I Made a Cake That Tastes Like a Snickers. Mostly.

By Whisk Takers

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INGREDIENTS Units: 1 cup = 240 ml (US); 1 tbsp ≈ 15 ml; 1 tsp ≈ 5 ml. Chocolate cake - All-purpose flour — 1 cup (115 g) - Unsweetened cocoa powder — ½ cup (40 g) - Sugar — 1 cup (200 g) - Sour cream (full-fat) or Greek yogurt — ⅓ cup (90 g) - Vegetable oil — ¼ cup (60 ml) - Egg (large), room temperature — 1 - Milk or buttermilk, room temperature — ¼ cup (60 ml) - Boiling water — ¼ cup (60 ml) - Baking soda — 1 tsp (5 g) - Baking powder — ½ tsp (3 g) - Pinch of salt One 8×8-inch (20×20 cm) layer Peanut caramel - Sugar — 1 cup (180 g) - Butter — ¾ stick (3 oz / 85 g) - Heavy cream — ½ cup (120 ml) - Roasted salted peanuts — 1 cup (150 g) - Salt — ½ tsp (2 g) Peanut ganache - Semisweet chocolate baking bar — 4 oz (120 g) - Heavy whipping cream — ½ cup (120 ml) - Roasted salted peanuts — ⅔ cup (100 g) Cream cheese frosting - Cream cheese (brick-style), cold — one 8-oz pack (225 g) - Heavy whipping cream, cold — 1 cup (240 ml) - Powdered sugar — ⅓ cup (40 g) SNICKERS CAKE — 8×8-inch