Snickers Cake

Chocolate Cake Directions:

1. Preheat oven to 350 F. Grease 8" pan with baking spray.
2. Sift together flour and baking soda; set aside.
3. Cream the eggs and sugar in the bowl of stand mixer, fitted with the whisk attachment, or with hand whisk or hand mixer.
4. Add condensed milk, cocoa powder, sour cream, and vanilla while the mixer is still whisking on lowest speed.
5. Once all ingredients in the bowl are fully mixed in/incorporated, add the dry ingredients and mix just until combined.
6. Transfer the batter into prepared pan, and bake on middle rack for 30-40 minutes (until inserted toothpick comes out mostly dry and clean)
7. Cool to room temperature in pan, then wrap and refrigerate or freeze for 4-6 hours or overnight before use.

Chocolate Cream:

Add all ingredients to the mixer’s bowl, fitted with whisk attachment, and mix on high speed until it doubles in volume, becomes fluffy and silky (approximately 5 minutes).

Caramel Sauce:

Cook the sugar on low heat until dark amber color. Don't not stir. Whisk in the warm cream, then butter, cook till combined and melted. Remove from the heat and cool to room temperature before use.

Nougat:

Melt the butter on low-medium heat. Stir in the marshmallows and continue cooking on low heat until melted. Fold in the peanut butter and peanuts. Transfer into a greased 8" baking pan and freeze overnight before use.