Toblerone Ice Cream Cake!

Toblerone Ice Cream Cake! | The Sugar Hit

 

This cake is a PARRRTAYYYY. I’m talking layers of tender chocolate cake, filled with creamy, milk chocolate-toblerone ice cream, smothered in honey chocolate sauce, and topped with yet more toblerone chunks.

 

This cake is a babe. If it were a president it would be Babe-raham Lincoln.

 

Toblerone Ice Cream Cake! | The Sugar Hit

 

You know those occasions in life that call for a cake that is going to make someone’s eyes light up? Like a fifth birthday, or a fiftieth birthday?

 

This is the cake that you make for that occasion. It’s like serving a beautiful Alpine mountain range in the form of a chocolate ice cream cake. Nothing says ‘you’re awesome’ like a cake that was inspired by the Matterhorn.

 

Toblerone Ice Cream Cake! | The Sugar Hit

 

I don’t think it’s any secret that I am a huge fan of the Alps. Have I ever been there? No. Do I have a terrible phobia of heights? Yes. But man, those mountains, they call my name!

 

The snow, the wildflowers, the blue skies, the white skies, the crackling log fires…and who could forget the Toblerones?

 

Toblerone Ice Cream Cake! | The Sugar Hit

 

The crunchy almond pieces, the milk chocolate (which I secretly love), the chewy nougat, and that crazy shape…it’s epic. Did you know that toblerones are all made in Bern, Switzerland? And they were created by Theodore Tobler? This bar has a history.

 

I know it’s not the finest Swiss chocolate, but when you’re trying to create a cake that can pull off a thousand sparklers, you don’t reach for the finest Swiss chocolate.

 

Toblerone Ice Cream Cake! | The Sugar Hit

 

This one is definitely a show stopper – and you can totally make it as easy or as complex as you like. Don’t want to make the cake? Buy one. Don’t want to make the ice cream? Just buy it, and mix through some tobler-pieces! The only thing that matters is the love.

 

And the fact that there will almost certainly be leftovers. So, so important.

 

Toblerone Ice Cream Cake! | The Sugar Hit

 

This cake is my contribution to the #SoLetsPigOut Potluck! You can check out ALLLL the amazingness here and here. When Emily from The Pig and Quill and Gina from So Let’s Hang Out asked me to participate in this crazy blogger love in, all I could think was ICE CREAM CAKE! There are going to be a ton of amazing recipes from other super-talented bloggers on their way as well.

 

Check it out, if you know what’s good for ya! And what’s delicious.

 

xx Sarah.

Toblerone Ice Cream Cake! | The Sugar Hit

Toblerone Ice Cream Cake!
 
Super chocolatey layers of cake, filled with creamy toblerone ice cream, and topped with honey chocolate sauce and more toblerone!
Author:
Serves: 8
Ingredients
For the cake:
  • 1 + ½ cups (190g) plain flour
  • pinch of salt
  • 1 + ½ cups (335g) caster sugar
  • ⅓ cup (40g) cocoa
  • 1 tsp baking powder
  • 1 + ½ cups (375ml) boiling water
  • 2 eggs
  • ½ cup (125ml) canola oil
For the ice cream:
  • 3 tbsp cream cheese, room temp
  • pinch of salt
  • 2oz (50g) toblerone
  • 2 cups (500ml) milk
  • 1 tbsp + 1 tsp cornflour (cornstarch)
  • 1 + ¼ cups (310ml) heavy cream
  • ⅔ cup (150g) sugar
  • 2 tbsp glucose syrup
  • ⅓ cup (40g) cocoa powder
For the topping:
  • 4 oz (100g) dark chocolate
  • 2 tsp honey
  • ⅓ cup (85ml) heavy cream
  • More toblerone, to decorate
Instructions
  1. The day before you want to eat the cake (at least) make the ice cream base, and the cake layers.
  2. For the cake, grease and line an 8 inch (18cm) cake tin, and preheat the oven to 350F/180C.
  3. Place the flour, salt, sugar, cocoa and baking powder into a large mixing bowl. Pour in the water, and stir well to combine. Add the eggs, one by one, stirring well between each, and finally pour in the canola oil, and beat well until completely combined.
  4. Pour the mixture into the lined tin and bake for 50-55 minutes, or until the cake springs back when touched, and a skewer inserted comes out with only a few moist crumbs. Set aside to cool completely in the tin.
  5. To make the ice cream, place the cream cheese and salt into a large mixing bowl, and whisk until smooth. Finely chop the chocolate, and add it to the cream cheese.
  6. Take about 2 tablespoons of the milk mixture, and mix it with the cornflour in a small bowl. Set aside.
  7. Place the remaining milk, the cream, sugar, glucose and cocoa into a large saucepan and bring to the boil, whisking to combine. Boil for four minutes.
  8. Remove the mixture from the heat, and whisk in the cornstarch-milk mixture. Place back on the heat and cook for a further minute, or until slightly thickened.
  9. Pour the now-thickened mixture into the cream cheese and toblerone bowl, whisking slowly as you go, until everything is incorporated and the toblerone is melted.
  10. Chill the mixture in the fridge completely (preferable overnight).
  11. When ready to assemble the cake, churn the ice cream in an ice cream machine as per the manufacturer's instructions. Trim and the top of the cake, and slice into two even layers. Line the cake tin (preferable a spring form tin), with several layers of cling wrap, and place a cake layer in the bottom. Scoop out the churned ice cream and fill the cake, then top with the remaining cake layer, and cover. Freeze for at least four hours, prior to serving.
  12. When ready to serve, melt together the chocolate, honey and cream and pour over the cake. Decorate with the remaining toblerone pieces, as desired. EAT!

