EGGLESS SNICKERS CAKE
| ULTIMATE RECIPE
Eggless 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. What can be more lovely when this is an eggless cake. I love Snickers bars, and it’s heavenly to have the similar flavours in a cake form. In this version, I've made the cake without using oven and it came out amazing just like it's oven bake. It's super soft and moist. Similar to a Snickers Bar, there will be a layer of caramel peanut and cream. In this cream, I’m using cream cheese (you can use yogurt or mascarpone as substitute or completely omit is fine too) in the frosting. 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!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Peanut Caramel Sauce
100g [½ cup] roasted peanuts (I prefer it to be chunky, but I still lightly chop it so that it’s easier in the mouth)
200g [1 cup] fine sugar
100g [â…“ cup + 2 tbsp] unsalted butter
130g [½ cup + 1 tbsp] whipping cream
½ tsp salt
• Eggless Chocolate Sponge Cake
36g [2½ tbsp] whole milk
15g [1 tbsp] white vinegar
100g [½ cup] fine sugar
40g [3 tbsp] oil
60g [¼ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] cake flour
30g [¼ cup] cocoa powder
1 tsp baking powder
½ tsp baking soda
70g [â…“ cup] hot water
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Chocolate Ganache
120g [¾ cup] dark chocolate (compound chocolate)
120g [½ cup] whipping cream
• Cream Frosting
150g [â…” cup] cream cheese, room temp
30g [¼ cup] powdered sugar
360g [1½ cup] whipping cream
syrup [1 tbsp sugar + 2 tbsp hot water]
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.
• Eggless Chocolate Sponge Cake
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In a cup, add milk and vinegar, mix until well combined. Let it rest for 5 minutes before use.
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In a large mixing bowl, add in sugar, oil, yogurt, milk mixture, vanilla extract and salt. Mix vigorously until well combined.
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Sift in the dry ingredients in 2 batches: flour, cocoa powder, baking powder and baking soda. Mix until combined, do not over mix.
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Add in the hot water. Slowly mix until combined.
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Heat up a non-stick up in low heat, lightly grease the pan. Add in one third of the batter. Spread the even the layer. Cover with the lid for about 4-5 minutes or until the top of almost dry and cook. With a spatula, flip the cake over. Cover and cook for another 1-2 minutes. Let the cake cool on the cooling rack. Repeat the same process for the other 2 layers.
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Chocolate Ganache
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In a bowl, add chocolate and hot cream. Place the bowl over a double boiler. Let it sit for 5 minutes.
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After 5 minutes, the chocolate should be at a melting stage. Mix until both chocolate and cream are combined.
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Cover and refrigerate for 1 hour.
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After 1 hour, the chocolate should be hardened and if not it will be very thick. With a hand mixer, mix until creamy and smooth. Chocolate ganache is ready for use.
• Cream Frosting
1. In a mixing bowl, add cream 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 about one quarter of whipping cream into the cream cheese. Mix until combined. Add back the mixture into 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)
