This cake of caramel and chocolate combo that will melt in your mouth | Amazing Soft Snickers Cake

Snickers Cake – If you like a combo of caramel and chocolate like I do, this is the cake for you. And I’m sure this is most people’s favourite. I love Snickers bars, and it’s heavenly to have the similar flavours in a cake form. I applied a chocolate genoise which give a soft and moist cake texture. Similar to a Snickers Bar, there will be a layer of caramel peanut and cream. In this cream, I’m using Mascarpone to make the cream lighter and less sweet. Overall it’s came out as a big hit, everyone enjoys this cake. It’s super delicious. I love the flavouring so much with the added nuts, and the sweetness is well balanced with a bit of saltiness. I hope you’re inspired to try out this delectable cake. Enjoy! If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/ba... Ingredients: • Peanut Caramel Sauce 150g [¾ cup] roasted peanuts (I prefer it to be chunky, but I still lightly chop it so that it’s easier in the mouth) 230g [1 cup + 2tbsp] fine sugar 113g [½ cup] unsalted butter 150g [¾ cup] whipping cream ½ tsp salt • Chocolate Genoise 4 large eggs 100g [½ cup] fine sugar 1 tsp vanilla extract 105g [¾ cup + 2 tbsp] cake flour 20g [3 tbsp] cocoa powder 35g [2½ tbsp] oil 55g [3½ tbsp] whole milk • Cream Frosting 200g [1 cup + 1 tbsp] mascarpone cheese, room temp 30g [¼ cup] powdered sugar 480g [2 cups] whipping cream syrup [1 tbsp sugar + 2 tbsp hot water] • Deco 120g [¾ cup] milk chocolate (compound chocolate) 100g [⅓ cup + 1 tbsp] whipping cream 50g [½ cup] peanuts, chopped piping tip: #869 Instructions: • Peanut Caramel Sauce 1. Lightly chop the peanuts according to the size you desire. Chopping the nuts here is optional. 2. In a sauce pan, add sugar. Cook using low heat. Keep an eye at all time, do not leave the pan. Be patient as this will take about 10 minutes for the whole process. 3. Once you notice the edges is caramelised, with a wooden spatula, give it a stir. Keep stirring until the sugar turned into liquid. 4. Add in the butter. Increase the heat slightly to melt and combine the mixture. Reduce the heat once it has combined. 5. Add in the whipping cream. Keep stirring and cook it until it is bubbly and combined. Off the heat. 6. Add in the salt, mix to combine. 7. Transfer into a bowl. 8. Add in the nuts. Mix until combined. 9. Let it cool slightly. Cover with cling film and refrigerate for 1 hour or until it is thickened. • Chocolate Genoise 1. In a large mixing bowl, add eggs, sugar and vanilla extract. 2. Place the bowl over a hot water bath. 3. Whisk unitl the sugar is dissolved. The purpose of the heat is to help dissolving the sugar. 4. Remove the bowl from the hot water bath. 5. With an electric mixer, start mixing on high speed until the batter is creamy, pale and volume doubled. This will take about 7-8 minutes. Lift up the mixer and draw a shape, the batter is able to hold the shape and not sink. Once achieved that, mix on low speed for another 2 minutes to release air bubbles. 6. Sift in the flour and cocoa powder. Use a whisk to mix in until combined, do not over mix. 7. Add in the oil and mix until combined. 8. Add in the milk and mix until combined. 9. Switch to a spatula to mix and scrape the bowl to ensure even mixing. 10. Transfer the batter into a prepared 7 inch pan, greased and lined with parchment paper. Wiggle the batter with the spatula to release air bubbles. 11. Bake in preheated oven at 170°C/340°F for 30 minutes. 12. Let the cake cool completely before slicing. 13. Slice the cake into 3 sheets. Set aside. • Cream Frosting 1. In a mixing bowl, add mascarpone cheese (room temp). Mix to ensure it’s softened. 2. Sift the powdered sugar into it, mix until combined. 3. In another chilled bowl of whipping cream, mix until lightly thickened. 4. Add half of whipping cream into the cheese. Mix until combined. Add the remaining cream, continue mixing on medium speed until the cream is stiff. 5. Transfer onto a piping bag. • Assemble the Cake (refer to video) • Deco 1. In a bowl, add the chocolate coins and whipping cream. 2. Melt the chocolate over a double boiler. Let it rest for 5 minutes. 3. Mix with a spatula until well combined and no lumps. 4. Add in the chopped nuts. Mix until combined. 5. Set aside until the mixture is cool down until room temperature. 6. Pour over the chilled frosted cake. 7. Refrigerate for 30 minutes. _______________________________________ Follow me at: Instagram: @gracioustreatz Email: [email protected] Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.