Chocolate Candy Bar Cake
Submitted by Mandolynne
Egg-free chocolate cake layered with a ganache filling loaded with sliced Snickers bars, then frosted in glossy chocolate and crowned with chopped peanuts. If you’ve ever wanted to hide a candy bar inside a cake, this is your blueprint.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
This cake starts with the old-school “crazy cake” trick: no eggs, no butter, just flour, cocoa, oil, and a splash of vinegar that reacts with baking soda for lift.
The real headline is the filling. Fifteen snack-size Snickers bars get sliced thin and stirred into warm ganache made from heavy cream and a double hit of semisweet and milk chocolate chips.
Some pieces melt into the mixture, some stay chunky, and the whole thing sets up into a nougat-caramel-chocolate layer that tastes like the inside of a candy shop.
A border of chopped peanuts around the top edge finishes it off with crunch.
Kitchen Tips
- Let the ganache cool until it’s firm enough to spread but still pliable. Too warm and it slides off; too cold and it tears the cake.
- Use a sharp knife to slice the Snickers while they’re cold from the fridge. Warm candy bars stick to the blade and shred.
- This cake needs at least an hour in the fridge before slicing so the layers set. Overnight is even better.
- The egg-free base makes this a solid pick for anyone with an egg allergy, though the Snickers contain dairy and peanuts.
Ingredients
Directions
Preheat oven to 350?F.
In a large bowl, mix together flour, sugar, cocoa, baking soda, and salt.
Whisk in oil, vinegar, 1 teaspoon vanilla, and 2 cups cold water until well blended.
Pour into 2 greased 9-inch round cake pans, dividing evenly.
Bake 25 to 28 minutes or until a cake tester inserted in center comes out clean.
Let cakes cool in pans 15 to 20 minutes then unmold onto racks to cool completely.
Meanwhile, in a 2-qt bowl, combine cream, semisweet chocolate chips and milk chocolate chips.
Heat in a microwave on High 1½ to 2 minutes or until melted and smooth when stirred.
Stir in remaining 1 teaspoon vanilla.
Remove ¾ cup chocolate mixture and set aside to cool.
While remaining mixture is still warm --- but not hot --- add Snickers pieces and stir until combined (some pieces will remain chunky; some will melt).
Set aside to cool.
When firm enough to spread, fill stacked cake layers with half chocolate mixture.
Spread remaining mixture evenly over top of cake.
Frost sides with some of reserved ¾ cup chocolate mixture and spread remaining chocolate mixture over top of cake.
Sprinkle peanuts around top edge of cake to make a border.
Refrigerate for at least 1 hour before serving.
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