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.
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.
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?
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.
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.
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.
- 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
- 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
- 4 oz (100g) dark chocolate
- 2 tsp honey
- ⅓ cup (85ml) heavy cream
- More toblerone, to decorate
- The day before you want to eat the cake (at least) make the ice cream base, and the cake layers.
- For the cake, grease and line an 8 inch (18cm) cake tin, and preheat the oven to 350F/180C.
- 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.
- 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.
- 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.
- Take about 2 tablespoons of the milk mixture, and mix it with the cornflour in a small bowl. Set aside.
- 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.
- 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.
- 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.
- Chill the mixture in the fridge completely (preferable overnight).
- 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.
- 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!