First up lets make the sponge; preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line a 10”x8” rectangle baking tin, now we’re ready to bake!
First thing; mix your coffee with 100ml boiling water in a small bowl and set aside to cool. Pop all your dry ingredients into a large bowl and mix. Make a well in the centre and add the oil, Vanilla Extract, eggs, buttermilk and coffee mixture and whisk together until thoroughly mixed, your mixture will be quite runny.
Pour your chocolatey mixture into your prepared tin and pop in the oven to bake for 30-40 minutes. To make sure your cakes are baked pop a skewer into the centre of the sponge and it should come out clean. Leave to cool in the tins for 15 minutes, then remove, and pop onto a wire rack to cool completely.
Whilst your sponge is cooling it’s time to make the buttercream; pop the butter into a large bowl and beat until smooth and paler in colour. Add your icing sugar in a few intervals making sure it is mixed in after each interval, your buttercream will be very firm.
Pop in the Vanilla Extract, milk and peanut butter and beat again until you have a lovely fluffy buttercream.
Once your sponge has cooled pop on your serving plate or board and it’s time to decorate! Spread your buttercream on top of your sponge using a palette knife to smooth it out.
Drizzle the caramel over the top of the buttercream using a spoon, if the caramel is too firm heat in the microwave for 5-10 seconds to loosen and make it easier to drizzle.
Scatter the pieces of snickers and peanuts on top and ta-dah you’re ready to serve your Snickers Cake!