Snickers Chocolate Bar Cake

Ingredients:

Cake

• 350 gr. sponge cake rectangular shape
• 90 g milk chocolate, finely chopped
• 180 g butter, room temperature
• 3-4 tablespoons of milk
• 450 g of powdered sugar
• 3/4 cup salted roasted peanuts
• 2 tbsp cream dolce de leche or boiled condensed milk

Chocolate glaze

• 300 g dark chocolate, finely chopped
• 120 g cold butter, cut into cubes

Preparation:

1. Prepare the cake layers: Trim the crust off one short side of the cake, then trim off the rounded top to flatten it. Cut the cake in half horizontally to create two equal rectangles.
2. Prepare the cream: Melt the chocolate in the microwave, stirring occasionally. Beat the butter, 3 tablespoons of milk, and powdered sugar together with a mixer. Add the melted chocolate and mix until smooth. If the cream is too thick, add another 1 tablespoon of milk.
3. Assemble the cake: Place a thin sheet of cardboard on a baking sheet, then lay out two rectangular cake layers. Spread a small amount of frosting on the cut end of each layer, then press them together to form a long rectangle.
4. Spread the frosting over the cake layers to a thickness of 2.5 cm, leaving the edges slightly higher than the center. Place the cake in the freezer and chill until the frosting is set, about 30 minutes.
5. In a bowl, mix the dolce de leche cream with the peanuts.
6. Remove the cake from the freezer and spread the dolce de leche and peanut mixture evenly over the top. Freeze the cake for another 30 minutes.
7. Meanwhile, prepare the chocolate glaze: Melt the chocolate and butter in the microwave, then stir until smooth.
8. Cover the cake evenly on all sides with chocolate glaze. Then place in the freezer for 6-8 minutes to allow the chocolate to cool slightly.
9. Remove the cake from the freezer. Starting from a short edge, dip the edge of a spatula into the chocolate at an angle and gently draw it in a wave-like motion along the length of the cake to create ripples. Place the cake in the freezer and chill for 10 minutes.