1/2 cup caramel, for the caramel, I melted caramel squares
3-4 regular Snickers bars, chopped into small pieces/squares
Preheat the oven to 325°F. Prepare two 8″ pans (I use homemade Baker’s Joy). **This recipe is only for a single tier cake with (2) 8″ layers – NOT the 2 tiered cake pictured!
In a large mixing bowl, combine the cake mix, eggs, water, oil, and sour cream and mix until well combined (do not over-mix!). Gently stir in the chocolate chips.
Divide the batter into 2 pans and bake for 45-55 minutes, until a toothpick comes out clean. Let them cool for 10 minutes in the pans, then flip out onto a cooling rack and completely cool.
While they’re cooling – make the ganache and chocolate buttercream.
When ready to assemble, lay down the first layer of cake, then spread a thick layer of buttercream over it. Lay some Snickers pieces over the buttercream, then put the second layer of cake on top.
Frost the entire cake with chocolate buttercream. Pour the ganache over the top and let it drip down the edges. Then top with more chopped Snickers and drizzle with ganache and caramel. I also piped a border and garnished it with some more chopped Snickers.