Being inspired by the amazing snickers bars, I’ve come out with a decadent and elegant dessert, perfect for the upcoming holidays or for any other occasion all year round. This amazing Snickers Mousse Cake is made of a chocolate peanut sponge cake at the bottom topped with an irresistible gooey salted caramel and peanut layer, followed by a silky flavorful peanut and cream cheese mousse and all topped with a shiny chocolate glaze. Can it get any better than this? Not to mention it is gluten free as well.
I am pretty excited about how this cake turned out and the amazing flavor combination it’s bursting with. The cake is very well balanced, not too sweet, the gooey salted caramel layer with bits of crunch peanuts is absolutely delightful and pairs so well with the peanut sponge and smooth peanut mousse. All these layers together with their different texture bring an incredible experience for your taste buds.
The recipe is not too difficult, each step is quite easy and quick to prepare. With a bit of patience and organizing your efforts will be rewarded for sure. Hope you will try it out and enjoy!
Snickers Mousse Cake - Chocolate Caramel Peanut Mousse Cake
Chocolate Peanut Sponge Cake
- 2 eggs separated
- 1/4 tsp (1g) salt
- 1/3 cup (70g) sugar
- 2/3 cup (70g) ground toasted unsalted peanuts
- 1/4 cup (30g) unsweetened cocoa powder
Caramel Peanut Layer
- 1 cup (200g) sugar
- 3 tbsp (45ml) water
- 3.5 oz (100g) whipping cream
- 4 tbsp (60g) unsalted butter
- 1 tsp (5g) salt
- 1 tsp (5g) vanilla extract
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water for dissolving the gelatin
- 1 cup (100g) unsalted peanuts toasted
Peanut Butter Cream Cheese Mousse
- 1 1/4 (300g) cream cheese
- 1/2 cup (120g) creamy peanut butter room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 2 1/2 (8g) gelatin powder
- 3 tbsp (45ml) water
- 1 1/4 (300g) whipping cream (35% fat) chilled
- 6 oz (180g) semisweet chocolate
- 3/4 cup (180g) whipping cream
- 2 1/2 (37ml) milk
- 2 1/2 (37g) unsalted butter at room temperature
- 3 tbsp (45g) creamy peanut butter
- chopped peanuts
- peanut halves
- Prepare chocolate peanut sponge cake. Preheat oven to 325F (160C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
- Separate whites from yolks. Add salt over the whites and start whipping until foamy.
- Gradually add sugar and continue whipping until soft peaks form.
- Gently fold in beaten egg yolks, ground peanuts and cocoa powder.
- Pour the batter into the prepared pan and bake for 17-20 minutes until a toothpick inserted into the center comes out clean. Don’t overbake.
- Cool completely.
- Prepare the salted caramel peanut layer. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a dark caramel color.
- Remove the pan from the heat and add the cream. It will bubble a little bit.
- Cook for about 1 minute stirring constantly with a wooden spoon or spatula until smooth.
- Remove from heat and add vanilla extract, salt and butter. Stir well until smooth. Transfer into a bowl and set aside.
- Dissolve gelatin in 2 tablespoons of water and let it swell for 5-10 minutes.
- Add the bloomed gelatin to the warm caramel and stir until completely dissolved. Let cool.
- Stir the toasted peanuts into the caramel.
- Line a 7 inch (18 cm) round pan or ring with plastic wrap.
- Pour the caramel mixture into the pan and freeze for 2-4 hours or even overnight.
- Prepare the peanut butter cream cheese mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla and peanut butter and mix to combine. Place the gelatin over low heat just until the gelatin dissolves and pour it over the cream cheese mixture and mix to combine.
- In another bowl mix cream until soft peaks form. Gently fold the cream into the cream cheese and peanut butter mixture.
- Assemble the cake. Remove the caramel from the freezer. Invert the sponge cake on top of the caramel. Flip and make sure to leave a border of ½ inch (1cm) from the caramel to the edge of the cake.
- Place a cake ring around the cake and line with an acetate sheet.
- Pipe the mousse on sides and top. Smooth the top using an offset spatula.
- Cover and refrigerate for 4-6 hour or overnight.
- Prepare the chocolate glaze. Place the chocolate into a heatproof bowl and melt over bain-marie.
- In a small saucepan add cream and milk and bring to a simmer.
- Gradually incorporate into melted chocolate.
- Add butter and stir until melted.
- Take the cake out of the refrigerator, remove the ring and acetate sheet and place the cake over a rack or simply on a bowl or pan that is placed on a plastic wrap 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 chopped peanuts.
- Transfer the cake to a serving platter and refrigerate for 20 minutes to set the glaze.
- Melt peanut butter over very low heat and transfer to a piping bag fitted with a no.2 plain nozzle.
- Pipe a few lines on top of the cake and decorate with peanut halves.
- Slice and enjoy!