Snickers Cake

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yummysmellsca has added a photo to the pool:

Leftover batter from a chocolate & IPA recipe fit neatly into two mini-loaf pans, which turned out perfect layers for this mini-cake! Melted Snickers and milk chocolate made a candy-like filling, and the assembled cake got a crown of peanut butter frosting, chopped Snickers and a bittersweet chocolate drizzle.

IPA Chocolate Cake (full recipe)
2 tbsp chia seeds
¼ cup hot coffee
1 cup flour
⅓ cup barley flour
½ tbsp Ovaltine or malted milk powder (optional)
1 tsp baking soda
1 ¼ tsp baking powder
1 cup whole milk
1 egg
3 oz (by weight) oil
2 tsp vanilla
1 tsp chocolate extract
2 tsp cider vinegar
1 cup sugar
⅔ cup dark brown sugar
⅔ cup Dutch-process cocoa powder
¾ tsp salt
8 oz IPA (I used a local craft brew)

Heat the oven to 350F and grease and line a 9” springform pan (or a 7” springform + 2 jumbo muffin tins)..
Whisk together the chia seeds and coffee, set aside.
In another bowl, whisk together the flours, Ovaltine, baking soda and baking powder. Set aside.
In a large bowl, beat together the milk, egg, oil, vanilla, chocolate extract, vinegar, sugars, cocoa and salt until well blended.
Add the chia mixture and beat in.
Add half the flour mixture, beating well, then add all the IPA. Mix until combined, then beat in remaining flour mixture until no dry mixture remains.
Pour into the pan(s) and bake 45 minutes.
Reduce the oven temperature to 325F and bake 30 minutes longer, until cake tests done.
Remove from the oven and run a knife around the outside edge to loosen (do not remove sides of pan).
Cool completely in the pan, then remove the sides of the springform and refrigerate at least 1 hour (ideally overnight) before frosting.

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