Snickers Cake

Flip it!
Snickers Cake


  • 1 chocolate cake (baked in an 18 cm diameter springform pan)

For the peanut caramel

  • 200 g sugar
  • 200 g lukewarm cream
  • 200 g unsalted peanuts

For the peanut cream

  • 500 g of mascarpone
  • 250 g of peanut butter
  • 1 C. to s. icing sugar
  • 1 C. to s. cornflour
  • 200 g sugar
  • 1 Snickers
  • 100 g of milk chocolate
  • 50g peanut butter
  • 2 Snickers


For the decoration

  1. Start by unmolding your chocolate cake and cut it in half using a wire, as shown below. Reserve the top part of the cake for later and place the bottom part back in the springform pan.
  2. To make the peanut caramel, melt the sugar over low heat until obtaining a syrupy consistency.
  3. Then add the cream and peanuts, then mix again using a whisk. Pour the mixture into the mold and set aside.
  4. Now make the cream. To do this, place the mascarpone and peanut butter in a salad bowl. Sift over the icing sugar and yeast. Add the powdered sugar and grate a whole Snickers into the bowl. Mix everything with an electric mixer.
  5. Place the peanut cream in the mold and smooth it out using a spatula. Then cover everything with the second part of the cake and refrigerate for 1 hour.
  6. During this time, make the icing: melt the milk chocolate and incorporate the 50 g of peanut butter. Once the cake is well-rested, coat it with the icing. Using the back of a spoon, create reliefs.
  7. Finally, arrange the Snickers slices and crumbs on the cake and let cool before serving this pastry wonder!

Adapted from The Recipes