A deliciously rich and moist Toblerone cake suitable for Christmas, or any special occasion.
What you need
- 250g butter, chopped
- 200g TOBLERONE* White Chocolate, chopped
- 1 cup caster sugar
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup plain flour
- 1 cup self-raising flour
- 2 eggs, lightly beaten
- berries, to serveGanache
- 200g TOBLERONE* Milk or Dark Chocolate, chopped
- 1/3 cup cream
How to make it
Place butter, White Toblerone*, sugar, milk and vanilla in a medium saucepan and stir over low heat to combine. Transfer to a large bowl and allow to cool. Whisk in the sifted flours and eggs until well combined.
Pour mixture into a 22cm round greased and base lined tin. Bake at 160ºC for 1 hour or until skewer comes out clean. Allow to stand 10 minutes before turning out onto cake cooler.
Place Dark or Milk Toblerone* and cream in a small saucepan and stir over a low heat until chocolate is melted and mixture is smooth. Allow to cool slightly before pouring over cooled cake. Allow to set in fridge before serving with berries.