min

Kinder Chocolate Cake

Name: Kinder Chocolate Cake
Prep time: 40 min
Cook time: 25 min
Yield: 12 Servings
Ingredients: Self Raising Flour: 175g; Cocoa Powder: 2 tbsp; Bicarbonate of Soda: 1 tsp; Caster Sugar: 150g; Golden Syrup: 2 tbsp; Eggs: 2; Sunflower Oil: 150ml; Milk: 150ml; Unsalted Butter: 25g; Golden Syrup: 2 tbsp; Dark Chocolate: 25g; Cocoa Pops: 50g; Unsalted Butter: 150g; Icing Sugar: 350g; Cocoa Powder: 6 tbsp; Dark Chocolate: 50g; Unsalted Butter: 50g; Chocolate: Selection of

The perfect cake for a celebration.

Ingredients

175g Self Raising Flour
2 tbsp Cocoa Powder
1 tsp Bicarbonate of Soda
150g Caster Sugar
2 tbsp Golden Syrup
2 Eggs
150ml Sunflower Oil
150ml Milk
Crispy Base
25g Unsalted Butter
2 tbsp Golden Syrup
25g Dark Chocolate
50g Cocoa Pops
Buttercream
150g Unsalted Butter
350g Icing Sugar
6 tbsp Cocoa Powder
Ganache
50g Dark Chocolate
50g Unsalted Butter
Toppings
Selection of Chocolate
Kinder Chocolate/Buenos/Surprise/Hippos, Ferrero Rochers, Small things like chocolate buttons

Directions

I love to make birthday cakes. In the past I’ve made Sweetie Donut Cakes, Unicorn cakes and Rainbow cake but this Kinder cake is one of my favs. OK so this Kinder Chocolate Cake isn’t completely Kinder products but I had loads of chocolate from Christmas so I thought why not put it all on. Can’t have too much chocolate eh? The chocolate sponge sits on a crispy base made from crisp cereal. It’s sandwiched together with chocolate buttercream, covered in a bit more and then drizzled with butter ganache. Then you just have to add your favourite chocolates and voila!

If you love Kinder Bueno like me then try my Kinder Bueno brownies or my other Kinder Bueno Birthday cake with a white chocolate ganache drip!

Original sponge recipe by Dr. Oetker

Step 1

Mark as Complete

Preheat the oven to 180ºc and grease and line two 8in cake tins. Mix the flour, sugar, cocoa powder and bicarbonate of soda together. Make a well in the centre and add the eggs, milk, oil and golden syrup. Mix until smooth. Divide between the two tins and bake for 25-30 minutes.

Step 2

Mark as Complete

Crispy Base

Grease another 8in cake tin. Heat the golden syrup and butter in a pan. Remove from the heat and stir in the chocolate until melted. Mix the cocoa pops in and press evenly into the cake tin. Put in a fridge to set.

Step 3

Mark as Complete

Buttercream

Beat the butter until soft and sift and stir in the icing sugar and cocoa powder.

Step 4

Mark as Complete

Assembly

Once the cake has cooled and the crispy base has set remove from the tins. Place the crispy base on a cake board and spread with a thin layer of buttercream. Put the first sponge layer on top, spread with buttercream and add the final sponge layer. Cover the whole cake with buttercream.

Step 5

Mark as Complete

Ganache

Melt the butter (In a microwave is easiest). Add the chocolate and stir until melted. Pour onto the centre of the cake and use a palate knife to spread over the top and over the edges to create drips.

Now decorate the cake with your chocolate. Start with little pieces at the front and get bigger and taller towards the back.

1hr 15
Serves 12
Medium
180ºc

Ingredients

Adjust Servings:

	175g Self Raising Flour
	2 tbsp Cocoa Powder
	1 tsp Bicarbonate of Soda
	150g Caster Sugar
	2 tbsp Golden Syrup
	2 Eggs
	150ml Sunflower Oil
	150ml Milk
Crispy Base
	25g Unsalted Butter
	2 tbsp Golden Syrup
	25g Dark Chocolate
	50g Cocoa Pops
Buttercream
	150g Unsalted Butter
	350g Icing Sugar
	6 tbsp Cocoa Powder
Ganache
	50g Dark Chocolate
	50g Unsalted Butter
Toppings
	Selection of Chocolate Kinder Chocolate/Buenos/Surprise/Hippos, Ferrero Rochers, Small things like chocolate buttons