Snickers Cake | How To Make Snickers Chocolate Cake | No Oven Snickers Cake Recipe
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#snickerscake
#chocolate
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떠먹는 스니커즈 케이크 * 땅콩카라멜 초콜릿케이크 만들기 : Snickers Cake*Peanut Caramel Chocolate Cake Recipe | Cooking tree
쉽게 만들어 떠먹는 스니커즈 케이크, 땅콩 카라멜 초콜릿 케이크를 만들었어요~
카라멜과 초콜릿에 땅콩이 듬뿍 들어간 케이크라 고소하고 달달한 케이크에요.
쉽고 간편하게 사각 용기에 쌓아 만들었는데 보관도 만들기도 편하더라구요~
냉장실에서 굳히는 정도에 따라 케이크의 단단함이 달라지는데 오래 굳혀도 실온에 잠시 꺼내두면 부드럽게 녹아 먹기 좋게 된답니다~
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막에 재료를 적어 두었습니다!
I wrote down the ingredients in the subtitles!
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
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-틀 사이즈 Mold size : 18cm / 그릇 용량 : 1.7L
[재료 Ingredients]
3개 달걀
90g 설탕
3g 바닐라익스트랙
25g 무염버터
30g 우유
75g 박력분
15g 코코아파우더
120g 설탕
55g 무염버터
85g 생크림
2g 소금
100g 땅콩
100g 다크 커버춰 초콜릿
100g 생크림
100g 땅콩
200g 차가운 생크림
30g 슈가파우더
200g 차가운 크림치즈
3 Eggs
90g Sugar
3g Vanilla extract
25g Unsalted butter
30g Milk
75g Cake flour
15g Cocoa powder
120g Sugar
55g Unsalted butter
85g Whipping cream
2g Salt
100g Peanut
100g Dark couverture chocolate
100g Whipping cream
100g Peanut
200g Cold whipping cream
30g Powdered sugar
200g Cold cream cheese
[만드는 과정]
초코 케이크 시트
1. 끓인 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕과 바닐라 익스트랙을 넣어 주세요.
2. 달걀이 익지 않도록 계속 저으면서 온도가 40도 정도가 될 때까지 중탕합니다.
3. 달걀이 들어 있는 볼을 내리고 버터와 우유가 들어 있는 볼을 냄비에 올려 중탕해 주세요.
4. 폭신하고 높이감 있는 시트를 위해 달걀을 휘핑해 미세하고 조밀한 기공의 상태로 만들어 주세요.
(마지막 1~2분은 가장 낮은 속도에서 기공을 정리해 주세요.
5. 밀가루와 코코아 파우더를 체에 쳐서 넣고 주걱으로 섞어 주세요.(약 40회 정도)
6. 약간의 반죽을 중탕한 버터와 우유에 넣고 골고루 섞어 주세요.
(버터와 우유가 반죽에 직접 닿으면 기포가 많이 꺼질 수 있답니다)
7. 본 반죽에 넣고 골고루 섞어 주세요.(약 30회 정도)
8. 18cm 정사각형 틀에 반죽을 붓고 175도 오븐에서 32분 정도 구워 주세요.
9. 틀에서 꺼내 식힌 뒤 윗면과 아랫면을 잘라내고 2장으로 잘라 주세요.(높이 약 1.5cm)
카라멜
10. 냄비에 설탕을 넣고 연한 갈색이 될 때까지 끓이며 녹여 주세요.
11. 버터를 넣고 섞으면서 끓이다가 소금을 넣고 섞어 주세요.
12. 생크림을 나누어 넣고 섞어 주세요.(생크림을 넣을 때 많이 끓어올라 뜨겁기 때문에 조심하세요)
13. 볼에 옮겨 담고 땅콩을 넣어 섞은 뒤 실온 상태로 식혀 주세요.
가나슈
14. 다크초콜릿에 생크림을 붓고 전자레인지에서 50초 정도 가열한 다음 잘 섞어 녹여 주세요.
15. 땅콩을 넣고 섞어 실온 상태로 식혀 주세요.
