Love the chocolatey goodness of the snickers candy bar? I’ve got just the recipe for you! This chocolate snickers cake is packed, stacked and all that with chocolate, nuts, caramel and mascarpone cream filling! Every bite of this rich and candy-bar flavored cake is like a bit of heaven in your mouth! This fun and delicious cake is perfect for any occasion, and especially for birthday parties!
The only thing better than a classic chocolate layer cake is one with a boiled caramel frosting with peanuts and even more caramel in the middle. This cake will be at home on the dessert sideboard any time of the year!


Ingredients:

For Chocolate Cake Layers:Flour 115 g Dark chocolate 30 gSugar 140 g4 EggsCocoa powder 25 gOil 70g.
Baking powder 10 g

For the caramel filling:
Sugar 120 gHeavy cream 140 g
Dry roasted peanuts 100 g
Butter 28 g
Water 30 g
For the frosting (Mascarpone cream):
Heavy cream 200 g Mascarpone 600 gPowdered sugar 100 g
For the ganache:
Mascarpone-сream 150 g
Dark chocolate 50 g


Cooking process:

Sponge cake:
1.In a separate bowl, whisk the egg whites with 90 g of sugar on high speed for 4 to 5 minutes, until stiff peaks form.
2.Beat the yolks with the rest of the sugar until they are smooth and lighter.
3.Melt the chocolate and mix it with oil, add to the beaten yolks.
4. Combine flour, cocoa, and baking powder and sift into the yolks mixture.
5.Fold in thick egg yolk to the beaten whites.
6.Bake for approx. 45 minutes at 175° until the cake springs back when pressed.
7.I recommend wrapping the cake in plastic wrap and refrigerate or freeze it for several hours before cutting it. Cut the cake in three layers horizontally.


For the caramel filling:
1. Heat granulated sugar with the water in a medium saucepan over medium heat.
2. Do Not Stir! Simply swirl the saucepan until the sugar has melted and turns a light amber color.
3. Remove the saucepan from the heat, add butter and slowly pour in the heavy cream, whisking constantly until all of the cream has been incorporated.
4.Bring the caramel to a boil again, cooking it for another 5-6 minutes.
5. Allow to cool and whisk in the dry roasted peanuts.

For the mascarpone whipped cream filling:
Combine whipping cream, mascarpone and powdered sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
For the ganache:
1.Melt chocolate.
2.Mix with 150 g of the cream.


Assemble:
1.Place one cake layer on a cake stand or plate and cover top with the mascarpone whipped cream, then with the ganache.
2. Cover with a second cake layer, spread with the cream, than with the caramel.
3.Top with the third cake layer.
4.Frost the top and sides of the cake with the rest of the cream, decorate.
5.Store cake in the fridge, covered, for some hours.









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