Snickers Chocolate Bar Cake

Votes: 14

Photo of the dish: Kat Teutsch

Time: 2 hours.
Complexity: hard
Servings: 10 - 12

Snickers Chocolate Bar Cake - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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 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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit, milk, powdered sugar, boiled condensed milk, dark chocolate, milk chocolate, cream dolce de leche, Peanut

Cooking the dish according to the recipe:

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.
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.

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.
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.
In a bowl, mix the dolce de leche cream with the peanuts.
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.
Meanwhile, prepare the chocolate glaze: Melt the chocolate and butter in the microwave, then stir until smooth.
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.
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.