This cake is the image of decadence: four layers of chocolate cake with toblerone pieces melted into the batter, layered in between dark chocolate ganache, encased in a rich chocolate cream cheese buttercream, topped with more chocolate ganache and mini toblerones…. need I say more? :)
A coworker of mine recently celebrated her 30th anniversary of being at our company- a great achievement!- and I knew celebrations needed to be underway. She’s a fantastic lady and helped me on my first project when I began working there, and I wanted to thank her for her kindness and friendship through the means I find easiest- cake.
January was a milestone in that it was my first month of beginning cakes in which I don’t even consult a recipe for proportions or basics – February is a milestone for icings and ganache to join that list. I’m happy to say I’m now able to complete an entire layer cake fully from scratch, lack of recipe included- something that’s made me quite happy. :)
This guy is big and heavy- the four layers will weigh on you, and if you’re looking to exercise your arms, cake weights can definitely do it- but well worth it. It’s really rich and can easily feed a very large group of people (I think 20-25) so it’s ideal for party/birthday size.
Chocolate Toblerone Layer Cake
Ingredients- Cake: You’ll be making this twice, so you’ll need double of all the cake ingredients. Written here is the recipe for ONE cake (which will make 2 layers)
- 2 whole eggs (brown, organic, cage-free)
- 2/3 cup granulated sugar
- 1/4 cup canola oil (make sure it’s fresh!)
- 1 tblspn vanilla extract (feel free to be liberal with this one)
- 1 cup light sour cream
- scant 1/2 cup cocoa powder
- 1 pinch salt
- 1 cup toblerone, melted
- 1/4 cup skim milk
- 1.5 cups self-rising flour
Ingredients- Ganache:
- 1/2 cup (one stick) salted butter (I’m so sorry, I know it’s a lot…)
- 1 bag (usually 12 oz) bittersweet chocolate chips (suggestion: ghirardelli or guittard)
- 4 tblspn skim milk
- 2 tsp vanilla extract
Ingredients- Frosting:
- 1 cup (2 sticks) salted butter, softened to room temp (I know, I know, so much butter, I’m sorry!)
- 2 packages (8 oz each) light cream cheese, softened to room temp
- 1/4 cup of the above chocolate ganache
- 2 tsp vanilla extract
- approx. 1 lb confectioner’s sugar
Process:
- Heat oven to 355 degrees F and get out two large mixing bowls. Grease two 9-inch springform pans.
- Crack 2 eggs and whisk with 2/3 C sugar in each bowl. Then add in the 1 cup of sour cream to each bowl and whisk until smooth.
- Add canola oil (still to each bowl!) and whisk again until smooth. Then add vanilla, cocoa powder, salt, and milk, and still whisk until smooth. Now add the melted toblerone and it’ll become a thicker, darker batter. Lastly, whisk in the flour slowly until JUST combined – do not overmix so as to not toughen the cake.
- Pour the batter into your two greased 9-inch springforms and place both on a large baking sheet. Place baking sheet in oven. The cakes will need to bake for approximately 30-35 minutes. Set your timer for 30 minutes and check with a toothpick after the 30-minute mark. If the toothpick has liquid-y chocolate-y-ness upon it, return to oven and check again in 5 minutes. Repeat process (these can be finnicky) until your toothpick is fully or almost clean.
- While the cakes are baking, place all ganache ingredients in a small stockpot over medium heat and melt together, stirring the entire time to make sure nothing dries or clumps. Once melted, let it sit on low heat for another 10 minutes – then turn off and leave alone to cool.
- Remove your finished cakes from the oven and open the springforms. Place on a wire rack (leave the metal bottom for now if it’s sticky- remove if it’ll come off easily) to cool for at least 2 hours.
- While your cakes cool, you can prepare the buttercream frosting: Place cream cheese in a stand mixer bowl (or large mixing bowl and get out your electric handheld mixer) and mix until smooth. Then add butter and continue mixing until it’s a thick, smooth paste. Add vanilla and 1/4 cup of the chocolate ganache that has now cooled a bit. You’ll get a light-brown goopy mixture. Now, begin pouring in the confectioner’s sugar gradually as it continues to beat until you reach your desigred consistency- it should be stiff enough to where you could pipe shapes but soft enough to where if you press upon it lightly, you’ll make an indention with your finger.
- Tip: If you’re worried about pieces of cake showing through your frosting, add a bit of vanilla bean paste to the icing. The little spots will camouflage any cake pieces that get unattached from the cake and join the icing party.
- Once the cakes are cooled, cut each in half to make two fairly even layers (I use a large serrated bread knife to do this).
- Begin assembly: place one layer cut-side up on a plate. Using a silicone spatula or icing utensil, spread on about 1/4 of the chocolate ganache. Spread ALMOST to the edges but leave a centimeter or so un-ganache-d: when you press on subsequent layers, the frosting will ooze to the sides, so this will create an even layering.
- Continue alternating adding on layers of cake and frosting on the ganache. Reserve at least 1/4 cup (preferably 1/2 or 2/3 cup) of ganache for the top of the cake.
- Once all four layers are assembled, let stand 10-15 minutes so the ganache hardens into the cake (this way it won’t disturb your buttercream). Then, using a frosting utensil again (rinsed), spread on your icing. I start by placing most of it in the top center of the cake, then slowly moving it out to the sides, over the sides, and around, so that it’s fairly even.
- You can then pipe designs around the top and bottom if you like, or just go straight to pouring on the ganache haphazardly. Top with mini toblerones so as to alert your guests of the degree of yummyness to be found inside the cake.
- Chill overnight so the icing settles – or at least a few hours. Then devour.
Those instructions are long, but that’s just me being wordy – it’s not a difficult cake to make at all, and quite delicious. It’s very rich, so don’t plan on eating too large a piece, but hey, that just encourages sharing :). You can always halve the recipe, make it in a 6-inch mini springform, and make a smaller version of the cake.
