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Toblerone Birthday Cake

Toblerone Birthday Cake

Toblerone Birthday Cake for a surprise party

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.

Toblerone Cake

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).

Toblerone Cake

Vanilla sponge smothered in rich Toblerone chocolate ganache

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.

A slice of Toblerone Birthday Cake

A slice of Toblerone Birthday Cake, generously filled with Toblerone buttercream and covered with Toblerone ganache

If you like using well-loved chocolate bars in baking, check out this pavlova recipe.

Vanilla Cupcakes

Vanilla Cupcakes with Raspberry Jam filling and Buttercream icing

Vanilla Cupcakes with Raspberry Jam filling and Buttercream icing

There’s absolutely nothing new or fancy about these, just my standard vanilla cupcake recipe, but they’re a great basic to have up your sleeve (not literally, they’re better in your belly).  They’re always popular and the jam filling gives them a bit of a Victoria Sponge quality. The recipe makes 12 generously sized cupcakes, so be sure to use muffin cases rather than standard cupcake cases.

Vanilla Cupcakes with a Raspberry Jam filling

For the cupcakes:

  • 170g butter
  • 170g caster sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 170g self raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

Heat the oven to 180C and prep a 12 hole muffin tray with paper muffin cases. Cream together the butter, sugar and vanilla extract. Beat in an egg then some of the flour, then another egg and more flour, followed by the last egg and what’s left of the flour and the baking powder, mixing until everything is incorporated. Finally add the milk and give the cake batter a final mix. Divide the mix evenly between the 12 muffin cases (an ice cream scoop is really helpful if you have one – makes it easy to get the same amount in each case) and bake for 15-20 minutes or until golden brown, a skewer comes out clean or they spring back when lightly pressed. Transfer to a wire rack to cool; it’s important to quickly take them out of the muffin tray to cool as otherwise the paper cases can peel away from the cakes.

For the filling/icing:

  • about 12 tsp raspberry jam (about 120g but it all depends on how big you make the holes)
  • 225g butter, softened
  • 500g icing sugar
  • 2 tsp vanilla extract

Once the cupcakes are cool, hollow out centre so you’re left with a hole that goes to about half way down the cake. You can easily do this with a teaspoon, or there are cupcake ‘corers’ on the market (I have one, but only because my mum bought me one, I was quite happy with the teaspoon method so don’t rush out to buy one). Fill the holes with the jam – I find this easiest with two teaspoons, using one to scrape the jam from the other and guide it into the hole.

Put the softened butter in a bowl and sift the icing sugar on top. I’m not normally a stickler for sifting, but it does help with icing sugar as it can get a but lumpy. You need to mix the butter and icing sugar until creamy, but I wouldn’t suggest using an electric hand mixer until you’ve given them a bit of a mix with a wooden spoon first – otherwise you and your kitchen are likely to look like you’ve had an accident in a cocaine plant. Once you’ve got the butter and sugar basically combined, add the vanilla and have at it with the electric whisk. My best tip for making brilliant buttercream icing is to whisk it for longer than you think you need to. When you think it’s done, keep going for a few more minutes. If you keep whisking it becomes light, fluffy and whipped like the kind of icing you’d get in a top notch bakery or cake shop. Use a palatte knife to generously ice your cupcakes; put a big dollop on top of the jam filling and then spread it out to cover the whole of the top of the cake. Or if your any good with a piping bag you can do it that way. There are loads of tutorials online about how to ice cakes, they all explain it far better than I can here; the only way to get good at it is to practice and I don’t think there’s anything wrong with a ‘rustic’ looking cupcake. I like to add a bit of edible glitter, but you might want to go for some sprinkles or just leave plain.

You could use this recipe to make smaller cupcakes if you don’t have a muffin pan or muffin cases, but be sure to reduce the cooking time by 5 minutes or so.

Vanilla Cupcakes, filled with Raspberry Jam

Vanilla Cupcakes filled with raspberry jam, prior to being topped with buttercream icing