I was asked to make a birthday cake this week, and given the brief “a nice sponge or chocolate cake, with 40 iced on top”. I’m no great artist with a piping bag so I asked what the birthday boy’s favourite sweets are, thinking I might be able to make a 40 out of them; it turned out Toblerone is his favourite, which inspired me to make this cheeky little number. I opted for a vanilla sponge as I felt chocolate sponge, buttercream and ganache may have been excessively rich; by all means if you want to go for a totally chocolate experience then you could use this cake recipe in place of the vanilla sponge.
For the cake:
- 225g butter, softened
- 225g caster sugar
- 2 tsp vanilla extract
- 4 eggs
- 225g self raising flour
- 2 tsp baking powder
- 2 tbsp milk
Heat the oven to 175C and grease and line two 8″ cake tins with greaseproof paper. In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and two of the eggs and beat again until well combined. Add about half the flour and mix. Follow with the remaining two eggs, mixing again, then the last of the flour and baking powder mixing until everything is well combined and smooth, scraping down the sides of the bowl if necessary. Lastly add mix in the milk so the cake batter is a soft, dropping consistency. Divide the mixture as evenly as possible between the two cake tins, smoothing into the edges with a spatula or back of a spoon. Bake in the oven for 20-25 minutes. The cakes are done when golden, a skewer inserted comes out clean, or they spring back when lightly pressed with a finger tip. Remove from the oven and leave to cool on a wire rack.
For the Toblerone ganache:
- 300g Toblerone (or similar, non-branded chocolate bar)
- 75g milk chocolate
- 300ml double cream
- small pinch salt
Chop the Toblerone and other chocolate into small pieces. Heat the cream over a medium heat in a smallish saucepan. Once the cream is just under the boil (beginning to bubble very slightly at the edges) turn the heat off and add the all the chopped chocolate and the small pinch of salt, stirring until melted and the mixture is smooth. You’ll see little white flecks, which are the nougat, but if you occasionally stir it as the mixture cools these will melt too. Leave to cool completely (this will take a few hours).
For the Toblerone buttercream:
- 125g butter, softened
- 250g icing sugar, sifted
- 1tsp vanilla extract
- 100g Toblerone
If you have a food processor, use this to whizz up the Toblerone so it’s small crumbs; otherwise, chop as finely as possible.
In a bowl, cream together the butter and icing sugar – if you’ve got an electric hand whisk or stand mixer use it for this – beat the mixture for longer than you think you need to and you’ll get a lovely, fluffy soft buttercream. Add the vanilla and chopped Toblerone and give it all a really good mix.
To assemble the cake, place the flattest cake on a serving plate or cake board. Smother with the buttercream, using a spatula or palette knife to get it as evenly spread and as flat as possible. Place the top layer of sponge on and gently but firmly press down to secure it in place. Use a spatula to dollop the ganache on top of the cake. Use a palette knife to push the ganache to the edges of the cake then smooth it down over the sides, turning the cake as you go (here’s a video that shows you what I mean).
Decorate the cake as you wish – I always enjoy a bit of sparkle (and edible glitter doesn’t require fancy piping skills)! Add a candle. Make somebody’s birthday even more special. Serve.
If you like using well-loved chocolate bars in baking, check out this pavlova recipe.