크림치즈 크림
16. 생크림에 슈가파우더를 넣고 약 50% 정도 휘핑해 주세요.
17. 차가운 상태의 크림치즈를 넣고 저속에서 휘핑해 단단한 크림을 만들어 주세요.
18. 그릇에 케이크 시트를 넣고 크림치즈 크림을 짜주세요.
19. 땅콩을 넣은 카라멜을 넣고 평평하게 눌러 펴고 케이크 시트를 올려 주세요.
20. 크림치즈 크림을 넣고 평평하게 한 다음 땅콩을 넣은 가나슈를 부어 주세요.
21. 평평하게 하고 냉장실에서 1~2시간 정도 굳혀 주세요.
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*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#스니커즈케이크 #초콜릿케이크 #카라멜케이크 #SnickersCake #ChocolateCake #CaramelCake
#베이킹 #디저트 #baking #dessert
Chocolate Snickers Cake Recipe | Caramel Chocolate Cake | Snickers Cake Recipe
If you like the Snickers candy bar this Chocolate Snickers Cake will become your favorite! Made with three layers of not too sweet chocolate cakes, with a caramel peanut filling, covered in a caramel cream cheese filling, topped with a ricotta peanut butter frosting and garnished with a dark chocolate ganache, chopped peanuts and a Snickers bar. This is so delicious! This amazing cake is perfect for any occasion, and especially for birthday parties!
INGREDIENTS
For the Chocolate Cake:
28 oz (400g) peeled and grated zucchini, without fluid (about 2-3 large zucchini)
3 large eggs, at room temperature
½ cup (100g) light brown sugar
½ cup (120ml) vegetable oil
2 cups (260g) all-purpose flour
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
⅔ cup (70g) cocoa powder, unsweetened
For the Caramel Peanut Filling:
½ cup (100ml) heavy cream
1 cup (200g) light brown sugar
1 stick (100-113g) unsalted butter
⅔ cup (170g) creamy peanut butter
1 teaspoon gelatin
⅓ cup (3 oz or 50g) chopped roasted peanuts
1 Snickers bar
For the Caramel Cream Cheese Filling:
14 oz (400g) cream cheese, at room temperature
1 cup (250g) heavy cream
½ cup (150g) caramel sauce (the remaining)
For the Ricotta Peanut Butter Frosting:
5 oz (140g) cream cheese, at room temperature
1 cup (250g) Ricotta cheese
4 oz (100g) creamy peanut butter
For the Chocolate Glaze:
4 oz (100g) dark chocolate 70%
4 teaspoons (20ml) vegetable oil
For the Garnish:
chopped Snickers bar
chopped roasted peanuts
PREPARATION
To Make the Chocolate Cake.
1. Preheat oven to 350°F (180°C). Grease the 7-inch (19cm) round cake pan; set aside.
2. In a large bowl, combine grated zucchini and salt. Leave it for 5 minutes. Place grated zucchini in a sieve over a bowl and press with the back of a spoon to remove moisture.
3. Place zucchini, sugar, eggs and oil into a mixer bowl and whisk until light and fluffy.
4. In a medium bowl, mix together flour, cocoa powder, baking soda and baking powder.
5. Add the creamed mixture and whisk until smooth.
6. Pour batter into prepared cake pan. Cover with aluminium foil and bake for about 40 minutes. Then remove foil and bake another 20 minutes or until a wooden pick inserted in center comes out clean.
7. Remove from the oven and turn the cake over onto the cooling rack. Wrap and allow it to cool completely.
To Make the Caramel Peanut Filling.
1. Soak gelatin in cold water and leave to soften.
2. In a saucepan, heat sugar to caramel color. Add the cubed butter and mix until the butter is completely dissolved. Gently pour in hot cream and mix until smooth.
3. Remove from heat and cool completely. Weigh 250 grams (for about 1 cup) of caramel; set aside the rest for the Caramel Cream Cheese Filling.
4. Add peanut butter and softened gelatin to 1 cup (250g) of caramel.
5. Divide caramel peanut mixture between the two prepared 6-inch (16cm) cake pans.
6. Sprinkle chopped roasted peanuts on top on one layer of caramel peanut filling and place chopped Snickers bar on top of the second layer of caramel peanut filling.
