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1
Preheat oven to 350F.
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2
Grease three 8-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottoms with waxed paper.
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4
Melt chocolate in top of double boiler over simmering water; stir until smooth.
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5
Remove from over water and cool to barely lukewarm.
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6
Using electric mixer, cream butter in large bowl until light and fluffy.
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7
Gradually add 1 1/4 cups sugar, beating until smooth.
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8
Beat in egg yolks 1 at a time.
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9
Mix in vanilla.
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10
Stir in chocolate, then peanuts.
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11
Sift flour over batter and gently fold in.
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12
(Batter will be very thick.)
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13
Using clean dry beaters, beat whites with cream of tartar in another large bowl to soft peaks.
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14
Gradually add remaining 1/4 cup sugar and beat until stiff but not dry.
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15
Fold 1/2 of whites into batter to lighten.
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16
Gently fold in remaining whites.
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17
Divide batter among prepared pans.
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18
Bake until tester inserted in centers comes out clean and tops are crusty, 25 to 30 minutes.
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19
Cool in pans on racks 10 minutes.
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20
Run small sharp knife around pan sides to loosen, if necessary.
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21
Turn out onto racks.
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22
Peel off paper.
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23
Cool to room temperature.
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24
(Cakes can be prepared 2 days ahead.
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25
Wrap tightly and refrigerate.)
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26
Using electric mixer, beat yolks in bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, 5 minutes.
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27
Meanwhile, stir sugar and water in heavy medium saucepan over low heat until sugar dissolves.
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28
Increase heat and boil without stirring until candy thermometer set in syrup registers 234F.
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29
to 240F.
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30
(soft-ball stage).
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31
Beat hot syrup into egg yolks in slow steady stream.
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32
Continue beating until thick and cool, about 10 minutes.
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33
Melt chocolate in top of double boiler over simmering water; stir until smooth.
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34
Remove from over water and let stand until cool but still liquid.
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35
Gradually beat butter into yolk mixture 1 tablespoon at a time.
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36
Add chocolate and stir to combine.
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37
Transfer 2 cups buttercream to small bowl; stir in chopped Snickers bars.
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38
Place one cake layer on platter top side down.
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39
Spread half of Snickers buttercream over.
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40
Top with second cake layer.
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41
Spread remaining Snickers buttercream over.
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42
Top with third cake layer.
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43
Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip.
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44
Frost top and sides of cake with remaining buttercream.
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45
(Can be assembled 2 days ahead.
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46
Cover with cake dome and refrigerate.)
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47
Bring cake to room temperature before serving.
