Snickers Layer Cake

 Snickers Layer Cake () 

The legendary combination of caramel, peanuts, peanut butter, and chocolate!
Layer upon layer of deliciousness for Snickers lovers, a show-stopping cake 
Ingredients
For the Chocolate Cake:
• 2 cups flour (250 g)
• 2 cups granulated sugar (400 g)
• ¾ cup cocoa powder (90 g)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
• ½ cup vegetable oil (120 ml)
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water (240 ml)
Caramelized Peanut Filling:
• 1 cup granulated sugar (200 g)
• 6 tablespoons butter (at room temperature)
• ½ cup heavy cream (120 ml)
• 1 cup roasted salted peanuts (150 g)
Peanut Butter Cream:
• 1 cup butter (230 g, softened)
• ½ cup peanut butter (120 g)
• 3 cups powdered sugar (360 g)
• 3–4 tablespoons heavy cream
• 1 teaspoon vanilla
Chocolate Ganache (Drip):
• 170 g milk or dark chocolate
• ½ cup heavy cream (120 ml)
Garnish:
• Snickers bar (chopped)
• Peanuts
• Caramel sauce

Instructions
 Cake:
• Preheat the oven to 350°F (175°C). Grease 3 round cake pans and line the bottoms with parchment paper.
• Mix the dry ingredients.
• Add the eggs, buttermilk, vegetable oil, and vanilla, and beat.
• Finally, add the hot coffee (the mixture will be liquid).
• Divide between the pans and bake for 30–35 minutes. Cool completely.
 Caramelized Pistachio Filling:
• Melt the sugar in a pan, add the butter when it turns golden brown.
• Slowly add the cream (be careful, it may splatter).
• Stir for 2 minutes, add the pistachios. Leave to cool.
 Pistachio Paste Cream:
• Beat the butter and pistachio paste until fluffy.
• Gradually add the powdered sugar.
• Add cream and vanilla until spreadable.
 Ganache:
• Heat the cream, pour over the chocolate.
• Stir until smooth.
 Assembling the Cake:
• Place the first cake layer, spread peanut butter cream on top.
• Drizzle with caramel peanut filling.
• Repeat for the second layer.
• Place the final layer and cover the entire cake with cream.
• Drizzle the ganache over the sides.
 Decorating:
• Pipe cream on top, decorate with Snickers, peanuts, and caramel sauce.


 Tips
• Let the cake rest in the refrigerator for 30–60 minutes before cutting.
• Adding a pinch of sea salt to the caramel creates a salted caramel effect