Chocolate Snickers Cake Recipe | Caramel Chocolate Cake | Snickers Cake Recipe

If you like the Snickers candy bar this Chocolate Snickers Cake will become your favorite! Made with three layers of not too sweet chocolate cakes, with a caramel peanut filling, covered in a caramel cream cheese filling, topped with a ricotta peanut butter frosting and garnished with a dark chocolate ganache, chopped peanuts and a Snickers bar. This is so delicious! This amazing cake is perfect for any occasion, and especially for birthday parties!

INGREDIENTS
For the Chocolate Cake:
28 oz (400g) peeled and grated zucchini, without fluid (about 2-3 large zucchini)
3 large eggs, at room temperature
½ cup (100g) light brown sugar
½ cup (120ml) vegetable oil
2 cups (260g) all-purpose flour
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
⅔ cup (70g) cocoa powder, unsweetened

For the Caramel Peanut Filling:
½ cup (100ml) heavy cream
1 cup (200g) light brown sugar
1 stick (100-113g) unsalted butter
⅔ cup (170g) creamy peanut butter
1 teaspoon gelatin
⅓ cup (3 oz or 50g) chopped roasted peanuts
1 Snickers bar

For the Caramel Cream Cheese Filling:
14 oz (400g) cream cheese, at room temperature
1 cup (250g) heavy cream
½ cup (150g) caramel sauce (the remaining)

For the Ricotta Peanut Butter Frosting:
5 oz (140g) cream cheese, at room temperature
1 cup (250g) Ricotta cheese
4 oz (100g) creamy peanut butter

For the Chocolate Glaze:
4 oz (100g) dark chocolate 70%
4 teaspoons (20ml) vegetable oil

For the Garnish:
chopped Snickers bar
chopped roasted peanuts

PREPARATION
To Make the Chocolate Cake.
1. Preheat oven to 350°F (180°C). Grease the 7-inch (19cm) round cake pan; set aside.
2. In a large bowl, combine grated zucchini and salt. Leave it for 5 minutes. Place grated zucchini in a sieve over a bowl and press with the back of a spoon to remove moisture.
3. Place zucchini, sugar, eggs and oil into a mixer bowl and whisk until light and fluffy.
4. In a medium bowl, mix together flour, cocoa powder, baking soda and baking powder.
5. Add the creamed mixture and whisk until smooth.
6. Pour batter into prepared cake pan. Cover with aluminium foil and bake for about 40 minutes. Then remove foil and bake another 20 minutes or until a wooden pick inserted in center comes out clean.
7. Remove from the oven and turn the cake over onto the cooling rack. Wrap and allow it to cool completely.

To Make the Caramel Peanut Filling.
1. Soak gelatin in cold water and leave to soften.
2. In a saucepan, heat sugar to caramel color. Add the cubed butter and mix until the butter is completely dissolved. Gently pour in hot cream and mix until smooth.
3. Remove from heat and cool completely. Weigh 250 grams (for about 1 cup) of caramel; set aside the rest for the Caramel Cream Cheese Filling.
4. Add peanut butter and softened gelatin to 1 cup (250g) of caramel.
5. Divide caramel peanut mixture between the two prepared 6-inch (16cm) cake pans.
6. Sprinkle chopped roasted peanuts on top on one layer of caramel peanut filling and place chopped Snickers bar on top of the second layer of caramel peanut filling.
8. Place two cake pans with filling into freezer.

To Make the Caramel Cream Cheese Filling.
1. Beat together the cream cheese and heavy cream on medium-high speed for 5 minutes until light and fluffy.
2. Add the ½ cup (150g) of remaining caramel and beat until combined.

To Make the Ricotta Peanut Butter Frosting.
1. Beat together cream cheese, Ricotta cheese and creamy peanut butter until smooth.

To Make the Chocolate Glaze.
1. Melt the chocolate in the microwave, add oil and mix until well combined. Cool completely.

To assemble.
Cut chilled cake into 3 equal parts. Spread a generous amount of Caramel Cream Cheese Filling onto one cake layer, pipe a barrier ring of filling around the cake layer, then fill it with the one layer of caramel peanut mixture. Using a spatula, smooth filling on top. Top with second cake layer and repeat the process. Then place third layer of cake; do an initial crumb coat all over cake and refrigerate for 30 minutes. Remove cake, frost with frosting layer and garnish with chopped snickers bar and roasted peanuts.
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