Indulge yourself with this decadent Twix Cake, inspired by everyone’s favorite candy bar. This cake is a delightful combination of rich chocolate, chewy caramel, and a biscuit-like crunch, all layered to perfection. Perfect for any special occasion or just when you’re craving something sinfully delicious!
Ingredients
– 1 ¾ cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ tsp baking powder
– 1 ½ tsp baking soda
– 1 tsp salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 tsp vanilla extract
– 1 cup boiling water
– 1 cup caramel sauce
– 12 oz semi-sweet chocolate chips
– 6 tbsp unsalted butter
– 20 crushed shortbread cookies
– Extra caramel sauce and chocolate chips for decorating
Directions
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
4. Carefully stir in boiling water until the batter is smooth.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Place one cake layer on a serving plate and drizzle with ½ cup of caramel sauce.
8. For the chocolate ganache, melt chocolate chips and butter over a double boiler or in the microwave until smooth. Cool slightly.
9. Pour half of the ganache over the caramel layer and sprinkle with half of the crushed shortbread cookies.
10. Place the second cake layer on top and repeat the caramel drizzle and ganache process.
11. Decorate the top with extra caramel sauce, chocolate chips, and a sprinkle of shortbread cookies.
12. Refrigerate for at least 1 hour before serving to let the layers set.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 15 mins
Yield: 12 servings
Introduction
There’s something utterly mesmerizing about the concept of a Twix Cake Extravaganza. Imagine the crunchiness of shortbread cookies, ooey-gooey caramel, and the luxuriously rich chocolate, all brought together in a single cake. If you love Twix bars, then this cake will quickly become a favorite. This guide is designed to walk you through each step, ensuring you end up with a perfect cake that’s a true showstopper.
Ingredients
A unique recipe like the Twix Cake requires carefully selected ingredients to replicate the magic of a Twix bar in cake form. Here’s your list:
1 ¾ cups all-purpose flour: Provides the cake’s structure.
1 ½ cups granulated sugar: Sweetens the cake and enhances flavor.
¾ cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
1 ½ tsp baking powder: Helps the cake rise.
1 ½ tsp baking soda: Works with the baking powder for optimal leavening.
1 tsp salt: Balances the sweetness and enhances flavors.
2 large eggs: Adds moisture and binds the ingredients.
1 cup whole milk: Adds richness and tenderness to the cake.
½ cup vegetable oil: Adds moisture and ensures a soft crumb.
2 tsp vanilla extract: Adds a layer of flavor.
1 cup boiling water: Ensures the cocoa powder dissolves for a smooth batter.
1 cup caramel sauce: Adds the gooey caramel layer.
12 oz semi-sweet chocolate chips: For the ganache.
6 tbsp unsalted butter: For the ganache and to enrich the sauce.
20 crushed shortbread cookies: Provides the characteristic crunch.
Extra caramel sauce and chocolate chips: For decorating.
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 15 mins
Yield: Serves 12
Directions and Instructions
Follow these detailed steps to create your irresistible Twix Cake:
1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. This ensures the cakes don’t stick and come out easily.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix them well to ensure even distribution of ingredients.
3. Add the eggs, milk, oil, and vanilla extract to the dry mix. Beat on medium speed until the batter is smooth and well blended.
4. Gradually stir in the boiling water. The batter will become thin, but this is normal.
5. Divide the batter equally between the prepared pans. This ensures both layers cook evenly.
6. Bake for 30-35 minutes. Use a toothpick to test doneness; it should come out clean or with a few moist crumbs.
7. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Once the cakes are cooled, place the first layer on your serving plate. Drizzle with ½ cup of caramel sauce.
9. In a microwave or using a double boiler, melt the chocolate chips and butter together. Stir until smooth. Allow to cool slightly to thicken.
10. Pour half the ganache over the caramel-drizzled cake layer and sprinkle with half of the crushed shortbread cookies.
11. Place the second cake layer on top. Repeat with the remaining caramel sauce and ganache. Sprinkle with the remaining shortbread cookies.
12. Decorate the top with drizzles of extra caramel sauce and a sprinkle of chocolate chips for that extra indulgence.
13. Refrigerate the cake for at least 1 hour to set the layers. This makes cutting and serving cleaner and more enjoyable.
Notes
Ensure the caramel sauce is slightly warm but not hot when drizzling. This helps it spread evenly without melting the ganache.
For best results, use high-quality chocolate chips for the ganache.
If shortbread cookies aren’t available, any crisp butter cookie can be used as a substitute.
Cooking Techniques
When making the ganache, you can use a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring in between to prevent burning.
Crushing the shortbread cookies can be done using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
For even cake layers, use a cake leveler or serrated knife to trim the tops of the cakes once they’ve cooled.
FAQ
Q: Can I use a ready-made cake mix for this recipe?
A: While you can use a cake mix, the homemade version ensures better control over texture and flavor.
Q: How long can I store the Twix Cake?
A: The cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best taste.
Q: Can I make the cake in advance?
A: Yes, the cake can be made a day ahead. Store it in the refrigerator and add the final decorations just before serving.
Q: Can I freeze the Twix Cake?
A: While you can freeze the cake layers, it’s best to add the caramel and ganache after thawing to maintain the proper texture.
Conclusion
The Twix Cake Extravaganza is a true treat for the senses. Combining the best elements of a Twix bar into a sumptuous cake creates a dessert that’s impossible to resist. Perfect for birthdays, celebrations, or just because, this cake is sure to impress everyone who tastes it. Give it a try, and you’ll see why it’s the ultimate indulgence for any sweet tooth.
More Recipes Suggestions and Combinations
If you enjoyed making this Twix Cake, why not try some other candy bar-inspired cakes? A Snickers Cake with layers of nougat, caramel, and peanuts covered in chocolate ganache could be your next adventure. Perhaps a Milky Way Cake featuring rich chocolate and creamy caramel. For those who love a bit of a crunch and minty freshness, a Peppermint Patty Cake with layers of chocolate and mint buttercream might just be the perfect dessert. Each of these cakes captures the essence of its namesake candy bar and takes it to new dessert heights.
For a fun twist, consider making Twix Cupcakes using the same components but in individual servings. This makes it easier to serve at parties and ensures everyone gets an equal share of the deliciousness.
Enjoy the journey of baking these delectable treats, and don’t hesitate to put your personal spin on the recipes. Happy baking!
Twix Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Carefully stir in boiling water until the batter is smooth.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Place one cake layer on a serving plate and drizzle with ½ cup of caramel sauce.
- For the chocolate ganache, melt chocolate chips and butter over a double boiler or in the microwave until smooth. Cool slightly.
- Pour half of the ganache over the caramel layer and sprinkle with half of the crushed shortbread cookies.
- Place the second cake layer on top and repeat the caramel drizzle and ganache process.
- Decorate the top with extra caramel sauce, chocolate chips, and a sprinkle of shortbread cookies.
- Refrigerate for at least 1 hour before serving to let the layers set.
