Skip to main content

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!

  
Labels:

Comments

Post a Comment

Popular posts from this blog

Pasteils de nata - custard tarts

Pastry week on the Great British Bake Off saw Paull Hollywood set custard tarts as the technical challenge and I thought I would give them a go, seeing as I have never attempted them before! I own Paul's cookbook which has the recipe in, and it can also be found on the GBBO website. These two recipes vary slightly - in the book Paul doesn't make the rough puff pastry but uses shop bought (which I would normally do.) This being a Bake Off challenge though I decided to use the recipe they followed in the tent. The result - delicious buttery pastry filled with golden creamy custard. I ate 3 in one sitting! The tarts are quite fiddly and leaving the pastry to cool between rolling is essential to get the decent lamination and signature swirl on the bottom, so you will need to set aside a good couple of hours in total. As a side note, I found that I had a lot of left over custard - either I didn't make my tarts big enough or the recipe is rather generous with the por...
Post a Comment
Read more

After Eight minis by Fantasy Cakes

Father Christmas clearly knows me well, as under the tree I had a new cake recipe book waiting; Fantasy Cakes by Angela Romeo and it is such a treat for the eyes to browse, and stomach for the wonderful cakes you could bake. It is a very clever book in that it has the standard cake recipes at the start which are used throughout the book. These so far have been so simple to throw together, which is very handy as I can leave the baby playing for 10 minutes to whip the cake up. You can order the book here , and I highly recommend it if you want to try some beautiful centre pieces or show stoppers. The first cake I tried is the After Eight minis, great as all the family were round to gobble up the end result.  This After Eight recipe took a while to assemble and create the individual elements however they can all be done in advance and individually rather than sitting down for a good couple of hours stretch. I had to alter the recipe slightly as I ran out of self raising fl...
Post a Comment
Read more

Malteser Christmas Pudding Cake

Hello! Doing the rounds at this festive time is a Malteser Cake in the style of a Christmas pudding, and one of my friends has challenged me to make this, so being one to thrive at the thought of a challenge I gave it a go! I basically have made a chocolate cake in a Christmas pudding bowl, sliced and iced then covered in Maltesers. Pretty simple but looks fairly impressive.  This recipe will make you the Christmas pudding and some spare batter, so you can pop in 12 cupcakes as well! Ingredients: 350g plain flour 350g caster sugar 50g cocoa powder 1 tsp bicarb of soda 150g dark chocolate chips 435ml vegetable oil 1 cup of buttermilk (sour cream can be used as an alternative) 3 large eggs For the icing: 350g icing powder 250g softened butter Cocoa powder to flavour Two large share packs of Maltesers Melted white chocolate A couple of cherries Method: Preheat your oven to 170C. Line a 12 hole muffin tin and grease a Christmas Pudding shaped bowl. I ...
Post a Comment
Read more