Please note: No Snickers bars were harmed in the making of this cake.
I promise I’ll make something healthy VERY soon. But, in the meantime try this.
You will need:
14oz Self Raising flour
16oz Caster sugar
16oz unsalted butter
2oz Cocao powder
2 bars of dark chocolate
1 pot peanut butter
1 pot caramel sauce
1 pot Confiture Bonne Maman Chataignes
1 bag marshmallows
I have warned that it’s not healthy and will probably lead you into a chocolate induced food coma, but it is well worth the risk.
The recipe works the same way as the past few cake recipes I’ve published so for reference, click HERE.
I won’t give you nutritional information or anything remotely like that as I don’t really want to know myself, and I doubt you do either.
- Preheat the oven to 180 degrees celcius.
- Melt one of the bars of chocolate with 8oz butter and 4oz sugar in a glass bowl over a pan of boiling water.
- Once completely melted, leave to cool until room temperature.
- Separate your eggs into two bowls, mixing the yolks and the other 4oz sugar in one and whisking the whites until they resemble stiff peaks in the other.
- Beat the chocolate mixture into the egg yolks and sugar, until thoroughly combined.
- Fold half the egg whites into the chocolate mixture using a metal spoon until just combined, then sieve in half the flour and 1oz cocao powder.
- Fold in the rest of the egg whites until just combined then pour into a greased and lined sandwich tin.
- Place in the center of the oven for 45 minutes give or take until the sides are firm and the centre is still slightly wet.
- Remove from the oven and place on a cooling rack in the tin and cover with cling film immedietely. This keeps the moisture in, so you’re effectively steaming the sponge.
Repeat the recipe once more so that you have two sandwiches of sponge.
I love baking, but really the best part of it is the decoration. You can turn a plain sponge into anything, an incredible birthday cake, cupcakes, a tray bake or a master piece.
With decoration, comes flavour. You can create anything you want.
Anyway… getting back to it, let’s stay on focus. Snickers cake.
Caramel, nothing can go wrong with caramel!
Pour it on, be generous. The whole pot.
Grab your Confiture Bonne Maman Chataignes, now I’ve never used this before so I forgive you if you swap it for a Cadbury chocolate spread or something but it is worth it!
Spread a thick layer over the top of your bottom sandwich.
Next, you need Mr Peanut Butter, spread him on even thicker!
Slap on your second sandwich layer.
Then put all your marshmallows in a pan over the hob on a low heat. I didn’t do this next part, and I felt like my marshmallows didn’t stretch far enough. ADD WATER! Keep stirring though, otherwise your marshmallows will burn.
Then pour the whole lot over your cake.
Grate chocolate over the top for some decoration. You could also chop up Snickers bars to pile up on the top. I didn’t, because I already promised I wouldn’t harm any Snickers bars.
It’s not the most beautiful cake I’ve ever made, but it tastes INSANELY GOOD.