1. Main Page
  2. Festive table
  3. Snickers mousse cake

Snickers Mousse Cake

Wow your guests with a stunning cake — success guaranteed! This Snickers cake is a chocolate beauty loaded with nuts, mousse, and caramel. One cross-section photo says it all. I recommend making this cake for a special occasion and soaking up all the compliments (they're inevitable!).

sagaAuthor avatar
Recipe author
Snickers mousse cake
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 7 g
Fats 35 % 19 g
Carbohydrates 52 % 28 g
348 kcal
GI: 14 / 0 / 86
    1. The first thing to make is the sponge:
    • sift the flour, cornstarch, cocoa powder, and baking powder into a deep bowl;
    • in a separate bowl, crack in the whole eggs, add the yolks, and add the salt and sugar;
    • set this bowl over a water bath (double boiler) and beat with a mixer until the mixture grows in volume and turns hot;
    • take the bowl off the water bath and keep beating for about 7 minutes, until the mixture cools;
    • fold the dry ingredients into the mixture and gently combine;
    • line a springform pan (8 inches / 20 cm across) with parchment, pour in the batter, and bake in an oven preheated to 340°F (170°C) for about 30 minutes;
    • once the sponge is at room temperature, wrap it in plastic wrap and refrigerate overnight.
    1. Now the second step toward pure bliss — the salted caramel:
    • put the sugar in a heavy-bottomed pan over medium heat and stir constantly until the crystals fully dissolve into a golden caramel;
    • in a separate pan, heat the cream and bring it to a boil;
    • take the caramel off the heat, add the butter and salt, stir well, then pour in the hot cream (the mixture will sizzle — don't worry, that's normal);
    • return the pan to the heat and cook for about 5 minutes, then turn off the stove and let the caramel cool to room temperature.
    1. Now make the mousse:
    • pour the water into a saucepan, add the sugar, bring to a boil, then cool;
    • toast the peanuts in a dry skillet (or in the oven), then add the cocoa butter;
    • cover the gelatin with cold water and let it bloom;
    • put the egg yolks in a small saucepan, pour in the cooled sugar syrup, set the pan over a water bath, and heat for 5 minutes;
    • beat the yolk-and-syrup mixture with a mixer; warm the bloomed gelatin in the microwave for about 20 seconds, stir in some of the caramel, mix thoroughly, then add it to the rest of the caramel;
    • whip the cream with a mixer to a fluffy, creamy texture, then fold it together with the caramel mixture and the previously beaten yolks, mixing thoroughly;
    • fold the toasted peanuts into the mousse and mix again.
    1. Now it's time for the Chantilly cream:
    • put the gelatin in a bowl and cover with cold water;
    • once the gelatin blooms (in 7–10 minutes), warm it in the microwave for about 20 seconds;
    • whip the chilled cream with the powdered sugar until fluffy;
    • fold some of the whipped cream into the gelatin, mix, then combine with the rest of the cream and mix again.
    1. The fun part — assembling the cake:
    • slice the sponge into 3 equal layers (I use a long serrated knife — very handy — but you can use a thread if that's what you're used to);
    • place the first layer in a springform pan, pour over half the caramel mousse, and refrigerate for 20 minutes to let the mousse set;
    • then pour over half the Chantilly cream and top with the second layer; refrigerate again for 20 minutes;
    • after the second layer, repeat the layers of caramel mousse and Chantilly cream, keeping the same order and chilling times;
    • refrigerate the fully assembled cake overnight.
    1. Glaze the cake (melt the chocolate over a water bath, add the butter, and whisk together) and sprinkle with roasted peanuts. You can chop up a Snickers bar to decorate, but that's all optional and up to you :)
  • The cake is ready to delight you with its gorgeous looks and knockout flavor!
  • Enjoy ;)

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Raw peanuts with shells - 564  kcal/100g
  • Raw peanuts without shells - 568  kcal/100g
  • Boiled peanuts - 376  kcal/100g
  • Roasted peanuts with shell - 582  kcal/100g
  • Roasted and salted peanuts - 585  kcal/100g
  • Peanuts nuts - 568  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Starch - 320  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Gelatin - 355  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Baking powder - 79  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Chocolate 70 % - 539  kcal/100g
  • Dark chocolate - 539  kcal/100g
  • Cocoa butter - 884  kcal/100g

Similar recipes

Related and additional categories: