Tickle my Toblerone

Ok, let’s be honest about this. When it comes to Easter, pretty much all most of us can think about is chocolate. Chocolate, chocolate, chocolate. Egg-shaped, bunny shaped, wrapped in gold foil, or purple, filled with fondant or covered in a crunchy shell-coating.

It seems fitting that I do a chocolatey cake recipe for today’s blog post. Even if you’ve had so much of the stuff over the bank holiday weekend that you’re sick the sight of it, I think you’re going to want to add this little bundt to your repertoire of quick and easy cakes. Chocolate is my go-to flavour because it’s usually a hit with everyone. You’ll be able to whip up when you’re in the mood for something tasty.

This cake isn’t based on an egg-shaped chocolate – it features another funkily-shaped bar…Toblerone. This pyramid-shaped bar of pointy yumminess, a favourite of airport travellers everywhere, is flavoured with honey and nougat. I decided to take those flavours and turn them into a bundt: as usual I have used the basic bundt recipe from DollyBakes as my starting point and tweaked it into my own creation. If you haven’t checked our her site yet, please do so, as there isn’t anything about bundt cakes that woman doesn’t know!

Here’s the recipe for my Toblerone Bundt, with chocolate, honey and almond…

Ingredients for a 12-cup bundt

  • 225g butter or margarine
  • 400g golden caster sugar
  • 4 eggs
  • 300g plain flour
  • 50g ground almonds
  • 2 tbsp cocoa powder
  • 250ml natural yoghurt
  • 1 tbsp honey
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 toblerone bar (I used a 200g bar)
  • flaked almonds (optional)

Method

  • Preheat your oven to 160 degrees
  • Prepare your bundt tin with cake release spray
  • Cream butter and sugar in the mixer (or by hand) until pale and fluffy
  • Slowly add the eggs one at a time and mix gently
  • Mix the flour, salt, bicarb, cocoa and ground almonds together in one bowl, and the yoghurt, honey and vanilla in another.
  • Gradually add the flour mix, alternated with the yoghurt mix, mixing very slowly
  • Fold in the flaked almonds if using
  • Add the batter to your prepared tin, reserving a small amount
  • poke triangles of toblerone into your cake batter, point side down, in a circle around the tin (see pic) then cover the top with the remaining batter
  • Put in the centre of your oven and bake for around an hour and 15 minutes (I always check mine at around 50 minutes and see how it’s getting on.
  • Leave in the tin to cool for at least 30 minutes, but you can allow to go cold before turning out.
  • Decorate however you like…I chose to drizzle it with melted chocolate and crumble some toblerone pieces on top.

A half-sized version of this went with me on the train to Newcastle for a team meeting, and was a hit with my colleagues, who were tasting my baking for the first time! Four of us demolished the whole thing over two days…quite impressive cake consumption.

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2 thoughts on “Tickle my Toblerone

    • Hmm, depends on the size of your ring tin really. A 12 cup bundt is pretty big, but should only be filled ⅔ full of mixture, so I’d suggest doing half quantity in a ring to start with. Better that it’s a smaller cake than overflows! x

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