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You are here: Home / Dessert / 6 LAYER TOBLERONE CAKE

6 LAYER TOBLERONE CAKE

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 2, 2012 by Hugs & Cookies xoxo 11 Comments

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 HERE’S A PEEK AT MY HUBBY’S BIRTHDAY CAKE! IT’S 6 LAYERS: 2 FLOURLESS CHOCOLATE CAKES, 2 CHEESECAKES, 2 YELLOW CAKES-FROSTED WITH WHIPPED CREAM AND STUFFED WITH CHOPPED TOBLERONES AND MORE TOBELRONE ON TOP WITH PEANUT BUTTER FROSTING DOLLOPS!


 


 RECIPE! 
STEP 1-BAKE 2 9 INCH YELLOW CAKES. I USED A GLUTEN FREE BOX MIX FOR THESE LAYERS BUT IF NOT WORRIED ABOUT MAKING IT GLUTEN FREE BAKE THIS CUPCAKE RECIPE IN YOUR 2-9 INCH CAKE PANS OR USE ANY MIX! THE REST OF THE CAKE IS ALL HOMEMADE SO THIS LAYER CAN BE A SHORTCUT!!

STEP 2- MAKE YOUR 2 CRUSTLESS CHEESECAKES:
2 sticks (16 tbsp) softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder

Preheat oven to 325 degrees. Grease two 9″ pans with shortening, line the pans with parchment and then grease the parchment. Lightly butter the pans and Set aside.
Cream butter and sugar in a Mixer with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.

Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.



STEP 3-MAKE 2 9 INCH FLOURLESS CHOCOLATE CAKES

PREHEAT OVEN TO 375. GREASE 2 9″ PANS AND LINE WITH NONSTICK FOIL.

IN DOUBLE BOILER MELT: 
8 OUNCES BITTERSWEET CHOCOLATE CHIPS 
2 STICKS BUTTER (16 TABLESPOONS)

ONCE MELTED, REMOVE FROM HEAT AND ADD:
1 1/2 C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. DIVIDE BETWEEN 2 PANS. BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.


 STEP 4-PEANUT BUTTER FROSTING FOR DECORATION
ELECTRIC MIX:
2/3C. PEANUT BUTTER
1C. CONFECTIONER’S SUGAR
1 STICK BUTTER (8 TABLESPOONS)


STEP 5- MAKE WHIPPED CREAM FROSTING
4 cups chilled whipping (heavy) cream
1¼ cups confectioner’s (powdered) sugar
Beat cream to soft peaks. Stir in the sugar and beat until stiff.
ASSEMBLY-I LAYERED MY CAKES FROM BOTTOM TO TOP LIKE THIS:
 
YELLOW CAKE, FLOURLESS CAKE, CHEESECAKE, YELLOW CAKE, FLOURLESS CAKE, CHEESECAKE. I PUT WHIPPED CREAM BETWEEN EACH LAYER AND CHOPPED UP 1 TOBLERONE BAR TO PUT IN BETWEEN THE THIRD AND FOURTH LAYERS. I THEN COVERED THE ENTIRE CAKE WITH WHIPPED CREAM FROSTING. I PIPED DOLLOPS OF PEANUT BUTTER FROSTING AND ADDED A TRIANGLE OF THE LARGEST TOBELRONE BAR TO THE EACH. ADD THE REST ALONG THE BOTTOM. KEEP CHILLED!

 

 

 

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Filed Under: Cake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. kewkew says

    September 2, 2012 at 11:04 pm

    Just found your blog and am following, plus following your Pinterest and email.
    Hubby says this looks good. Knew I shouldn’t have shown him. I left a question on your post about the chocolate dipped twinkies from last year

    Reply
  2. Shar Martinez says

    September 3, 2012 at 1:49 am

    Hi! I’m a new follower from the blog hop! Come visit me whenever you get a chance! 🙂

    xoxo ♥ Shar
    http://sharmartinez.blogspot.com

    Reply
  3. The Mrs. says

    September 3, 2012 at 8:25 am

    Oh my goodness! This cake looks amazing. I think my husband would love to get this for his birthday! I wouldnt mind it either. I love recipes and enjoyed your site. I’m a new follower from Bloggy Moms Sept. Hop!

    Reply
  4. Addicted to Recipes says

    September 3, 2012 at 3:21 pm

    Looks AWESOME!!!!!!!

    Reply
  5. Sharon Lachendro says

    September 3, 2012 at 7:57 pm

    Looks amazing! I’m a new follower from MMM! Check me out and follow back http://babycakescrunchymomma.blogspot.com

    Reply
  6. Ashley says

    September 4, 2012 at 6:03 am

    Hi, I just found you on a blog hop and this cake looks like something that I need to have while I sit in a quiet corner at the end of the night. Thanks for sharing and I am your newest follower!!!

    http://www.supremelydivinelife.blogspot.com

    Reply
  7. Leslie says

    September 4, 2012 at 1:08 pm

    This looks dreamy!!! My hubby and I LOVE Toblerone! This is a divine idea for a cake!
    Blessings,
    Leslie

    Reply
  8. Tutus & Tea Parties says

    September 7, 2012 at 1:08 am

    YUMM! Thank you for sharing at our Pinteresting Party!

    Reply
  9. The Mandatory Mooch says

    September 12, 2012 at 4:17 pm

    What a beautiful cake!! Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch!! I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com

    Thanks, Nichi

    Reply
  10. Debra Kapellakis says

    September 20, 2012 at 8:44 pm

    That is amazing. I can only imagine eating it until I get a proper oven. lucky hubby, 😛

    Reply

Trackbacks

  1. Foodies Network » 6 Layer Toblerone Cake says:
    May 12, 2014 at 12:04 pm

    […] 6 Layer Toblerone Cake […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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