So, I baked this super fudgey chocolate Snickers cake at the weekend, and I’m not going to lie: I was extremely proud of myself. Using a classic chocolate cake Taste.com.au recipe as my starting point, I added my own tweaks and touches and this was the result:
It was a very moist, very yum, chewy-crunchy soft delicious chocolate cake and I wish I could eat for breakfast every day.
The sad news is, it’s all gone.
The happy news is, I remember exactly how I made it. This means I can make it again, and so can you if you feel like a baking session or are looking for a cake to cook for a special occasion, like a birthday, an anniversary or any old Tuesday.
Here is the recipe.
CHOCOLATE SNICKERS CAKE
- 1 1/3 cups of wholemeal plain flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of bicarb soda
- 225 grams of coconut oil
- 1 cup of brown sugar
- 1 teaspoon of vanilla essence/extract
- 2 tablespoons of cocoa
- 200 grams of Cadbury dark chocolate melts
- Pinch of salt
- 4 eggs
- 1/2 cup of milk
- 1 bag of fun size Snickers bars (or you could use two proper-sized ones) – chopped into small pieces
- Start by preheating your oven to 160 degrees Celcius, and lining your cake tin. As per the Taste recipe, I used a 24 cm springform cake tin and it worked like a charm.
- Next, melt your chocolate and set it aside. You can either melt your chocolate over a bain marie, or you can do it the lazy-baker way, which is to melt it in the microwave. Simply place your chocolate in a microwave-safe bowl and heat it in thirty-second intervals. Stir in between each one and stop when the chocolate is just melted. It should only take about a minute and a half. If you’re using a block of chocolate rather than melts, be sure to break or chop this up first.
- Combine flour, cocoa, baking powder and bicarb soda in a bowl. Since wholemeal flour can’t really be sifted, I whisked these ingredients together until they were well-combined and free from cocoa lumps.
- In a new bowl (i.e. the bowl of your mixer), add the coconut oil and brown sugar and beat until combined. Your sugar is still going to look pretty granular at this point but don’t worry about that.
- Keep your beaters on a medium speed, and then add in your vanilla and eggs, one by one.
- Pour in your melted chocolate, making sure that it’s cooled down a bit or you run the risk of scrambling your eggs. Keep beating until everything is combined.
- Beat in one third of your flour mix, then one third of your milk. Repeat until the flour and milk is all incorporated.
- Stir through your chopped up Snickers bars.
- Finally, pour the mix into your pre-lined cake tin and chuck itT in the oven. Your cake should take about 50 minutes to cook, but keep an eye on it and test with a cake tester. You’ll know it’s done when the cake tester comes out clean (ish) and the top is firm.
- The last thing to do is dress your cake, so read on below for my chocolate buttercream recipe and finishing touches.
- 250 grams of butter
- 2 cups of icing sugar
- 2 tablespoons of cocoa
- 1 teaspoon of vanilla
- 200 grams of dark or milk chocolate
- Melt your chocolate and set aside. Again – you can do this via bain marie or microwave. I’m lazy, so I’m always going to choose the microwave.
- Chop your butter into small pieces, then add it to your mixer along with the sugar, cocoa and vanilla. Beat it on high until it’s light and fluffy and much paler in colour.
- Then, add in the melted chocolate and beat until everything is combined.
To finish off my cake, I covered it in my chocolate buttercream icing – top and sides – and then crushed a few extra Snickers bars, Twix bars and a random salted caramel Ghiradelli all across the top. Gotta say, it looked pretty pretty!
Would I make it again? For sure.