Kinder Chocolate Cake
The perfect cake for a celebration.
Ingredients
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175g Self Raising Flour
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2 tbsp Cocoa Powder
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1 tsp Bicarbonate of Soda
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150g Caster Sugar
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2 tbsp Golden Syrup
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2 Eggs
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150ml Sunflower Oil
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150ml Milk
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Crispy Base
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25g Unsalted Butter
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2 tbsp Golden Syrup
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25g Dark Chocolate
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50g Cocoa Pops
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Buttercream
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150g Unsalted Butter
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350g Icing Sugar
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6 tbsp Cocoa Powder
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Ganache
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50g Dark Chocolate
-
50g Unsalted Butter
-
Toppings
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Selection of ChocolateKinder 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
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.
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.
Buttercream
Beat the butter until soft and sift and stir in the icing sugar and cocoa powder.
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.
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.
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 | |
