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Cake of the Day: Toblerone Ice Cream Cake

Cake of the Day: Toblerone Ice Cream Cake

Cake of the Day: Toblerone Ice Cream Cake

The Cake is habitually the dessert of choice for meals at traditional occasions, mainly weddings anniversaries and birthdays. “If you like baking, dessert, and eating, then you come to the right place”. There are various cake recipes, some cake recipes are bread-like, some are rich and many are very old. Today I give you a Toblerone ice cream cake recipe. Toblerone ice cream cake is very delicious you must try it and send me your feedback through comments.

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History of cake

lemon cake with cream

The name of the cake comes from the old Norse word “kaka”. The Greeks invented beer as a leavening, frying fritters in olive oil and cheesecake by using goat’s milk. Basic bread was sometimes made with butter, eggs and honey. In England, early cakes were also liked as bread. The most different of cakes and bread were the round. The cakes had the flat shape and turned once while cooked, while the bread lifted upright throughout the cooking.

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Toblerone Ice Cream Cake!

Super chocolaty layers of cake, filled with creamy toblerone ice cream, and topped with honey chocolate sauce and more toblerone!


Creamy Toblerone Cake

For the cake

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For the ice cream:

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For the topping:
  • 4 oz. (100g) dark chocolate
  • 2 tsp honey
  • ⅓ cup (85ml) heavy cream
  • More Toblerone, to decorate


Chocolate Cake

In a large bowl add the flour, salt, sugar, cocoa and baking powder. Pure in the water and toss well to combine. Add eggs one by one, beating well between each. Finally, add canola oil and stir well until combined.

Add the mixture into the lined box and bake 50-55 minutes or until the cake springs back when touched. Set aside the box completely cool.

For ice cream, in a large bowl add cream cheese and salt, stir well until smooth. Finally, place the chocolate to the cream cheese.

Add the cornflour and 2 tbsp. Milk in a small mixing bowl and mix it. Set aside.

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Add remaining milk, sugar, cream, glucose and cocoa into a large skittle and bring to the boil, stir to combine. Boil about 4 minutes.

Remove the mixture from the heat, and stir in the cornstarch-milk mixture. Place back on the heat and cook for more 2-3 minutes, until slightly thickened.

Pure the thickened mixture into the cream cheese and Toblerone are melted.

Chill the mixture in the fridge completely.

When cake is ready, churn the ice cream in cream machines. Trim and top of the cake and slice into two layers. Line the cake tin, with different layers of cling wrap and a cake layer place in the bottom. Scoop out the churned ice cream and fill the cake, and then top with the remaining layers of cake and cover. Freeze for 4 hours before serving.

When you served, mix the honey, cream and chocolate and pure over the cake.

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