Cake "Snickers"

Delicious, very satisfying, mega chocolate Snickers cake with peanuts and salted caramel.

Ingredients

• For the biscuit:
• Flour - 190 g
• Chicken egg - 1 pc.
• Sugar - 200 g
• Cocoa powder - 45 g
• Vegetable oil - 75 ml
• Milk - 75 ml
• Instant coffee - 2 tbsp. l.
• Water (boiling water) - 200 ml
• Baking powder - 1 tsp
• Soda - 1/4 tsp
• For ganache:
• Dark chocolate - 180 g
• Fatty cream (from 30%) - 180 g
• For cream:
• Boiled condensed milk - 380 g
• Butter - 180 g
• Additionally:
• Roasted peanuts (salted) ~ 200 g
• Homemade salted caramel ~ 200 g

Directions

1. To prepare the chocolate biscuit, sift and combine all dry ingredients except coffee: flour, cocoa, soda and baking powder. Mix well.
2. In another container, carefully grind the sugar and vegetable oil.
3. Then add the egg and mix well again.
4. Add half of the dry mixture. Mix with a whisk.
5. We add milk. We mix.
6. Add freshly brewed coffee (boiling water). Mix well.
7. Add the rest of the dry ingredients. Mix well again - the biscuit dough is ready.
8. We shift the dough into a round, preferably detachable baking dish (diameter 18 cm).
9. Bake the chocolate sponge cake in the oven, preheated to 180 degrees, for about 40 minutes.
10. Focus on your oven. After 30 minutes, already check the readiness on a dry skewer (if the biscuit is ready, a wooden skewer stuck in the middle of the cake should be clean when removed, without traces of dough).
11. To cut the biscuit well, it is better to cook it the day before, and after cooling, wrap it with cling film and put it in the refrigerator overnight.
12. Cooking cream ganache on dark chocolate.
13. We put cream and chocolate in a water bath.
14. Melt chocolate over medium heat. Once all the chocolate has melted into the cream, remove from heat.
15. Cool the ganache cream completely - first at room temperature, and then in the refrigerator, after covering it with cling film.
16. This cream can be made the day before the cake is assembled, but before using it, take it out of the refrigerator in advance so that it is more convenient to work with.
17. Cooking cream with boiled condensed milk. Butter and condensed milk should be at room temperature.
18. Beat butter with a mixer until fluffy.
19. We add boiled condensed milk to the oil in a spoonful. Beat the cream well after each spoonful.
20. When everything is ready, we start assembling the cake. Biscuit cut into 3 cakes.
21. It is better to collect the cake in the ring. We put the first cake there. Put a side of ganache on the biscuit along the edge (so that the filling does not run away). In the middle we spread the cream with boiled condensed milk. Sprinkle generously with peanuts and drizzle with caramel (see the recipe link in the product list).
22. We repeat the process with the second cake. We cover the third.
23. We remove the cake for several hours in the refrigerator to stabilize.
24. Cover the top of the cake with the rest of the buttercream.
25. We decorate.
26. We leave the Snickers cake for several hours in the refrigerator for impregnation.
27. Enjoy your meal!