# Snickers Cake

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A rich chocolate sponge cake with salted peanuts, caramel and chocolate ganache, inspired by the flavours of a Snickers bar.

Servings: 10 · Prep 30 min · Cook 30 min · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Snickers Cake](https://image.fridge.menu/adaptations/9701yp13/599d6855420d67908a205f858b16934adc066a5c0b3312deec28f6ae94d226a1.jpg)

## Ingredients

- 130 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 130 g [Double cream](https://fridge.menu/en/i/whipping-cream)
- 150 g [Butter](https://fridge.menu/en/i/butter)
- 150 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate) — finely chopped
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 100 g [Plain flour](https://fridge.menu/en/i/flour)
- 1.5 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 50 g [Peanuts](https://fridge.menu/en/i/peanut) — salted
- 150 g [Double cream](https://fridge.menu/en/i/whipping-cream)
- 200 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)
- 25 g [Peanuts](https://fridge.menu/en/i/peanut) — whole and roughly chopped, salted
- 1 pinch Edible gold dust

## Steps

1. Slowly melt the sugar in a heavy-bottomed pan over a low heat, being patient — this can take a little while. Once half the sugar has melted, add a few spoonfuls of the cream, stir, then pour in the rest of the cream. (7 min)
2. Cook the caramel until it reaches 106°C on a sugar thermometer.
3. Put the pan of caramel in the fridge. (20 min)
4. Melt the butter in a pan over a low heat. Remove from the heat and stir in the chocolate until the mixture is completely smooth. (5 min)
5. Separate the egg yolks from the whites into two bowls. Whisk the yolks with the sugar until thick and airy, then fold in the chocolate-butter mixture. (3 min)
6. Mix the flour, baking powder and salt, sift into the batter and stir well. (2 min)
7. Whisk the egg whites to stiff, glossy peaks. Gently fold them into the batter with upward strokes to keep the air in. (4 min)
8. Line the base of a 20cm springform tin with baking paper, grease the sides with butter and pour the batter into the tin.
9. Sprinkle the batter with peanuts and bake in a preheated fan oven at 170°C for about 30 minutes. The centre should remain slightly underbaked. (30 min)
10. Leave the sponge to cool completely in the tin. (25 min)
11. Combine the cream and chocolate in a bowl over a bain-marie and heat, stirring, until the chocolate has melted and the mixture is smooth. (5 min)
12. Chill the ganache in the fridge until it reaches a spreadable consistency. (15 min)
13. Pour the caramel sauce evenly over the top of the cooled sponge, then spread the ganache over the cake. (5 min)
14. Roll a few peanuts in the gold dust and decorate the cake with chopped peanuts and the golden peanuts. (3 min)

Published 2026-10-08

https://fridge.menu/en/r/snickers-cake-9701yp13

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