“Where love has no boundaries”
For those who adore chocolate, love the smooth silky taste of caramel and the salty crunch of peanut butter this gorgeous cake will have you giddy with excitement. Willy Wonka would be both delighted and shocked to see that a beloved confectionary bar can be transformed into a feast for the eyes and a playground for the taste buds.
Lets not talk about the hips – moderation is always the key!
While flicking through the pages of favourite magazines I came across a few recipes by Heston Blumenthal and his version of a Giant Snickers Cake tempted as I was at the time I thought I would set my own challenge and try to recreate or deconstruct this recipe. This version is for the “Home Baker” an easy and quick version that I think everyone should bake and enjoy with the whole family, neighbours, friends or workmates…..It’s a Show Stopper!
You will need:
2 x 7 inch cake tins greased and lined with baking paper
1 Packet of White Wings Chocolate Heaven Cake
250g Cream Cheese
1 cup Caramel (Store bought is ok to use)
1/2 cup Crunchy Peanut Butter
225 g Milk Chocolate (for melting and cooking) roughly chopped
115 g Cream
1 Tablespoon Unsalted Butter
1 Tablespoon Honey
1: Make the chocolate cake as per directions on the packet, divide the batter between the two cake tins and bake as directed.
2: To make the filling place the cream cheese in the bowl of a standard mixer or use a hang held mixer to cream the cheese to a smooth paste with no visible lumps. Add the caramel and blend well to combine remember to scrap down the sides of the bowl so that all the cream cheese has been incorporated. Add the peanut butter and mix well. Set aside.
3: To make the chocolate ganache place the chocolate in a heat proof bowl. Place the cream, butter and honey in a small pot and bring them to a gentle simmer pour over the chocolate and mix till smooth and glossy.
4: Once the cake has cooled evenly trim the tops off to form and even surface. Slice each cake in half. Divide the filling into three portions and use one portion per layer. Check that your cake is stacked straight. Allow to set in the fridge for 30 minutes.
*Note: Make sure you use the bottom layer of one of the cakes as the very top, in other words you will need to flip it this will allow you to have a lovely smooth and straight surface to work with.
5: Pour a little ganache over the top of the cake and allow it to roll over the side. With the remainder of the ganache – smear it around the edge of the cake filling in and gaps (if the ganache is too runny wait a little for it to cool further and thicken).
* Note: I have finely chopper up some more chocolate and loosely decorated the sides.
6: For a finishing touch pipe little dots of caramel around the edge of the top of the cake.
This really is a cake with decadent proportions, but I have always found that the best way to enjoy it is by sharing a few delicious calories with friends.
When I made this cake originally it was a Swiss Roll and I made everything from scratch even the caramel. I think this is a lovely quick and easy way to achieve almost the same gorgeous results.