[inspired by Snickers chocolate bar]
INGREDIENTS
for the chocolate layers
2 cups plain flour
2½ cups golden caster sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
¾ cup vegetable oil, neutral one that does not have strong taste or smell, like canola, sweet almond or Carotino oil, or even yellow olive oil not the extra virgin one
1 cup soured cream
1½ cups water
2 tbs white vinegar, I used rice vinegar
2 eggs
2-3 tbs unsalted butter to butter the tins
for the caramel filling
100g unsalted butter
100g (½ cup) soft dark brown sugar
387g tin of sweet condensed milk (I used Nestle Carnation)
250g roasted peanuts (rinsed and dried if salted)
for decoration
300g milk chocolate bar
3 tbs water
50g roasted peanuts (rinsed and dried if salted)
EQUIPMENT
3 round 9” (22,8 cm) non stick cake tins
whisk
cake stand or disposable cake base
3 circles (9” – 22,8 cm) from baking paper
METHOD
For the chocolate layers butter all 3 tins with unsalted butter, place on the bottom of the tins baking paper circles and also butter them. Preheat oven to 170°C (338°F).
In meantime combine together flour, sugar, cocoa, baking soda, salt and mix together with the whisk. Add also oil, eggs and soured cream, whisk until well blended. Add also vinegar. Pour batter into 3 baking tins, about 2 cups to each. If you don’t have 3 baking tins you can divide mixture and bake one at the time. Layers should bake for about 30 minutes. Let them cool down a little bit before removing from the tins and peeling of the paper circles.
To make caramel filling place butter in the saucepan over low fire, add sugar and heat until butter is melted and sugar dissolved. Add also condensed milk and continue heating stirring constantly until mixture is getting thicker and is bubbling. Stir in peanuts and wait a little bit until caramel turn a little harder but still soft enough to pour over cake layers.
To assemble the cake place first chocolate layer on the cake stand or base, spread on the top of it half of the caramel filling, repeat the same with next chocolate layer, then top it with the last one. Place cake in the fridge until caramel is not running any more.
Break the chocolate bar, place with water in a small saucepan and heat over low fire stirring constantly until melted and smooth. Pour over the cake letting it drip on the sides. Sprinkle cake with the rest of peanuts and place back in the fridge until completely cooled down, for at least 2 hours.
Make 12-14 portions.
METHOD
For the chocolate layers butter all 3 tins with unsalted butter, place on the bottom of the tins baking paper circles and also butter them. Preheat oven to 170°C (338°F).
In meantime combine together flour, sugar, cocoa, baking soda, salt and mix together with the whisk. Add also oil, eggs and soured cream, whisk until well blended. Add orange extract and vinegar. Pour batter into 3 baking tins, about 2 cups to each. If you don’t have 3 baking tins you can divide mixture and bake one at the time. Layers should bake for about 30 minutes. Let them cool down a little bit before removing from the tins and peeling of the paper circles.
When chocolate layers are completely cooled down, place them for at least 1 hour in the fridge or even better overnight. Separate them with baking paper so they won’t stick together, cover with cling film so they won’t dry out.
To assemble the cake prepare peanut butter frosting beating together in food processor cream cheese, butter, peanut butter and sugar until smooth. Divide this mixture into 4 even portions. Place first chocolate layer on the cake stand or base, spread on the top of it with spatula 1 portion of the frosting, repeat the same with the next 2 chocolate layers. The last portion of frosting use to cover sides of the cake.
Sprinkle with chopped pistachios, place in the fridge for at least 2 hours.
Make 12-14 portions.
- This cake is very sweet so you will need some sour drink (like cranberry juice) to go with it or unsweetened coffee.
- I made this cake for my partners birthday, that is today… happy birthday Michael… I’m glad you liked it
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Posted in Birthday / Special Occasion, Cakes, Chocolate, Favourites, For Him / Father’s Day, Nuts, Valentines
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December 23rd, 2008 at 22:42 editWow, I like the use of pistachio for decoration. How did it influence the taste? Was the use of orange extract noticeable?
December 23rd, 2008 at 22:52 editEdwin, I’m glad to hear that
Pistachios made it a little bit less sweet and gave texture. Orange was hardly noticeable, but did the work. I love peanut butter with orange jelly… that is why I used this flavour
December 23rd, 2008 at 23:28 editGoodness me, this looks insanely good.
Cheers,
Elra
December 24th, 2008 at 05:17 editWhat a delicious looking cake!
December 24th, 2008 at 09:27 editA gorgeous looking cake!
Happy Holidays!
Rosa
December 24th, 2008 at 11:25 editOh, wow, this is making me SO hungry. It’s beautiful, Margot! What a great birthday cake.
December 24th, 2008 at 13:00 editHi Margot, your cake looks stunning with the pistachios – love – love – love it! I hope hubby had a great birthday day and please send him my best wishes
Merry Christmas to you and yours
Rosie x
December 25th, 2008 at 18:04 editchocolate peanut butter…..drool….orangey…pistachio….drool….WOW yummy! its going to be a yummy holiday season wt that recipe! merry christmas!
December 27th, 2008 at 15:21 editWow! This looks amazingly good! I love peanut butter and chocolate together and the pistachios are like an added bonus. I’m going to have to try this for a tea I am hosting next week!
December 28th, 2008 at 19:42 editWhat an amazing cake! Happy holidays!
December 29th, 2008 at 16:53 editWhat a cake! I’ve never seen such a combination. Very nice.
January 1st, 2009 at 01:54 editWow, that looks like a lot bit of delicious. Serious looking cake.
January 6th, 2009 at 04:43 editOooh, I like…that’s an intense looking cake, pistachios sound like a delicious addition.
January 14th, 2009 at 16:50 editHello, delicious!
March 21st, 2009 at 10:56 editOh wow, this looks absolutely gorgeous and I am sure it was delicious. Love the combination of flavours and colours.