 

Ice cream adapted from Jeni’s Splendid Ice Creams at Home!

 

Toblerone Ice Cream Cake! | The Sugar Hit

70 Comments

  1. Are you kidding me with this right now?!?!? It’s AMAZING and totally my kind of cake. Chocolate forever!

    • You got me! I was actually kidding you….just kidding – thanks Tieghan!

  2. This looks absolutely incredible – what a cake!!

  3. Oh my god. That is truly extraordinary. Switzerland should make you an honourary citizen.

  4. Well helloooooo beautiful!! This cake is a babe! Plus, Toblerone is such a neat flavour…I find people don’t bake with /use it enough!

  5. Hah! I just busted up laughing! I call my desserts ‘babes’ all the time and people think it’s weird. But then?! They taste it, and understand. Such a babe!

    Can’t wait for the potluck!

  6. My mom would be over the moon if this was her birthday cake. Looks fabulous!

  7. I absolutely love everything about this cake!!! So glad to have found your space through the potluck:) I will definitely be checking back regularly.

    • I’m glad to find you too Meg! Thanks for clicking over!

  8. I literally gasped when I saw this last night on Instagram. Oh my goodness.. Gorgeousness Sarah!!

  9. Um, wow. Dang. It was my birthday last week, and I will take this as a belated gift.

  10. OH MY!!! This cake is just pure brilliance. If there were ever a time I wished I wasn’t gluten-free, it is right now. I am totally envious.

    So excited to have found your site through this potluck! YAY.

  11. um. i hope you made two of these cakes. cause i need one to myself.

    also, have you tried the crunchy almonds tolberone!??! the one in the teal package. it has salted caramelized almonds!! SO GOOD!

    • SALTED CARAMELIZED ALMOND TOBLERONE?!?!?!?! I must go to them!

  12. Holy shizzz, girl! This is ah-mazing. I’m with Alice, Switzerland owes you. :)

  13. Pretty sure seeing this on the ‘gram before bed last night gave me nightmares bc ALL THAT CHOCOLATE. But i mean, like, good nightmares?

    • I know exactly what you mean – crazy, spiritual, sensual nightmares.

  14. SARAH! 1) BABE-RAHAM LINCOLN? You slay me. 2) I am SO happy to have met you through recent bloggy shin-digs. I might have a slight (major) blog crush on you. 3) I want to FACE PLANT into that cake. No apologies. 4) Thanks SO much for participating in our potluck event! You’re… how do they say? Ah, yes. The tits.

    xoxox + all the emojis.

    • Me too! I love your writing – I think we’re kindred spirits over here! Thanks for letting me be a part of alll o’ dis! You gals rock. xxxx

  15. Toblerone is my absolute favorite candy bar. And ice cream cakes are like my THING. this is just amaze-balls and I kinda wanna give you an internet high-five.

