Toblerone celebration cake

This cake is for a special occasion and great for chocolate addicts and is similar to my mars bar cake. It has three frostings / fillings, however it still would be lovely with one filling omitted. If you want to omit one filling I would suggest doubling the Italian buttercream filling as that is supposed to represent the nougat part of toblerone and omitting the rich chocolate filling.

Makes 1 large layer cake | Baking time 25-30 minutes | Requires a sugar thermometer for the filling

Moist chocolate sponge

1/2 cup (50 grams) cocoa
1 cup (250 mls) boiling water
4 large eggs separated
1 cup (220 grams) white granulated sugar
1/3 cup (67 grams) soft light brown sugar
1/2 cup (125 mls) sunflower oil
1 teaspoon vanilla extract
1 3/4 cups (260 grams) flour
1 tablespoon baking powder

  1. Preheat oven to 180 degrees Celsius
  2. Grease and line two 22-23 cm round cake tins
  3. Mix cocoa and boiling water together and stir until smooth – set aside
  4. Beat egg whites with an electric whisk until stiff – set aside
  5. Beat egg yolks and sugar together until thick and fluffy (about 2 minutes)
  6. Add oil and vanilla to cocoa mixture
  7. Add cocoa mixture to egg yolk mixture and mix until combined
  8. Sift flour and baking powder together and fold into egg yolk mixture
  9. Finally fold in egg whites with a metal spoon by first mixing in a large spoon of egg whites and then folding in the remaining egg whites
  10. Bake for 25-30 minutes or until a cake tester comes out clean
  11. Cool for 5 minutes in the tin before turning out to cool completely

Toblerone frosting

200 grams toblerone
50 grams dark chocolate
150 mls double cream
125 grams unsalted butter – softened

  • Add cream and chocolate broken up into pieces to a double boiler/pot over boiling water and melt chocolate over boiling water. Stir until melted and smooth (its fine to have a few bits of nougat)
  • Remove from heat and leave to cool, stirring occasionally – reserve 2 tablespoons for the filling 1 and start making the filling 1 now
  • Once cool, using an electric whisk beat in softened butter until fluffy
  • Refrigerate for at least 1 hour before frosting the cake (if the frosting is too hard to work with, dip a palette knife/icing knife into boiling water and then frost the cake)

Italian buttercream filling 1

60 grams castor sugar (about 1/4 cup)
1 tsp golden syrup
1 tablespoons water
1 large egg white
100 grams unsalted butter softened
2 tablespoons reserved toblerone frosting without the butter

  • Add sugar, syrup and water to a large saucepan and mix, use a brush to remove sugar from sides of saucepan. Set over high heat and bring to a boil
  • Remove from heat once it reaches 120C on a sugar thermometer
  • While you are cooking the sugar, whisk the egg whites until soft peaks form then slowly pour in the sugar mixture while whisking. Continue to beat until the mixture cools slightly (note make sure you have a clean and dry bowl for beating the egg whites)
  • Add a third of the butter at a time and beat until fully incorporated
  • Add the reserved toblerone frosting and beat

Rich chocolate filling 2

1 large egg yolk
6 tablespoons of icing sugar
75 grams unsalted butter – softened
100 grams dark chocolate

  • Combine egg yolk and icing sugar and place over simmering water, stir constantly until thick – about 2 minutes
  • Remove from heat and leave to cool
  • Melt chocolate and set aside to cool
  • Beat butter until fluffy, then add cooled egg mixture and beat
  • Add cooled chocolate mixture and beat until fully incorporate and the mixture looks velvety

To assemble the cake

  • Divide each sponge in half horizontally so you will have a four layer cake
  • Spread the bottom layer with a third of the toblerone frosting
  • Spread the second layer with filling 1
  • Spread the third layer with filling 2 reserving about a quarter of this filling for the top of the cake
  • Use the rest of the toblerone frosting for the top and sides of the cake
  • Top the cake with filling 2 to add contrast and sprinkle with broken toblerone pieces if desired
  • Alternatively you can omit filling 2 and just double the recipe for filling 1