Hazelnut Snickers Cake
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.