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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.