Snickers Chocolate Cake
Ingredients
Chocolate Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar packed
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil or melted coconut oil
- 1 cup plant-based milk almond, soy, or oat
- 1 cup hot water or hot coffee for a richer flavor
- 1 cup dairy-free yogurt soy or coconut
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Nutty Caramel:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- 1 cup canned coconut milk full-fat
- 1 tsp vanilla extract
- 1 tsp sea salt
- 1 cup chopped peanuts
Peanut Butter Buttercream:
- 1 cup dairy-free butter softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Filling and Topping:
- 1 cup chopped peanuts
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, plant-based milk, hot water or hot coffee, dairy-free yogurt, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among 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 to a wire rack to cool completely.
Prepare the Nutty Caramel:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract, sea salt, and chopped peanuts.
- Allow the caramel to cool to room temperature.
Prepare the Peanut Butter Buttercream:
- In a large bowl, beat the dairy-free butter and peanut butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of peanut butter buttercream over the cake layer.
- Drizzle a generous amount of nutty caramel over the buttercream.
- Sprinkle a layer of chopped peanuts over the caramel.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining peanut butter buttercream evenly over the top and sides of the cake.
- Drizzle additional nutty caramel on top and allow it to drip down the sides.
- Sprinkle more chopped peanuts on top for decoration.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, nutty, and indulgent Snickers Chocolate Cake!
Notes
- Hot Water or Coffee: Using hot coffee instead of hot water enhances the chocolate flavor.
- Peanut Butter: Use creamy peanut butter for the best texture and flavor.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.