Kiko Sneakers Cake with Chocolate Caramel Glaze

Ingredients

• 300 g Sneakers-type cereal (or Snickers) (cut into small pieces)
• 250 ml Whole milk (at room temperature)
• 3 pcs Eggs (at room temperature)
• 150 g Granulated sugar
• 180 g All-purpose flour
• 1 c. à café Baking powder
• 120 g Unsalted butter (softened to a paste)
• 200 g Sugar for caramel
• 60 ml Water
• 120 ml Heavy cream (35% fat)
• 80 g 70% dark chocolate (chopped)
• 80 g Milk chocolate (chopped)

Instructions

1. Prepare the cereal

   Cut the Sneakers bars into small pieces about 1 cm.

   Time: PT5M

2. Melt the cereal with the milk

   Place the cereal pieces in a bowl, add the milk and heat in the microwave at maximum power for 2 min, stirring every 30 s until the mixture is smooth and the cereal is melted.

   Time: PT5M

3. Let the milk‑cereal mixture cool

   Leave the bowl at room temperature until the mixture is completely cold (about 10 min).

   Time: PT10M

4. Mix the eggs and sugar

   In a bowl, crack the eggs, add the granulated sugar and whisk with an electric mixer on medium speed until the mixture lightens and becomes frothy.

   Time: PT4M

5. Incorporate flour and leavening

   Sift the flour and baking powder over the egg‑sugar mixture, then gently fold with a spatula until a homogeneous batter forms.

   Time: PT3M

6. Add the softened butter

   Fold the softened butter into the batter and mix until fully incorporated.

   Time: PT3M

7. Pour the cooled milk‑cereal mixture

   Add the cooled milk‑cereal mixture to the batter and mix one last time until a smooth, homogeneous batter is achieved.

   Time: PT2M

8. Bake the cake

   Generously butter a 25 cm loaf pan, pour in the batter and bake in a preheated oven at 180 °C, middle rack, for 45 to 50 minutes. Check doneness by inserting a knife blade: it should come out slightly moist but clean.

   Time: PT50M

   Temperature: 180°C

9. Cool and turn the cake

   Let the cake warm for 10 min, then unmold onto a rack. Cut off the “top” of the cake (the risen part) and flip the cake so the flat side is on top, ready to be glazed.

   Time: PT12M

10. Prepare the caramel

    In a saucepan, combine the sugar and water, heat over medium heat until a golden caramel forms (about 5 min).

    Time: PT5M

11. Add the cream to the caramel

    Reduce the heat, gradually add the heavy cream while stirring vigorously. Let it simmer for 1 to 2 minutes.

    Time: PT3M

12. Incorporate the chocolates

    Add the dark chocolate then the milk chocolate, stir until completely melted. Let simmer for another 1 to 2 minutes.

    Time: PT3M

13. Let the glaze cool slightly

    Let the glaze rest off the heat for 3 to 4 minutes, stirring gently so it thickens slightly.

    Time: PT4M

14. Glaze the cake

    Pour the glaze over the top of the turned cake, smooth quickly with a spatula. Allow the glaze to set completely at room temperature (about 15 min).

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sneakers-type cereal (or Snickers): chocolate cereal, M&M's
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of Eggs: apple sauce puree (½ cup), silken tofu (¼ cup)
• Instead of Granulated sugar: cane sugar, coconut sugar
• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Baking powder: baking soda + vinegar
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Sugar for caramel: brown sugar, maple syrup
• Instead of Heavy cream (35% fat): soy cream, coconut cream
• Instead of 70% dark chocolate: 60% dark chocolate
• Instead of Milk chocolate: white chocolate

Equipment Needed

• Microwave
• Chef's knife
• Cutting board
• Medium mixing bowl
• Electric mixer
• Sieve
• Silicone spatula
• 25 cm loaf pan
• Oven
• Cooling rack
• Saucepan (20 cm diameter)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Melt the cereal with the milk without burning (step 2)
• Let the mixture cool completely before incorporating (step 3)
• Check the cake's doneness with the knife blade (step 8)
• Achieve a caramel without burning it (step 10)
• Thicken the glaze just in time for smoothing (steps 13‑14)

Chef Tips from the Video

• Use butter at room temperature for easy incorporation.
• Sifting the flour and leavening prevents lumps and makes the cake lighter.
• For a shinier glaze, add a pinch of fine sea salt.

Troubleshooting

Storage

Refrigerator: Store the glazed cake in an airtight container for 3 to 4 days in the refrigerator.

Freezer: The cake freezes well; wrap it in plastic wrap then a layer of aluminum foil, up to 2 months.

Room temperature: At room temperature, the cake keeps for 1 day; the glaze may soften.

Make-Ahead Tips

• The cake can be baked the day before and stored in the refrigerator before glazing.
• The chocolate caramel glaze can be prepared 1 hour ahead and gently reheated in a bain‑marie before use.