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Twix Cake

twix cake recipe

Ever since, I was 12, baking has been a hobby. For years it was just the vanilla cake with fresh fruits or the straightforward chocolate cake variety. My experiments in baking with the popular branded chocolates didn’t begin, till I was well in my 20’s and my fiance’s first birthday, after we got together, arrived. Twix being his favorite, I decided it was now time, to try my hand, at making the best Twix chocolate cake I could.

Although, my first tries are usually never that great, I must confess but I will class this cake as an exception. It has never let me down. And years later, my then fiancé, my husband now, still likes to demand this cake, whenever he’s wants a treat.

 

 

Preparation Time: 20 mins                  Cooking time: 30 mins

Decorating Time: 20 mins approx.                       Serves: 12-14

 

Ingredients:

Chocolate Cake

Eggs – 3

Sugar – 1 Cup

Butter – 2 Tbsp

Yogurt – ½ Cup

Nutella (or any chocolate spread) – 1 Tbsp

Oil – ½ Cup

Coffee Powder (mixed in ½ cup water) – 1 tsp

Vanilla Essence – 1 tsp

Flour – 1 Cup

Baking Powder – 1 tsp

Baking Soda – ½ tsp

Dark Cocoa Powder – ½ Cup

*Twix –3 Bars/6 fingers (chopped, 2 for the sponge, 2 for the sauce and 2 for decoration)

 

Toffee Caramel Sauce

Sugar – 1 Cup

Butter – 1 Tbsp

Peanuts Butter – 1 Tbsp

Cream – 200g

 

Ganache

Milk Chocolate Chips -4 Cups

Cream – 200g

chocolate cake

 

Method:

Chocolate Cake

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×9 inch pans, next, line them with butter paper.

In a medium bowl, with an electric beater, beat the eggs and sugar till fluffy. Then add in the, rest of the moist ingredients; yogurt, black coffee, chocolate spread, butter and vanilla essence, continue to beat for another 4-5 minutes. In a separate container sieve the dry ingredients, flour, cocoa powder, baking powder and baking soda together. Do this at least twice, so as to incorporate air. Once done, add the flour mixture to the liquid mixture, beat until well blended. Do not over mix. Divide the batter equally, add one chopped Twix finger into each batter, stir and pour into the two pans. In preheated oven, bake for about 20 to 30 minutes, until toothpick inserted in the centre comes out clean. Leave to cool on wire rack.

Toffee Caramel Sauce

In a pan melt sugar on medium heat. When melted and begins to turn an amber shade, add the butter. The mixture will bubble, so be careful to keep your face at a distance. Remember, caramel can burn very bad, so you need to be cautious at this point. Now add the cream, keep stirring quickly before the caramel begins to solidify into toffee. Remove from heat. Stir in the peanut butter and Twix. I personally like the sauce to be a bit more fluid, so I just add 1 chopped finger but you can add 2, if you wish to.

Ganache

Melt the chocolate in the microwave or you can do so on a double boiler. When melted completely, add the cream to it. Keep mixing till the last streaks of white disappear in the brown chocolate.

To assemble:

You can use the 2 layers of the cake or if you like the cake to be more, moist and less bready, here is a trick I use as well, though I do it with a thread:

http://www.wikihow.com/Cut-a-Cake-Layer-in-Half

Or you can just use a serrated knife to cut each layer into 2, giving you 4 layers.

Great, once you have your layers ready, it is time to start assembling. Spread the toffee caramel sauce on each layer with a thin layer of ganache. Repeat for each layer. Once all 3 layers, are filled in, you can seal the crumbs with a crumb coat, using a thin layer of ganache. Chuck it in the freezer for about 10-15 minutes. The crumbs will be all set by now and you can start with your final coat of the ganache. If you want it a bit more neat, dip your large spreading knife, in boiling water and even out the appearance from any messy points. Decorate with chopped Twix fingers or go wild with your ideas, for you now have a delicious cake, ready to be served.

 

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