spread the mixture onto the prepared parchment paper. Let it cool completely, then break it into pieces.

Prepare the Snickers Filling:

  • In a medium bowl, whip the heavy cream until soft peaks form.
  • Fold in the peanut butter until well combined.
  • Gently stir in the chopped Snickers bars.

Make the Chocolate Ganache:

  • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
  • Remove from heat and add the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth.
  • Add the butter and stir until fully melted and incorporated.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand. Spread a layer of the Snickers filling evenly over the top.
  • Sprinkle a portion of the hazelnut praline pieces over the filling.
  • Place the second cake layer on top and press gently to adhere.
  • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  • Decorate with the remaining chopped Snickers bars and hazelnuts on top.

Chill and Serve:

  • Refrigerate the cake for at least 1 hour to set the ganache.
  • Slice and serve chilled or at room temperature.

Notes

Tips:

  • Storage: Store the cake in the refrigerator. It can be kept for up to 3 days.
  • Hazelnuts: To toast hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until fragrant and lightly browned. Rub them in a clean kitchen towel to remove the skins.
  • Alternative Toppings: You can also add a drizzle of caramel sauce or extra chocolate chips for additional decoration and flavor.

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