8. Place two cake pans with filling into freezer.
To Make the Caramel Cream Cheese Filling.
1. Beat together the cream cheese and heavy cream on medium-high speed for 5 minutes until light and fluffy.
2. Add the ½ cup (150g) of remaining caramel and beat until combined.
To Make the Ricotta Peanut Butter Frosting.
1. Beat together cream cheese, Ricotta cheese and creamy peanut butter until smooth.
To Make the Chocolate Glaze.
1. Melt the chocolate in the microwave, add oil and mix until well combined. Cool completely.
To assemble.
Cut chilled cake into 3 equal parts. Spread a generous amount of Caramel Cream Cheese Filling onto one cake layer, pipe a barrier ring of filling around the cake layer, then fill it with the one layer of caramel peanut mixture. Using a spatula, smooth filling on top. Top with second cake layer and repeat the process. Then place third layer of cake; do an initial crumb coat all over cake and refrigerate for 30 minutes. Remove cake, frost with frosting layer and garnish with chopped snickers bar and roasted peanuts.
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Chocolate Brie Cheese Mousse Cake
Black Forest Cake
Oreo Cheesecake Chocolate Cake
Vanilla Chocolate Buttercream Cake
Chocolate Cherry Pie
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This cake of caramel and chocolate combo that will melt in your mouth | Amazing Soft Snickers Cake
Snickers Cake – If you like a combo of caramel and chocolate like I do, this is the cake for you. And I’m sure this is most people’s favourite. I love Snickers bars, and it’s heavenly to have the similar flavours in a cake form. I applied a chocolate genoise which give a soft and moist cake texture. Similar to a Snickers Bar, there will be a layer of caramel peanut and cream. In this cream, I’m using Mascarpone to make the cream lighter and less sweet. Overall it’s came out as a big hit, everyone enjoys this cake. It’s super delicious. I love the flavouring so much with the added nuts, and the sweetness is well balanced with a bit of saltiness. I hope you’re inspired to try out this delectable cake. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Peanut Caramel Sauce
150g [¾ cup] roasted peanuts (I prefer it to be chunky, but I still lightly chop it so that it’s easier in the mouth)
230g [1 cup + 2tbsp] fine sugar
113g [½ cup] unsalted butter
150g [¾ cup] whipping cream
½ tsp salt
• Chocolate Genoise
4 large eggs
100g [½ cup] fine sugar
1 tsp vanilla extract
105g [¾ cup + 2 tbsp] cake flour
20g [3 tbsp] cocoa powder
35g [2½ tbsp] oil
55g [3½ tbsp] whole milk
• Cream Frosting
200g [1 cup + 1 tbsp] mascarpone cheese, room temp
30g [¼ cup] powdered sugar
480g [2 cups] whipping cream
syrup [1 tbsp sugar + 2 tbsp hot water]
• Deco
120g [¾ cup] milk chocolate (compound chocolate)
100g [⅓ cup + 1 tbsp] whipping cream
50g [½ cup] peanuts, chopped
piping tip: #869
Instructions:
• Peanut Caramel Sauce
1. Lightly chop the peanuts according to the size you desire. Chopping the nuts here is optional.
2. In a sauce pan, add sugar. Cook using low heat. Keep an eye at all time, do not leave the pan. Be patient as this will take about 10 minutes for the whole process.
3. Once you notice the edges is caramelised, with a wooden spatula, give it a stir. Keep stirring until the sugar turned into liquid.
4. Add in the butter. Increase the heat slightly to melt and combine the mixture. Reduce the heat once it has combined.
5. Add in the whipping cream. Keep stirring and cook it until it is bubbly and combined. Off the heat.
6. Add in the salt, mix to combine.
7. Transfer into a bowl.
8. Add in the nuts. Mix until combined.
9. Let it cool slightly. Cover with cling film and refrigerate for 1 hour or until it is thickened.
• Chocolate Genoise
1. In a large mixing bowl, add eggs, sugar and vanilla extract.
2. Place the bowl over a hot water bath.
3. Whisk unitl the sugar is dissolved. The purpose of the heat is to help dissolving the sugar.
4. Remove the bowl from the hot water bath.
5. With an electric mixer, start mixing on high speed until the batter is creamy, pale and volume doubled. This will take about 7-8 minutes. Lift up the mixer and draw a shape, the batter is able to hold the shape and not sink. Once achieved that, mix on low speed for another 2 minutes to release air bubbles.
