This show-stopping Snickers Cheesecake Cake is definitely meant for special occasions! It’s so sweet you may get a tooth-ache!
Preheat the oven to 325°F.
Remove the bowl from the stand and stir in chopped candy bars by hand.
Pour the filling into the pan and bake for 35-40 minutes, or until set.
Refrigerate for at least 2 hours before assembling the cake.
Preheat oven to 350°F.
Prepare two 8-inch round cake pans. (Line with parchment paper, then butter and flour the pans, or spray with baking spray).
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee (or hot water) and stir just to combine, scraping the sides and the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350°F, or until a cake tester comes out clean.
Pour water to a depth of 3 inches into the bottom of a medium saucepan. Over medium-high heat, bring to a simmer.
Reduce heat to medium; place chocolate and salt in top of the pan over the simmering water.
Add sweetened condensed milk and stir constantly for 1 to 2 minutes or until blended and smooth. Remove from heat; add butter and stir 4 to 5 minutes or until smooth.
Melt Snickers bars with 1 stick butter in a saucepan over very low heat. (about five minutes) Once melted, remove from heat and add
Once melted, remove from heat and add confectioners' sugar (starting with 3 cups and adding more only if frosting seems too runny). Then add the milk.
Place one 8-inch layer of chocolate cake on a cake stand. Carefully place the cheesecake on top of that.
Set the other layer of 8-inch cake on top of the cheesecake.
Pour warm ganache over the cake and allow to spill over the sides. This is a THICK ganache: if that bothers you at all feel free to add milk or heavy cream, one tablespoon at a time, to reach your desired consistency.
Right after you have poured the ganache, gently spoon the Snickers frosting over the cake. This is much thinner and will run over the sides faster, so go slow and get a feel for how you want the cake to look.
Using an open star tip, pipe out dollops of whipped cream (I just used cool whip) around the edge of the cake.
Using a fork (or a piping bag with a very small round tip) drizzle more ganache and frosting over the cake. Insert a piece of candy bar into the top of each whipped cream dollop. Chill until ready to serve.