This is the most moist and decadent chocolate cake with rich American buttercream frosting.
For the cake you will need:
Preheat your oven to 180 degrees.
Beat eggs first then add in sugar one spoon at a time beat for three to five minutes till the sugar is incorporated. Add in butter and oil to the mix and beat. Add in Vanilla and beat for thirty seconds. Sift the dry ingredients. Now gently pour in the wet ingredients and fold using a whisk. Add on buttermilk slowly. Don’t put the whole batch at a time. Some of it will be left in the end. Just add till the ribbons form in the batter. How to tell that take your whisk over the mixing bowl and if your batter is falling smoothly back into the bowl in a ribbon shape then it’s done.
Pour the batter into the greased pans. I used two six inch pans. Bake for 35 minutes or till the skewer comes clean. Let it stay in the oven for five minutes then remove it. Put it in the fridge overnight when they cool down . Take a serrated knife and cut through the cakes to form equal layers.
For the American buttercream:
It requires equal parts butter and icing sugar. So I used 400 gms of butter and 400 gms of icing sugar. Yes that’s a bit much but you need it to cover a three layer cake. With half a cup of Cocoa. Beat in butter that’s at room temperature but still holds its shape add in sugar one at a time. The lastly add Cocoa. Take a piping bag with Wilton tip 2 D to pipe the cake.
For Caramel Sauce!
Take one cup of sugar. Half a cup of cream and 1 tbsp of salted butter. Put the cup of sugar in a pan. Add just enough water to cover it. Put it on stove to cook at low heat. Once all the sugar has dissolved add in half a lime. It will start to bubble up and as soon as it turns honey colour remove it from the stove. Add in butter and cream and whisk an transfer it immediately to a new bowl. This way your caramel won’t crystallise. Let it come to room temperature before you use it on the cake.
For Ganache. Take 50 gms of semi sweet chocolate and one tbsp of salted butter and melt it in microwave for 10 second bursts. Add in 2 tbsp of warm milk in the end to make it smooth. Pour it over the cocoa sticks.
Put layers of buttercream on top o the first cake layer. Then take atleast five Snickers and cut them down. Distribute them over the cake equally. Put the second layer of cake and repeat. The last layer of cake add in buttercream on top and start working it downwards. Smooth out the sides with additional buttercream. Take Waffy Cocoa sticks and put them on the buttercream frosting. They will stick to the fresh buttercream. Now make ribbons using tip 2 D on the top. Just on the sides. And a huge blob in the middle. Put 3 mini Snickers cut into pieces in the centre. Take roasted peanuts and sprinkle them in the middle of between the Snickers and the frosting.
Take a spoon and spread the chocolate ganache over the cocoa sticks. Add caramel sauce over the peanuts and your cake is ready.