SERVES 24. HANDS-ON TIME 1 HOUR 10 MIN, OVEN TIME 25-30 MIN, PLUS COOLING AND CHILLING
RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPHS: MAJA SMEND. STYLING: OLIVIA WARDLE
Keep in a sealed container in the fridge for 4-5 days. Bring to room temperature 2 hours before serving.
360g bars of Toblerone White are widely available. If you also want to use a smaller bar and Tiny Toblerone to decorate, search on Amazon.
• 100ml whole milk
• 150g Toblerone White, chopped (from a 360g bar; use some of the rest to decorate – see tip)
• 250g unsalted butter, softened, plus extra for greasing
• 100g caster sugar
• 150g light soft brown sugar
• 5 large free-range eggs
• 250ml self-raising flour
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• ¼ tsp fine sea salt
FOR THE BUTTERCREAM
• 250g Toblerone White (from a 360g bar), roughly chopped
• 100ml double cream
• 400g unsalted butter, softened
• 500g icing sugar
YOU’LL ALSO NEED…
• 3 x 20cm cake tins, greased and lined with compostable baking paper; stand mixer or electric hand mixer; piping bag fitted with a round nozzle
1 Heat the oven to 180°C/160°C fan/ gas 4. Gently heat the milk and 150g white chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water, until the chocolate has melted. Stir well to combine.
2 Using an electric mixer and a large bowl, beat the butter and sugars until light and fluffy. Beat in the eggs one at a time. Add the flour and the melted chocolate mixture, beating on a low speed, then add the nutmeg, cinnamon and salt, mixing to combine. Divide the batter equally among the prepared tins, then bake for 25-30 minutes or until a skewer pushed into the centre comes out clean. Leave to cool for 15 minutes, then turn out onto a wire rack to cool completely.
3 To make the icing, gently heat the 250g white chocolate and double cream as in step 1. Stir until smooth, then set aside to cool a little. 4 Beat the butter and icing sugar using an electric mixer until smooth. Add the melted chocolate mixture and keep beating to form a soft buttercream. Put two thirds of the buttercream in the piping bag. 5 Spread a third of the remaining buttercream evenly over the top of each cake using a palette knife, then stack and chill for 30 minutes.
6 Carefully pipe buttercream around the sides of the cake, piping one full ring at a time. Once you’re halfway up the cake, use a palette knife to smooth the buttercream up and around to completely cover the cake. Squeeze more buttercream on top and smooth over.
7 Pipe teardrops in concentric circles, starting from the edge, to cover the top of the cake. Decorate the centre with white chocolate triangles to mimic mountains, using the teardrops as glue, then slice to serve (see Make Ahead).