Amazing snickers mousse cake that any snickers fan going to love! This mousse cake is so gentle, decadent and super delicious. Layers of chocolate sponge cake, milk chocolate mousse, caramel peanut layer, white chocolate mousse and that deliciousness covered with chocolate mirror glaze.
This cake is perfect for birthday, holiday or any other special occasion.
INGREDIENTS FOR YIELDS
For the chocolate sponge cake:
1/3 cup (40g) cocoa powder
110g (3/4 cup + 2 Tbsp) all-purpose flour
1/2 cup (100g) sugar
2/3 teaspoon Baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3½ tablespoons (50ml) Coffee, cold
3 tablespoons (40g) vegetable oil
Caramel Peanut Layer:
1/2 cup (100g) sugar
100ml heavy cream, room temperature
50g (1.75oz) butter
4g Gelatin powder + 20 ml water
100g (3.5oz) crushed toasted peanuts
Milk Chocolate layer:
80g (2.8oz) milk chocolate
1/2 cup (120ml) heavy cream
1 tablespoon (15g) butter
4g Gelatin powder + 20 ml water
1½ cups (360ml) Heavy cream, divided
250g (8.8oz) White chocolate
14g Gelatin powder + 60ml water
200g (7oz) Cream cheese
Chocolate mirror glaze:
3.5 oz (100g) sweetened condensed milk
6 oz (175g) dark chocolate, cut in small pieces
3/4 cup (150g) sugar
1 tbsp (10g) Gelatin powder + (50ml) cold water
3 tablespoons (25g) unsweetened cocoa powder
Milk chocolate layer: in a small bowl mix gelatin and cold water. Let bloom for 10-15 minutes.
chop the chocolate and place in a heatproof bowl. In a small saucepan bring milk to a simmer, then pour over the chocolate. Add butter and let sit for 1-2 minutes. Stir until melted and smooth. Melt the gelatin in microwave for 15 seconds, then add to the chocolate mixture and stir until combined. set aside.
In a separate bowl whip heavy cream to soft peaks, then gradually add chocolate mixture, while still whipping. Stop whipping when incorporated and has mousse consistency.
Prepare 16cm (6-inch) cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Freeze for at least 4 hours.
Caramel peanut layer: in a small bowl mix gelatin and cold water. Let bloom for 10-15 minutes.
Heat sugar in a medium saucepan over medium-high heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted and reached a deep amber color, remove the saucepan from heat. Immediately pour heavy cream (Be careful, as the caramel will bubble up) and Whisk until all the cream has been incorporated and you have a smooth sauce. Add butter, stir until melted. Return the sauce pan to heat and cook, stirring frequently for 5 minutes.
Let cool for 3-4 minutes, then add bloomed gelatin and stir the gelatin has dissolved. Let cool.
Pour the mixture into a 16cm (6-inch) cake ring with plastic wrap stretched on the bottom. Add crushed peanuts and lightly press. Freeze for at least 4 hours.
Chocolate sponge cake: preheat oven to 175C (350F).
to a bowl sift flour, cocoa powder, baking powder and baking soda. Stir and set aside. In a separate bowl mix buttermilk, oil and coffee.
In a separate bowl, beat egg, sugar and salt. Beat on high speed for 4-5 minutes, until light, pale and fluffy. Gradually add flour mixture and beat until incorporated, then add half of buttermilk mixture and beat until incorporated. Repeat two times.
Pour the butter into a 20cm (8-inch) baking pan, lined with parchment paper. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes in the pan. Release from the pan and allow to cool completely. cut the top of the cake to make it flat. Freeze until ready to assemble.
White chocolate mousse: in a small bowl mix gelatin and cold water. Let bloom for 10-15 minutes.
Place chopped white chocolate in a heatproof bowl. In a small saucepan bring 2/3 cup (160ml) of heavy cream to a simmer, pour over the chocolate. Let sit for 1-2 minutes, then stir until smooth. Melt the gelatin in the microwave for 15 seconds, add and stir until incorporated.
In a separate bowl beat cream cheese until soft, while whisking, gradually add white chocolate mixture. Beat until incorporated. In a separate bowl whip heavy cream to soft peaks. Gradually pour mousse mixture, beat on low – medium speed until incorporated.
Assembly: prepare 18cm (7-inch) cake ring with plastic wrap stretched on the bottom and cake collar on the edges. Using a 16cm (6-inch) cake ring, cut the sponge cake.
Pour 1/3 of the mousse, shake and spread evenly, freeze for 5-10 minutes, gently place milk chocolate layer in the center. Pour another 1/3 of mousse, freeze for 5-10 minutes more. Gently place the frozen caramel layer in the center. Pour the remaining mousse, leaving 1 cm space on top and place the sponge cake in the center, lightly press, and spread evenly the mousse. Cover with plastic wrap and freeze for at least 8 hours.
Mirror glaze: In a small bowl stir the gelatin with water and let bloom for 10-15 minutes. Place the chocolate in a bowl and set aside.
Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved. Pour the hot cocoa mixture over chocolate. Let sit for about 3-4 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.
Take the cake out of the freezer and remove the cake ring and cake collar. place the over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with toasted crushed peanuts.
Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze.