1/4 cup (35g) salted roasted peanuts, coarsely chopped
Caramel sauce
1/2 cup (110g) caster sugar
1/2 cup (125ml) thickened cream
Whipped chocolate ganache
250g milk chocolate, chopped
1/2 cup (125ml) thickened cream
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease and line two 20cm (base measurement) round cake pans with baking paper. Combine the chocolate and 2 cups (500ml) water in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth. Set aside to cool.
Step 2
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, almond meal and cocoa in a bowl. Add the flour mixture and the chocolate mixture, in alternating batches, to the butter mixture, stirring with a wooden spoon until just combined. Divide evenly between the prepared pans. Bake for 1¼ hours or until a skewer inserted into the centres comes out clean. Set aside for 15 mins to cool before turning out onto a wire rack to cool completely.
Step 3
Meanwhile, to make the caramel sauce, place the sugar in a saucepan over medium heat. Cook, stirring with a wooden spoon, for 5-7 mins or until sugar dissolves. Remove from heat. Slowly pour in the cream. Return to heat and cook, stirring, for 5 mins or until the sauce boils and thickens. Set aside to cool completely.
Step 4
To make the whipped chocolate ganache, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Beat until smooth and creamy.
Step 5
Use an electric mixer to beat the double cream and thickened cream until firm peaks form. Gently fold in 1/4-cup of the caramel sauce to create a marbled effect.
Step 6
Use a large serrated knife to split each cake in half horizontally. Place 1 layer of cake on a serving plate. Spoon over one-third of the cream mixture. Repeat with the remaining cake and cream mixture, finishing with a layer of cake. Spread the top of the cake with the ganache. Decorate with the Snickers pieces and peanuts. Drizzle with the remaining caramel sauce.
1/4 cup (35g) salted roasted peanuts, coarsely chopped
Caramel sauce
1/2 cup (110g) caster sugar
1/2 cup (125ml) thickened cream
Whipped chocolate ganache
250g milk chocolate, chopped
1/2 cup (125ml) thickened cream
Description
Method
Step 1
Preheat oven to 160°C. Grease and line two 20cm (base measurement) round cake pans with baking paper. Combine the chocolate and 2 cups (500ml) water in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth. Set aside to cool.
Step 2
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, almond meal and cocoa in a bowl. Add the flour mixture and the chocolate mixture, in alternating batches, to the butter mixture, stirring with a wooden spoon until just combined. Divide evenly between the prepared pans. Bake for 1¼ hours or until a skewer inserted into the centres comes out clean. Set aside for 15 mins to cool before turning out onto a wire rack to cool completely.
Step 3
Meanwhile, to make the caramel sauce, place the sugar in a saucepan over medium heat. Cook, stirring with a wooden spoon, for 5-7 mins or until sugar dissolves. Remove from heat. Slowly pour in the cream. Return to heat and cook, stirring, for 5 mins or until the sauce boils and thickens. Set aside to cool completely.
Step 4
To make the whipped chocolate ganache, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Beat until smooth and creamy.
Step 5
Use an electric mixer to beat the double cream and thickened cream until firm peaks form. Gently fold in 1/4-cup of the caramel sauce to create a marbled effect.
Step 6
Use a large serrated knife to split each cake in half horizontally. Place 1 layer of cake on a serving plate. Spoon over one-third of the cream mixture. Repeat with the remaining cake and cream mixture, finishing with a layer of cake. Spread the top of the cake with the ganache. Decorate with the Snickers pieces and peanuts. Drizzle with the remaining caramel sauce.
