Snickers Cake

Red Velvet Snickers Cake! Filled and topped with chopped snickers candy and peanut butter caramel frosting, topped with a chocolate ganache and more snickers candy!

For the chocolate cake:
3 cups Flour
½ cup Cocoa powder
2 tsp Baking powder
1 teaspoon Baking soda
2 cups Granulated sugar
3 Eggs
¾ cup Vegetable oil
1 cup Buttermilk
1 cup Coffee hot
½ tsp Salt
1 tsp Vanilla extract
1 tsp Red food colouring
For the peanut butter caramel frosting:
450 g Butter softened
5 cups Powder sugar
½ tsp Salt
2 tsp Vanilla extract
½ cup Caramel sauce smooth
½ cup Peanut butter
For the chocolate ganache:
100g Dark chocolate or semisweet
100g Heavy cream
For assembly
10 Snickers bars
For the cake:
Preheat the oven to 180 (350f) and prep three 8-inch baking pans with parchment paper.
Mix the eggs, oil, vanilla extract, sugar, cocoa powder, colouring and buttermilk. Mix well until combined. Add salt and the hot coffee, and mix.
Add the flour, baking powder, and baking soda, and mix until just combined.
Divide the mixture into the baking pans, and bake in a preheated oven for 25-30 minutes.
Let the cake cool completely.
Make the peanut butter caramel frosting:
Mix everything with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Assemble the cake
Top the first cake layer with ⅓ of the buttercream and spread an even layer of the buttercream with a spatula. Top the buttercream with the chopped snickers bars.
Top the cake with the second cake layer. Repeat adding the buttercream and chopped snickers and top with the third cake layer.
Frost the cake with the remaining buttercream and smooth it out with a spatula.
Chill for 10mins.
Make the chocolate ganache
Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for 50 seconds and let cool.
Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.
Top the cake with additional chopped snickers and enjoy!