A few months ago I made Brian a Toblerone Cake for his birthday you can see the post here. When I asked him what he would like for our anniversary he said he wanted another Toblerone cake………..not very silver………is it for your 25th wedding anniversary! Thankfully his favourite Whisky is called Superstition and that is packaged in a silver box, so he did get something silver too.
Lots of you requested the recipe last time and I never like to share a recipe unless I have checked it twice, so this was a perfect opportunity to check it all worked and it did, it was yummy!
The original recipe I found was here, it was a much bigger cake and of course all in USA measurements, so the recipe I have written is UK friendly and I have tweaked too. Do check out the other recipes on the site they are yummy!
If you craft with me you will know I always use inches, but when I am baking I have taught myself to use grams, I know a bit weird……but it works!
Brian’s Toblerone Cake
For the Cake:
300ml Sour Cream
150g Caster Sugar
60ml Vegetable oil (4 tbs)
2 tsp Vanilla Extract
A pinch salt
60ml Milk (4 tbs)
150g Self raising flour
1 tsp baking powder
For the Ganache:
150g Plain Chocolate
2 tbs Milk
1tsp Vanilla Extract
For the Frosting:
100g Butter (at room temperature)
200g Cream Cheese (at room temperature)
2 tsp Vanilla Extract
Approx 300g Icing Sugar, it might take some more……
4 tbs Chocolate Ganache
For the decoration 100g or more…….of Toblerone
- Pre-heat the oven to Gas mark 4 or 180°C
- Grease and line the base of two 8” or 20cm cake tins
- First make the cake, melt the Toblerone using a heat proof bowl over a pan of simmering water, make sure the base of the bowl doesn’t touch the water, once the Toblerone has melted take the bowl off the heat.
- Whisk the eggs and sour cream until smooth, then add the sugar, vegetable oil, vanilla extract, cocoa, salt and milk and continue whisking until smooth.
- Carefully add in the Toblerone, the batter will become darker, whisk until smooth.
- Now add the flour and baking powder, fold and stir until just combined. Too much mixing at this stage with make the cake tough.
- Pour the batter evenly into the tins and bake in the centre of the oven for approx. 30-35 minutes, until firm to the touch and a skewer comes out clean. Place onto cooling racks and allow to cool for at least a couple of hours.
- To make the Ganache, put all of the ingredients into a heatproof bowl over a pan of simmering water stir until all melted, then leave to cook over a gentle heat for 10 minutes, remove the bowl and allow to cool.
- To make the frosting first beat the cream cheese until it is smooth then add the butter, continue to beat until smooth and well combined make sure you start with both of these at room temperature or your frosting will be lumpy!
- Add the vanilla extract and the 4 tbs of cooled ganache; continue mixing until it’s smooth.
- Still whisking, add the icing sugar a little at a time until you get to a frosting consistency, it needs to be able to hold it’s shape but not be so stiff you can’t spread it.
- To assemble the cake put 1/3 of the ganache onto the top of the first cake and spread almost to the edges, then add ¼ of the frosting again spread almost to the edges.
- Place the second cake onto the top and press down so the filling reaches the edges of the cake.
- Then put the rest of the frosting on the top of the cake and coat the top and sides, decorating as you wish, I prefer lots of lumps and bumps as this then collects the ganache.
- Pour over the rest of the ganache and decorate with piece of Toblerone.
- You must chill this cake in the fridge for an hour or two before cutting, and it’s best kept in the fridge because of the cream cheese frosting, that does mean the cake is quite firm in texture.
I think it’s best served with a dollop of Crème Fraiche or whipped cream.
For ease I have put the recipe into a PDF as well, which you can download here Brian’s Toblerone Cake
I’ll be back with more crafting soon