Big top Snicker Cup Cake
Big top Snicker Cup Cake
Ingredients for Sponge Cake
- Flour 100g
- Cocoa Powder 2 tbsp
- Eggs 4
- Butter 3 tbsp
- Peanut butter 1 tbsp
- Carmel syrup 2 tbsp
- Peanuts (roasted and crushed) 2 tbsp
- Sugar 100 gm
- Vanilla essence 1 tsp
Ingredients for Chocolate Ganache:
- Chocolate ½ cup
- Cream 1 cup
- Butter 2 tbsp
Ingredients for Carmel:
- Sugar 1 cup
- Butter 2 tbsp
- Cream 1 Packet
- Peanuts (roasted) ½ Cup
- Liquid Glucose 1 tsp
- Carmel syrup 2 tbsp
- Cream 1 pack
- Sugar 2 tsp
Method:
- For Sponge Cake:Preheat the oven and grease the baking pan. Mix coco powder and flour together. In a separate bowl add in the eggs and sugar, beat until batter doubles in size. Add in vanilla essence, caramel syrup and fold in the flour. Add the peanuts and butter. Pour the batter in the baking pan and put it in the oven for 20-25 minutes.
- Chocolate Ganesh:Heat the cream for a while. After taking it off from the heat, add in chocolate and heat it again in order for the chocolate to melt. Then add in butter. Take off from the heat and let it cool.
- Carmel:Mix the sugar and butter until its melted. Add in cream and glucose as well as caramel syrup and roasted crushed peanuts. Set it aside for cooling.
- Icing:Mix cream and sugar and whip it. Put it in the fridge then again beat it and apply on cake.
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