A Little Claire-ification

bright ideas for the busy & budget minded…

Claire’s Chocolate Orange Snickers Cake

 

This is a deliciously decadent cake for any chocolate orange lover out there!  It can also be made without the orange if preferred.  Makes 12 to 16 servings (depending on how ya’ slice it!).

INGREDIENTS:

Butter and a little extra flour for pans

8 regular size snickers bars (or 16 snack size – not minis, although I guess you could use 30 or so of those if you have them!!), coarsely chopped – setting aside a few spoonfuls of chopped snickers pieces for the end:

1/2 cup heavy cream

Freshly squeezed orange juice from 2 oranges (divided) OR 2 tbsp. orange extract (optional)

2 cups sifted cake flour (I also use all purpose flour and it’s fine too; Sifting first is a great trick to make sure there are no lumps).

1/2 cups unsweetened cocoa powder

1 1/4 cups sugar

1 tsp baking soda

1 teaspoon salt

3/4 cup vegetable oil

3/4 cup water

4 eggs

8 oz. sour cream

2 tbsp. orange zest (optional)

DIRECTIONS:

Preheat oven to 350 degrees. Generously butter and lightly flour the bottom and sides of (2) 8-inch cake pans.  My Mom’s friend swears by “Baker’s Joy” a butter/flour spray to coat the pans but I just do it the old fashioned way.

In a small sauce pan on medium heat, melt the chopped Snickers bars with the heavy cream, stirring until smooth (except for the peanuts, of course!).  If desired, add the squeezed orange juice from 1/2 an orange OR 1 tbsp orange extract.  Set aside.

In the bowl of your stand mixer (or just a good old mixing bowl), add all of the dry ingredients together, given them a few spins of the mixer or a whisk to make sure they are blended.

Then, with your mixer on low, begin adding the wet ingredients down through the eggs one at a time.  If desired, add in the orange zest and mix in the juice of either the remaining 1 1/2 oranges OR 2 tbsp. orange extract.  Last, gently fold in the sour cream and make sure the mixture is completely blended and smooth.

Add half of the Snickers mixture to the batter, setting aside the remaining half for the filling/topping.  Divide the batter into the three prepared pans – they may appear shallow and this is ok.

Bake for 28-35 minutes or until a wooden cake tester or skewer comes out clean. Remove from oven and cool , preferably on a wire racks for an hour.   Tap the sides lightly to loosen the cake from the pan then invert the cakes over the racks and gently remove the pans.  And don’t worry if you have a stubborn piece that breaks off and sticks to the pan – it happens sometimes!  Gently remove the piece that’s stuck and place it onto the cake (like a missing puzzle piece 🙂 ) as best you can.  The filling/topping will help hide any mistakes and it will still be delicious!  Allow to cool completely.

Once the cakes are cool, rewarm the remaining snickers mixture if needed (just don’t get it too hot!).  Place the first layer onto your cake plate and drizzle 1/3 of the Snickers mix on top so that it slightly runs down the sides.  Repeat with the remaining two cake layers.  Sprinkle the last few chopped pieces of snickers on top for added (yumminess) effect.  Enjoy!!!

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