I really love turning chocolate bars into different desserts but without using the actual chocolate bar.
I don’t know if this makes sense. Let me explain.
I like taking the elements of a chocolate bar and making a dessert out of it. So for this, the elements of a Twix is essentially shortbread biscuit, caramel and chocolate. Throw some cake layers into it and now you got a Twix inspired cake!
Why is there yoghurt in this cake?
Recently I’ve been adding plain yoghurt into my chocolate cake. IT MAKES IT SO MOIST. And it also helps give it some flavour. I very much recommend adding it too!
But if you do want to substitute it you can replace it with the same amount of sour cream. Or you could replace it with 100ml of buttermilk or even just regular milk.
Can I use milk chocolate instead of dark?
I used a dark chocolate ganache to fill and ice this cake. I think dark chocolate ganache goes great in cakes because it adds a good chocolate flavour without adding any extra sweetness.
However, if you did want to used milk or white chocolate instead you can. Just instead of using 200ml of double cream, use 100ml instead!
Ok this is my last point. You’ll see in the recipe that I mixed some coffee with hot water.
The coffee doesn’t make this taste like coffee at all, it just helps intensify the chocolate flavour. A lot of chocolate cake recipes use this, it makes the flavour much better.
You could leave this out though, but make sure to still add the hot water. Just don’t mix the coffee into it. Anyway, I hope you like this recipe!
- For the ganache:
200g dark chocolate
200ml double cream
25g unsalted butter
- For the biscuit base:
300g shortbread biscuits
- For the cake:
50g cocoa powder
100ml hot water mixed with 1/2 teaspoon instant coffee
100ml vegetable oil
100g plain yoghurt
175g self-raising flour
125g granulated sugar
125g brown sugar
Plus some caramel sauce
- To make the ganache:
- Add the chocolate, cream and butter into a bowl and put this into the microwave for 30 seconds.
- Take this out, give it a stir and then put if back in the microwave for 15 seconds this time. Keep repeating this until the mixture is all melted and smooth. Leave this in the fridge to set.
- To make the biscuit base:
- Start by pre-heating your oven to 170/325f and also grease and line two 6 inch cake tins.
- You want to crush the biscuits, you can do this using a food processor or just add them into a food bag and hit them with a rolling pin.
- Melt your butter, then mix this with the crushed biscuits.
- Add this mixture into your cake tins and press it down until you get a smooth, compact layer. Leave these tins aside.
- To make the cake batter:
- In a bowl or jug, mix together the cocoa powder, the hot water and the oil together. Now mix the yoghurt and eggs into this too.
- In a large separate bowl, mix together the flour and both sugars. Pour the wet mixture into this and whisk just until you get a smooth batter.
- Pour this batter into your cake tins and bake for 45-50 minutes. They're done when a toothpick comes out mostly clean. These cakes are fudgy so the toothpick won't be completely clean, just make sure there's not wet batter on it.
- Once baked, leave these too cool completely.
- To assemble:
- Once the cakes are cool, you can put it together.
- Take your ganache out and whip it until it lightens in colour. I also cut the tops of the cakes to make them more even but you don't have to do this.
- Add some ganache onto one of the layers of cake, spread this out, add some caramel, and then add the second layer of cake on top.
- Now just ice and decorate it however you want and then you're done!