I made this cake for my Dad for Father’s Day. I found the recipe in a magazine at work and adapted it so everything is home made (except for the chocolate bar) This cake has four components, so that means four recipes: chocolate cake, peanut butter nougat, chocolate buttercream and caramel.
250g unsalted butter, softened
1 cup caster sugar
2 1/2 cups self-raising flour
3/4 cup cocoa powder
2 cups buttermilk
1. Preheat oven to 180°C (360°F) Grease and line two round cake tins (mine are about 8 inch tins I think)
2. Using an electric mixer, cream together butter and sugar in a large bowl until pale. Add eggs, one at a time, beating well between each addition. Fold in sifted combined flour and cocoa alternately with buttermilk until well combined.
3. Divide evenly between the two tins (I weighed mine out because I’m a big weirdo and had about 800g of mixture in each tin)
4. Bake for 60 minutes, or until a skewer comes out clean. Leave to cool in tin for 10 minutes then turn onto a rack to cool completely.
Peanut Butter Nougat
1 cup caster sugar
3/4 cup glucose syrup
1/3 cup water
1 egg white
3/4 cup smooth peanut butter, melted and cooled
1/2 cup roasted salted peanuts
1. Combine sugar, glucose and water in a medium saucepan. Stir over low heat until sugar dissolves.
2. Increase heat to high. Boil, without stirring, until syrup reaches 130°C on a candy thermometer.
3. Using a stand mixer, beat the egg white until stiff peaks form. Once the syrup has reached temperature, gradually add it to the egg white in a slow steady stream, beating on high as you pour the syrup in (I recommend using a stand mixer for this because it does go pretty stiff if you try and beat it by hand) Fold peanut butter and nuts through.
4. Line one of the cake tins with cling wrap then pour the nougat into the tin, smoothing the top. Chill in the fridge to set for about 2 hours.
160g unsalted butter, softened
120g icing sugar
40g cocoa powder
1. Using an electric mixer, cream butter in a medium bowl until light and fluffy.
2. Sift over icing sugar and cocoa powder and beat well to combine.
200g caster sugar
60g unsalted butter, cubed
1/2 cup thickened cream
1. Heat sugar in a saucepan over medium heat, stirring constantly with a rubber spatula (just a side note, make sure your spatula is a good heatproof one because mine melted into the sugar and ruined everything!!! A whisk will also do the job too)
2. Sugar will form clumps and eventually melt into a thick light brown coloured liquid as you continue to stir.
3. Once the sugar is completely melted, add the butter straight away (the caramel will bubble rapidly when you add it) and stir into the caramel until it has completely melted, about 2 minutes.
4. Slowly drizzle in the cream while whisking the caramel. Once all the cream has been added, allow the mixture to boil for about a minute (it will rise slightly as it boils)
5. Remove from the heat and set aside to cool (you can add 1 tsp of salt at this point to make salted caramel).
Assembling the cake
1. Put one cake on a plate, then the nougat, then the second cake.
2. Cover the top cake and the sides of the bottom cake with buttercream, leaving the nougat exposed.
3. Drizzle about 1/3 cup of the caramel over the cake, allowing it to run down the sides. Leave a little puddle in the middle and top the cake with about four fun-sized snickers chocolate bars cut into four pieces each (or two full-sized bars cut into eight pieces each)