1 tablespoon thick caramel sauce from a jar (save the rest for the peanut caramel)
450 grams double cream
4 tablespoons cocoa powder, sieved
8 tablespoons icing sugar, sieved
250 grams thick caramel sauce (from a jar not bottle)
75 grams salted peanuts, roughly chopped
1 packet ice cream wafers
300 grams crunchy peanut butter
150 grams chocolate chips
30 grams butter
2 snickers bars, sliced
20 grams salted peanuts, roughly chopped
Make a sling for the cake by lining the loaf tin with a sheet of baking paper that fits across the bottom of the tin and up the two long sides, and hangs over each long edge. Lay out three layers of cling film on top of each other, then use them to line the tin. Put to one side.
Make the nougat cream by putting all of the ingredients into a large mixing bowl, and whisking to soft peaks.
In another bowl, make the chocolate cream by adding the cream and sieving in the cocoa powder and icing sugar. Whisk to soft peaks.
Make the peanut caramel by mixing the rest of the jar of thick caramel sauce with the chopped salted peanuts.
Assemble the cake.
Tip the peanut caramel into the lined loaf tin and use your offset spatula to smooth it over the base evenly. Spoon in three dessert spoons of the nougat cream and smooth over.
Spread a thin layer of peanut butter onto five wafers and lay them on top of the nougat cream, cutting them to size where needed. Continue to assemble the cake with thin layers of chocolate cream, followed by nougat cream and peanut butter wafers, finishing with a layer of plain wafers on top. Cover with clingfilm and freeze overnight.
Coat the frozen cake.
The next day, prepare the chocolate coating by melting the chocolate chips and butter on a medium heat, in a microwave. Stir every 15 seconds until the chocolate has melted and you have a smooth mixture.
Take the cake out of the freezer and carefully invert it onto a serving dish, then remove the paper and clingfilm.
Once the chocolate coating has cooled to lukewarm, pour a layer over the cake, letting it dribble down the sides. Pile the sliced snickers bars on top of the cake, then drizzle with the remaining chocolate, and sprinkle the crushed peanuts on top. Serve straight away or put back into the freezer until ready to serve. Use a hot knife to cut slices and serve.