The Ultimate Snickers Layer Cake

16 standard portions

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Ingredients

• 400 g Unsalted butter
• 200 g Caster sugar
• 200 g Soft light brown sugar
• 4 Medium free range eggs
• 415 g Self raising flour
• 60 g Good quality cocoa (like Green & Blacks)
• 1 Tsp Baking Powder
• 300 g Full fat Greek yoghurt
• 1 Tsp Vanilla extract
• 500 g Unsalted butter
• 750 g Icing sugar
• 213 g Jar of Marshmallow Fluff (with the jams and spreads in the supermarket)
• 100 g Smooth peanut butter
• 397 g Jar of Carnation Caramel or a can made using my super simple recipe (see the note above)
• 2 Snickers bars

Method

1. Pre-heat the oven to 180C.
2. Prepare your cake tins. I baked this in 4 lined 7" tins. If you only have 2 tins, just bake the batter in 2. It will take a little longer to cook, then slice each layer into 2 when cool.
3. Cream your butter and both sugars until pale, light and fluffy.
4. Add your eggs one at a time, beating well in between each addition. (Don't worry if it looks a little curdled.
5. In a separate bowl, sift together your flour, cocoa powder and baking powder. (I never used to listen when a recipe told me to do this, please do it! I promise it's worth it as it means the baking powder is really evenly distributed through the cake.)
6. Gently stir in your flour to the rest of the batter until just combined.
7. Finally, stir in your yoghurt and vanilla extract.
8. Share between either 2 or 4 tins. If using 4 tins and you want to make each one even, there should be about 375g of batter in each tin.
9. Don't make this batter and leave it hanging around before putting into the oven. The baking powder will begin to react straight away, so whip it into the oven quickly.
10. Bake for about 20-25 minutes in 4 tins, or 35-40 minutes in 2 tins. This will really vary a lot though depending on your oven. So just check regularly towards the end of the cooking time. As soon as the cake 'pulls' away from the side of the tin, is springy to the touch and a skewer comes out clean, it's done.
11. Beat your butter until very pale and then add your icing sugar and beat for at least 5 full minutes if you're using a stand mixer, or 10 minutes if you're beating by hand. (Sorry, good for the muscles though.)
12. Beat in the marshmallow fluff.
13. Stir through the peanut butter, I like to not quite mix it all in, so that you get a bit of a marbled effect.
14. When the cake is completely cold, level each cake with a serrated knife. (Just slice the top off.) This is really important, I promise it's not a waste of cake. With a whopper this size, if each layer isn't level there's no chance of it staying upright.
15. Snip about 2cm off the end of your piping bag and holding the bag full of icing about 3cm above the cake, pipe teardrop shapes.
16. Put your caramel into another piping bag, snip about 0.5cm off the end and drizzle over and around the icing.
17. Repeat for each layer. For the top layer, always use an uncut side of sponge facing up so it doesn't dry out.
18. Finish off with slices of snickers bar.