Cakes Based On Your Favourite Chocolate Bar – Turkish Delight

Some years ago, shortly before my daughters birthday, I asked her what kind of cake she wanted me to make for her. “I’d like one which looks like a banana, smells like strawberries, and tastes of chocolate” she replied, without missing a beat. Always up for a challenge I managed to pull it off. Ever since I have asked the question with trepidation, although these days she mostly tells me “I don’t mind as long as you don’t put courgette in it”.

Making a cake for someone is such a joy. The act of giving is one which makes us feel good anyway, and giving something we have made ourselves is hard to beat.

My mother always made me a cake for my birthday until the year that my sister decided she wanted to make me one. I must have been about 19. My sister brought her creation round on the morning of my birthday while I was still in bed (I was 19, so it was probably around 10am) and, while she had a coffee with my mother in the sitting room, the dogs climbed onto the kitchen table and ate the cake. I never saw it, not a crumb. She never made me another one.

My own children had a blessed childhood where cake was concerned because I always insisted on making them one, and, while she was alive, my mother did too. Two cakes on your birthday, one of which you could guarantee would feature my mothers signature rose flavoured icing.

My daughter was 16 this year so I tried to combine my own creation with a nod to my late mother, my daughter’s “nanna”. What emerged was this Turkish Delight Cake, so called because taking a mouthful with both forms of icing really feels like eating a bar of Fry’s Turkish Delight in cake form.

Next I’m going to recreate the Bounty Bar as a cake (the plain chocolate version obviously, I’m not an animal).

If you make it, do let me know how you get on, and which chocolate bar favourites you’d like to see recreated in cake.

Ingredients

For the cake. Enough for 2 x 23cm sandwich tins

390g plain flour

250g caster sugar

100g light muscovado sugar

60g cocoa powder

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

3 eggs

140ml sour cream

1 tablespoon vanilla extract

150g melted unsalted butter

150g corn oil

300ml cold water

For the Chocolate Fudge Icing

100g unsalted butter

100g sour cream

180g dark chocolate

250g icing sugar

1 tablespoon agave syrup (you can use golden syrup or honey if you wish)

For the Turkish Delight Icing

100g unsalted butter (softened)

100g icing sugar

2 teaspoons rose flavouring

red food colouring

Method

Mix together all the dry cake ingredients in one bowl

Mix together the eggs, sour cream and vanilla in another bowl

Whisk together the melted butter and corn oil in a third bowl, then beat in the cold water.

Add all the dry ingredients to the butter/corn oil/water mix

Then add the eggs and cream mixture and mix it well.

Pour the cake mix into the prepared (greased and lined) cake tins.

Bake in a preheated oven at Gas 4/180c for around 50 minutes or until a skewer comes out clean.

Turn onto a rack and cool completely before trying to get them out of the tin or they’ll break.

 

Chocolate Icing

Melt the chocolate and the butter together in a bowl (I do it over a pan of simmering water)

When its melted and cooled a little, mix in the vanilla and agave.

Sieve the icing sugar into a bowl.

Add the chocolate/butter mixture and combine until the icing is thick and smooth.

 

Rose Icing

Mix the softened butter with the sieved icing sugar in a bowl.

Add the rose flavouring (you can adjust according to taste)

Add a little red food colouring until you have a colour which resembles Turkish Delight. As you can see from the picture, I added too much.

 

 

 

 

 

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