  16. You’re just…the best. YOU’RE Babe-raham Lincoln! I am head over heels with this cake-out of control. SO GOOD

  17. Party on, Wayne! This cake looks delicious, and it’s so unique-looking. Something so sexy about those triangular chocolate chunks…mmmm…

  18. What a lovely idea. I am always looking for ideas to use left over pieces of chocolate. Great post.
    Barbara
    Sunday at the Giacometti’s

  19. UNF. Toblerone in ice cream? Why is this not already a thing??? Freaking genius. Def saving this one for the next time i need an ice cream cake. Maybe tomorrow, idk. <3

  20. WHAT THE WHAT! This has me feeling all sortsa good. Like in a I should probably make this and eat it for breakfast every day this week kinda good. (I used to make ice cream cakes for a living, so I haven’t felt that way in a looooooong time, in case you were wunderin.) Thanks for piggin’ out with us. So glad to have ya! xo.

  21. BABE-RAHAM LINCOLN (and this here cake) for the win! Loving you so much right now, Sarah! (non-creepily, obvs)

  22. How can Switzerland even stay neutral with this cake? All I can see is the Vikings thundering over a hill….tobleroooooonnnnnne! I am still dying over babe-raham. You killed it with the post alone..now to make that cake! Yum – you rock

  23. OMG, your cake looks so amazing

  24. Babe-raham Lincoln! I am so giving you an internet high-five for that one. And I am feelin’ this ultra-chocolatey cake! Well played friend.

  25. I have half made this for my birthday tomorrow and cannot wait to eat it. It looks so amazing.

  26. Ingredients list Baking Powder and Instructions list Baking Soda for the cake – clarify?? Thanks :)

    • Facepalm! Should be Baking Powder all the way through, Erica! Thanks for the heads up – I’ll correct that in the recipe!

  27. WOW! What we love most about this cake is that it is so original! Wonderful pictures, too! this is DEFINITELY going to be made this week! Thanks so much for this recipe! :)

  28. Oh i have been waiting for my boyfriend’s birthday since you posted this up to have a proper big occasion to make this. THE DAY HAS COME. OH IT HAS BEEN MONTHS!

  29. Hi! I just made the cake batter and it was dying for about a tsp of salt. Was that a typo or is it not meant to have salt? I added some and it was way more balanced, I think.

    • Hi Martina, thanks for the feedback! I’ve now added a pinch of salt to the recipe! A little salt always works beautifully with chocolate.

  30. is there a way around the fact that I don’t have an ice cream maker as really want to try this one? thanks

    • Hey Kazza! Not really – I’ve found that the results are dramatically different without an ice cream machine. If you don’t have one I’d recommend just buying ice cream or using a different, no-churn recipe. Sorry!
      xx
      Sarah

      • Hi Sarah,

        Thanks for this recipe! I made it last Sunday since it’s my husband’s birthday today. I’ll finish up decorating tonight. Question…

        Is the cake supposed to be dense? I noticed that it’s quite fudgy. Is it suppposed to be like that?

        Also, for the topping, is the dark chocolate you used sweetened or the regular unsweetened baking chocolate? Just tasted the ice cream this morning…it tasted fantastic! :)

        • It’s a very moist cake – but I’m not sure if I would say fudgy? The best I can describe would be a very light mudcake. Glad the ice cream worked well! And for the topping I use bittersweet chocolate (which has sugar in it).

          • Okay. thanks so much for your advise! :) About to make the topping soon…i’m sure it would be a hit to our guests! :)

  31. I made this for my honey’s birthday and it was amazing! I took the shortcut of store-bought ice cream and mixed finely-chopped toblerone pieces in. The cake totally makes it – dense and chocolately and awesome. He was in heaven! Thank you!

  32. Love……… Yummyyyyyy……. I love toblerone and I want to eat this cake

  33. OMG our daughter is going to flip out!!! We just returned from a European concert tour and Switzerland and the Alps are now forever in our hearts!!! Not sure I can wait till November to make this for her birthday…..MUST HAVE SOON!!! We have Toblerone purchased while in Switzerland, I think this calls for a Welcome back celebration.

    I am so clad I found your post!!!

    Renee White

  34. Can i replace glucose syrup with corn syrup?

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