6. Sift in the flour and cocoa powder. Use a whisk to mix in until combined, do not over mix.
7. Add in the oil and mix until combined.
8. Add in the milk and mix until combined.
9. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
10. Transfer the batter into a prepared 7 inch pan, greased and lined with parchment paper. Wiggle the batter with the spatula to release air bubbles.
11. Bake in preheated oven at 170°C/340°F for 30 minutes.
12. Let the cake cool completely before slicing.
13. Slice the cake into 3 sheets. Set aside.
• Cream Frosting
1. In a mixing bowl, add mascarpone cheese (room temp). Mix to ensure it’s softened.
2. Sift the powdered sugar into it, mix until combined.
3. In another chilled bowl of whipping cream, mix until lightly thickened.
4. Add half of whipping cream into the cheese. Mix until combined. Add the remaining cream, continue mixing on medium speed until the cream is stiff.
5. Transfer onto a piping bag.
• Assemble the Cake (refer to video)
• Deco
1. In a bowl, add the chocolate coins and whipping cream.
2. Melt the chocolate over a double boiler. Let it rest for 5 minutes.
3. Mix with a spatula until well combined and no lumps.
4. Add in the chopped nuts. Mix until combined.
5. Set aside until the mixture is cool down until room temperature.
6. Pour over the chilled frosted cake.
7. Refrigerate for 30 minutes.
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Email: gracioustreatz@gmail.com
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Unauthorized usage or stealing this video is prohibited.
സ്നിക്കേഴ്സ് ഇല്ലാതെ ഉണ്ടാക്കാം സ്നിക്കേഴ്സ് കേക്ക് ????|ഈ കേക്ക് ഉണ്ടാകാതെ പോയാൽ നഷ്ട്ടം????snickers cake
Ingredients
3eggs
1 cup flour(3/4cup maida+1/4 cup cocoa powder)
1cup powdered sugar
1tsp baking powder
1/4 tsp baking soda
1tsp vanilla essence
1/4 cup oil
For ganache
3/4 cup cream
1 cup chocolate
For filling
1/2cup sugar
2 tsp unsalted butter
1/2 cup peanut butter
#snickerscake#cake
The Most EPIC SNICKERS CAKE Recipe Step-By-Step | Cupcake Jemma
A lot of you ask me why I am so happy to give away our C&D Bakery recipes...I dunno, I'm just nice I guess! And it would be selfish to keep these amazing treats all to ourselves, especially when many of you live so far away that popping to the shop just isn't an option! All I ask it that you take lots of pics and tag me in them on Instagram (@cupcakejemma) so I can see you handiwork. Now...are you ready for the most awesome cake EVER? This is the amazing Snickers Cake!
Recipe:
For the Peanut Sponge...
315g soft unsalted butter
315g caster sugar
125g peanut butter
5 large eggs
315g self raising flour
pinch of salt
4 tbsp milk
For the chocolate sponge...
290g plain flour
310g caster sugar
55g cocoa powder
3/4 tsp of bicarbonate of soda
1/4 tsp salt
3 large eggs
200ml cold coffee/water
200g buttermilk
175ml vegetable oil
For the caramel....
200g caster sugar
120ml water
245g double cream
1 tsp vanilla
For the peanut nougat...
60g butter
225g caster sugar
70ml evaporated milk
240g marshmallow fluff
1/2 tsp vanilla
75g peanut butter
150g chopped salted peanuts
For the peanut buttercream
150g soft unsalted butter
80g peanut butter
340g icing sugar, sifted
3-4 tbsp milk
For the ganache...
300g 50% dark chocolate
150g unsalted butter
150g double cream
Extra peanuts for sprinkling!
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