Chocolate Snickers Cake

Recipe adapted from Kevin and Amanda

I ate a lot of chocolate this summer. A lot. Trust me, my waistline keeps reminding me. It was all definitely worth it though!

I made this cake for a friend’s birthday. He’s not much of a cake person, but he loves Snickers. I first saw this recipe in cupcake form and knew that it would be good either way, but for the particular situation bringing a cake was going to be easier than cupcakes. This was my first time making any kind of mousse and I had no idea it could be so easy (and delicious)! I decided to make two cake layers and tort them into 4 layers, with each layer being separated by a layer of mousse. The cake is frosted with a delicious chocolate buttercream and topped with chopped snickers. It would be easy to substitute and use any kind of candy on top (peanut butter cups anyone?).

Enjoy!

Chocolate Snickers Cake
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Cake:
1 box devil’s food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup milk
1 tsp vanilla

Chocolate Mousse:
2 cups milk chocolate chips
2 cups heavy whipping cream

Chocolate Buttercream:
1 stick butter, room temperature
1/2 tsp vanilla
2 1/2 cups powdered sugar
1/4 cup cocoa powder

3 Regular sized Snickers

Preheat oven to 350 degrees. Mix together all ingredients for cake. Batter will be thick. Pour into two well greased 8 or 9 inch cake pans. Bake as directed on box, or until toothpick inserted into center comes out clean. Let cakes cool for 5 minutes in the pan, then remove and place on wire rack to cool completely.

To make the mousse melt the chocolate chips in a microwave safe bowl, stirring every 30 seconds. Pour the heavy cream into a separate bowl and whip with a mixer on medium high speed for several minutes, until stiff peaks form. Fold the chocolate into the whipped cream and mix until combined. Set aside.

To make the frosting beat together the butter and vanilla, then add in powdered sugar and cocoa powder.

To assemble the cake, cut each of the two layers in half, creating four thin layers. Stack the cake layers with ⅓ of the mousse filling between each layer. Frost the outside of the cake with the chocolate frosting. Set aside approximately ¾ cup of frosting to place swirls around the outer top edge of the cake, if desired. Chop Snickers into small pieces and place on top of cake.