Kinder Chocolate Cake

Kinder Bueno Cake: A Decadent Chocolate Lover’s Dream. If you’ve ever bitten into a Kinder Bueno bar and thought, “I wish there was a way to make this even better,” then this cake is for you. Combining the rich, creamy hazelnut filling and smooth chocolate coating of the beloved Kinder with the comforting texture of a moist, fluffy cake, this dessert takes indulgence to the next level. Whether you’re celebrating a special occasion or simply treating yourself, this Kinder Bueno cake promises to deliver the ultimate sweet experience. With layers of chocolate sponge, chocolate buttercream, a drizzle of chocolate ganache and a generous topping of different kinds of Kinder bars, it’s the kind of dessert that makes every bite feel like a little moment of joy.

I love to make birthday cakes. In the past I’ve made After Eight Cakes and Rainbow cakes but this Kinder cake is one of my favs. I’ve also added some other chocolate that I had but you can stick to only Kinder products if you wish to or switch completely to your favourite chocolates. It’s sandwiched together with chocolate buttercream, covered in a bit more and then drizzled with chocolate ganache. Then you just have to add your favourite chocolates and voila!

My top tip is to save a bit of buttercream after covering the cake. You can then use this to help build height with the chocolates. Put a little blob of buttercream and use it to prop up some chocolate. Building height will make it look more impressive and multi dimensional. I’d also recommend putting the chocolates on when the ganache has not quite set. This will help stick and keep the chocolates in place.

If you love Kinder Bueno like me then you can also try my Kinder Bueno brownies.

Kinder Chocolate Cake
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Kinder Chocolate Cake

Difficulty: Medium
Servings

12

servings
Prep time

50

minutes
Cooking time

30

minutes
Total time

1

hour 

20

minutes

The perfect chocolate cake for a Kinder lover

Ingredients

  • Sponge

  • 175g Self Raising Flour

  • 2 tbsp Cocoa Powder

  • 1 tsp Bicarbonate of Soda

  • 150g Caster Sugar

  • 2 tbsp Golden Syrup

  • 2 Eggs

  • 150ml Milk

  • Buttercream

  • 150g Unsalted Butter

  • 350g Icing Sugar

  • 6 tbsp Cocoa Powder

  • Ganache

  • 100g Dark Chocolate

  • 100ml Double Cream

  • Toppings

  • Kinder Chocolates including Kinder Buenos and Hippos

Directions

  • Sponge
  • 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.
  • Buttercream
  • Beat the butter until soft and sift and stir in the icing sugar and cocoa powder. 
  • Sandwich together the two layers of sponge with buttercream. Use the rest of the buttercream to cover the top and sides of the cake.
  • Ganache
  • Slowly heat the double cream in a pan on the hob. Take off the heat and mix in the dark chocolate until smooth. Allow to cool slightly (about 10 minutes).
  • Pour the ganache over the cake a little at a time. Use a spoon the push a little bit over the edge or the cake to get the drip effect.
  • Decorating The Cake
  • Use the Kinder chocolate to cover the whole of the top of the cake. Try and create some height by not just putting them flat.

Kinder Chocolate Cake Pinterest