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Snickers Chocolate Cake

Course Dessert

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.