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Toblerone Cake

To me a Toblerone is normally a Christmas chocolate, however I recently stayed with some friends and Toblerone was always available for a post dinner nibble. It reminded me of how much I enjoy this chocolate so I decided to combine Toblerone with a basic chocolate cake to create a nougaty chocolatey divine Sunday afternoon treat (n.b. can be eaten at any time, however I am baking on a lonely Sunday).


As there are only two of us in my house, I am making a miniature cake - you can double these ingredients to make a standard size sandwich cake.

 Ingredients:

 For the cake - 

 2 triangles of Toblerone, roughly chopped
100g plain flour
100g caster sugar
1 egg
1/2 teaspoon baking powder 
1/4 teaspoon bicarb of soda
20g cocoa powder
90g butter
75g creme fraiche

 For the butter cream icing - 

50g soft butter
100g icing sugar
1 tbsp cocoa powder
1 triangle of Toblerone chopped for sprinkling on top of the cake

 Method:

 Preheat the oven to 180 degrees (fan) or 200 degrees non  fan assisted. Grease two tins ready for the cake mixture.

 Add all of the ingredients into a bowl, and then mix well into a thick batter. Pour this into the two prepared tins and put in the oven for 20 minutes.



 Check the cake with a skewer after 20 minutes, and if it comes out clean place on a cooling rack. If the cake needs a little longer cook for another 5 minutes and test again.

 Once cool, turn out of the tins and allow to cool fully before icing.

 To make the icing, beat the butter until it is nice and soft, then add the icing sugar and cocoa. When this is thoroughly mixed, spread half on the the bottom half of the cake, then sandwich the second layer of the cake on top. Use the remaining icing to spread over the top of the cake and then sprinkle the chopped Toblerone to finish.


Sit back with a nice slice of cake and a cup of tea and enjoy!

  
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