Step 1: 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!
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Pop in the Vanilla Extract, milk and peanut butter and beat again until you have a lovely fluffy buttercream.
Step 6: 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.
Step 7: 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.
Step 8: Scatter the pieces of snickers and peanuts on top and ta-dah you’re ready to serve your Snickers Cake!
You cake should keep for up to 5 days stored in an airtight container at room temperature.
|Per Serving||Per 100 g / ml|
|Fat||58.02 g||13.85 g|
|Carbohydrate||263.51 g||62.89 g|
|Protein||15.06 g||3.59 g|
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