Vegan “Snickers” Cake
[Vegan]

For Chocolate Base:

1. Mix the dry ingredients (flour, sugar, baking powder, cocoa).
2. Mix the liquid ingredients (milk, oil). Mix everything together well with a whisk.
3. Fill into a greased and floured mold and bake at 350° F for 45 - 50 minutes.
4. Allow the chocolate to cool completely.

For the Caramel Sauce:

1. Mix 250g cream, sugar and baking soda in a high pot and bring to a boil.
2. Simmer and stir occasionally until the mixture turns brown. (If it begins to bubble over, just briefly lift off the stove, stir and carry on.)
3. After 20 - 30 minutes, the caramel sauce usually has the perfect color.
4. To cool faster, transfer to another bowl and then stir in the remaining 40g cream and chopped peanuts.
5. Set the sauce aside, but stirring more often during the next steps.

For the Chocolate Ganache:

1. Beat the cream. Then mix the peanut butter. Cold-cook the finished cream.
2. Heat the cream gently in a pan (it should not boil!)
3. Stir in the chopped chocolate. Remove the pan from the heat and stir until all the chocolate is dissolved. If it takes too long, briefly put on the heat again. Allow the finished ganache to cool off at room temperature, stirring frequently.

For the Peanut Cream:

1. Beat the cream.
2. Mix the peanut butter.
3. Cold-cook the finished cream.