Snickers Semifreddo Cake

Some days you are on, and some days—not so much. This shooting of this Snickers Semifreddo cake started off well, but then quickly turned into a mess (see last picture). What’s not a mess—the semifreddo base of this ice cream cake is one of the creamiest!

 

Sadly, you can’t even see how creamy the semifreddo is. Which is a shame because the whole ensemble is awesome—it’s a vanilla semifreddo rippled with chocolate and caramel ribbons, laced with chopped Snickers, encased with brown sugar cake, and frosted with my new favorite frosting creation, chocolate malt buttercream, then drizzled with a chocolate glaze and finished with more chopped Snickers.

I almost didn’t post this because the shots aren’t to my liking and it doesn’t show off the inside of the food well enough, but then I’m all about sharing failings across the board.

 

So here’s to the post that I almost didn’t publish. But because I love our Friday hang out here, I posted this- even if it is a hot mess of a shot. For what the texture should look like, click over to my Raspberry and Chocolate Ripple Semifreddo here. This Snickers semifreddo uses the same base–see what I mean about it being creamy–the best type of no-churn ice cream.

Ingredients:

Brown sugar cake

• 1 cup all purpose flour
• 1/2 cup almond flour
• 1/3 cup coconut flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/3 cup canola oil
• 1 1/2 cup brown sugar, slightly packed
• 1/4 cup granulated sugar
• 2/3 cup milk
• 1 teaspoon vanilla

Snickers Semifreddo

• 2 large eggs
• 1 large egg yolk
• 3/4 cups sugar + 2 tablespoon sugar
• 1 1/2 cup heavy cream
• 1 1/2 teaspoon vanilla bean paste (or vanilla extract)
• 5 tablespooon melted chocolate
• 5 tablespoon caramel sauce
• 8oz. Snickers, chopped

Chocolate Malt Buttercream

• ¼ cup chocolate malt powder
• 2 tablespoon sweetened cocoa powder
• ¼  teaspoon instant coffee granules
• ¼ boiling water
• 8 oz. dark chocolate, chopped
• ½  cup dark brown sugar, (divided use)
• ¼ cup milk
• 2 sticks butter (salted)
• 2 ½ cups confectioner sugar

Chocolate glaze

• 2/3 cups dark chocolate
• 1 tablespoons plus 1 teaspoon heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

A few notes:

• Don’t be intimidated by the length of this recipe. To stay ahead: Make the cake 1-2 days ahead and keep covered with plastic wrap. The chocolate malt buttercream and chocolate glaze can be made up to a week in advance and kept refrigerated and brought to room temperature before use.
• Ingredients notes: For the instant coffee granules, I prefer to use Starbucks Via Italian Roast – it has a good strong flavor. For the chocolate malt powder, I used Ovaltine. For the caramel sauce I recommend homemade. But if you use store bought, I recommend Marzetti’s caramel dip (to use place in a plastic baggie and snip off a corner for drizzling). It’s a thicker than the regular caramel sauce you find in the ice cream section–a necessary thing as it will keep it’s form in the semifreddo longer.

Read More: Snickers Semifreddo Cake