Alternating layers of brown sugar cake and chocolate sponge sandwiched with peanut buttercream, chopped peanuts, salted caramel sauce and chocolate ganache make up this look-at-me celebration cake (and ode to the Snickers bar)… A bit of a project? Yes. Worth it? Definitely!

Ingredients:

For the chocolate sponge:

• 50g dark chocolate (melted and cooled)
• 250g soft butter
• 250g soft light brown sugar
• pinch salt
• 100g cocoa powder
• 250g plain flour
• 2 1/2 tsp baking powder
• 3 eggs
• 225ml milk

For the brown sugar sponge:

• 4 eggs
• 165g dark brown soft sugar
• 150g self raising flour
• 20g melted butter
• 60ml boiling water

For the peanut buttercream:

• 150g smooth peanut butter
• 100g soft butter
• 500g icing sugar
• 5tbsp milk

For the ganache:

• 100g dark chocolate
• 100g milk chocolate
• 200ml double cream

For the salted caramel:

• 150g caster sugar
• 150ml water
• pinch salt (to taste)
• 75ml double cream

For decoration (optional):

• chopped peanuts
• chocolate shards
• chopped Snickers bars
• thin ganache to create drips
• excess caramel

Method:

1. Preheat the oven to 160c. Grease and line two 7 inch cake tins ready for the chocolate cake layers.
2. To make the chocolate cake, cream together the butter, sugar and salt.
3. Add the eggs one at a time, beating well between each addition.
4. Now sift in about two thirds of the cocoa, flour and baking powder. Fold, then incorporate the melted chocolate with the same gentle action.
5. Fold in the rest of the dry ingredients followed by the milk. Distribute this batter between the two cake tins and bake for 30 minutes (or until a skewer comes out clean when inserted).
6. Cool the cakes in the tins for 10 minutes then transfer to a cooling rack.
7. Line the cake tins again and increase the oven temperature to 170c. Now you’re ready to make the brown sugar sponge layers!
8. To make this sponge place the eggs and sugar in a large bowl (or bowl of a stand mixer) then whisk until light and voluminous (about 10 minutes). Sift in the flour and fold, then add the melted butter and boiling water to the side of the bowl. Fold very gently to retain the air then distribute between the tins. Bake for 25-30 minutes until springy (or until a skewer comes out clean when inserted).
9. When the brown sugar sponges are cooked, cool in the tins for 10 minutes then transfer to a cooling rack. You should now have four cake layers (two chocolate and two brown sugar) and are ready to make the fillings.

1. Start off by making the caramel. Just place the sugar and water in a heavy bottom saucepan and gently heat to dissolve the sugar (do not boil or stir, just be patient!). After the sugar has dissolved increase the heat and boil for a few minutes; once the syrup reaches a deep amber colour remove from the heat and whisk in the cream (be careful as it will spit a little). Set aside to cool slightly then stir in the salt.
2. For the ganache simply chop up the chocolate and transfer to a jug or bowl. Heat the cream to just below boiling point and pour all over, allowing the chocolate to slowly melt. After a couple of minutes, stir the mixture to achieve a lovely smooth, glossy consistency. Set aside.
3. Finally, for the peanut buttercream beat the peanut butter and butter together with electric beaters (or a stand mixer). Once well combined continue whisking while you add the icing sugar a little at a time. Once you’ve added all the icing sugar increase the speed and add the milk; whisk until very light, fluffy and smooth.
4. To assemble the cakes stack a chocolate layer with ganache and salted caramel, followed by a brown sugar layer. Repeat this process then cover the entire cake with peanut butter icing. You can be as neat as you like! Decorate with peanuts, Snickers pieces and chocolate shards (more is more in this case!).

Enjoy!