| Level: | Easy |
| Total: | 2 hr |
| Prep: | 2 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 1 12-ounce frozen pound cake
- 3 ounces semisweet chocolate, finely chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 3 to 4 tablespoons milk
- 1 1-pound box confectioners’ sugar
- 3/4 cup salted roasted peanuts
- 2 cups dulce de leche
- 10 ounces semisweet chocolate, finely chopped
- 1 stick cold unsalted butter, cut into pieces
Instructions
- Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
- Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners’ sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
- Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
- Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
- Mix the peanuts and dulce de leche in a bowl.
- Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
- Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
- Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
- Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 778 |
| Total Fat | 41 g |
| Saturated Fat | 22 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 3 g |
| Sugar | 89 g |
| Protein | 9 g |
| Cholesterol | 85 mg |
| Sodium | 182 mg |
Reviews
I did not use as much ingredients as it was calling for
and I just winged it as i went and it turned out just as good
I love candy!
Fairly easy if the cake is well frozen after each step. It is tricky to get all the edges perfectly smooth. I trimmed it after putting the two layers on and that worked pretty well. I also subbed bittersweet chocolate for some of the other chocolate and that cut the sweetness a little.
After reading all the comments I made this change. For filling buy chocolate ice cream in oblong carton & slice into 1” pieces. Cut pieces to fit top & then return slices to freezer to get very hard. When hard, place on cake & then pour slightly cooled chocolate over top. Smooth & then return quickly to freezer. Let soften some to slice for serving. Worked great. Terrific cake.
I have made this cake several times now and I love it! I use Ina’s recipe for pound cake. I have found that the caramel needs more peanuts. If you use 1 cup + 1/4 cup peanuts you’ll get more of the look of the picture. I do agree with earlier comments that there’s not quite enough coating to give the cake the perfect look. To resolve that I just used the whole bag of chocolates instead of just the 10 oz.
This cake is wickedly sweet and perfect for special occasions!!
Amazingly no-bake EASY. To make the dulche de leche, buy a 14oz can of sweetened condensed milk, remove the label, don’t open the can. The night before, put the can in a crockpot on low, cover the can with water, put the lid on, within 8 hrs, the condensed milk will caramelize and turn brown! I also crushed the peanuts, as I like my nuts crushed! This recipe feeds at least 15 people.
This cake was fun to make and it taste great. The cake is very sweet so I would steer clear if you don’t have a huge sweet tooth. I do have two helpful hints. If you can’t find pre-made dulce de leche in can you can make it on stop of the stove. Simply boil a can of sweetened condensed milk for five hours. It might have a few lumps but simply beat it out with the mixer. If you want your cake to really look like the picture, make sure you hollow out the chocolate butter layer before putting on the peanut/dulce layer.
I made this for my daughter’s birthday and everyone raved about how delicious and beautiful it was. Definitely a keeper.
Tasty or not, isn’t the question, it is. I found this not as easy as everyone claims. In my case, the frosting for the center would not make 1″. It was more like ½”. I’d double the amount of ingredients for that step. I recommend your dulce de leche be cool and not at room temperature. The problem was the weight of the peanuts pulled the sauce down; the boat where you set the edges of the frosting higher than the center – wasn’t much of a barrier. Third thing: the chocolate that is poured over the top of the cake and spread along the sides -this didn’t go over too bad, but there was not enough to truly give the cake the clean look of a candy bar that the photo promises. I’d double the supplies needed. Also take note that while pouring warm chocolate over the caramel sauce, you’re introducing heat to the firmed cake, this causes the caramel to rise in temperature and then it is melting down the sides again. I will probably make this again, but only with the above changes.
Easy to make, results were fantastic!