The holidays are for celebrating with those you hold near and dear – so why not show your love in the form of cake? Everybody will honestly appreciate your effort.
I have kept things super simple with this kinder bueno cake – it’s so simple yet effective. I made a kinder cake last year during bakemas but this one is different and is probably slightly better – if I do say so myself.
It all starts with two layers of simple chocolate sponge cake, filled with white chocolate hazelnut spread. Filled and coated with a white chocolate hazelnut Italian meringue buttercream – so it’s extract indulgent without trying too hard. Finished with a selection of kinder chocolates on top – what’s not to like?
If you like simplicity and flavour – this is the recipe for you. It’s only a small 6 inch cake but with the portions being generous, a small slice goes a long way.
Anyway, let’s get started, shall we?
250g granulated sugar.
220g plain flour.
30g cocoa powder.
1/2 tsp salt.
1 tsp baking powder.
I used my usual Italian meringue buttercream, but only the 3/4 recipe.I will leave a link to the full recipe so check that out if you’re interested.
White chocolate hazelnut spread, for the filling and drip.
Nutella or other hazelnut chocolate spread, for the drip.
A selection of Kinder chocolates and biscuits such as bueno and hippos.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up my ingredients, preheating my oven to 180˚c/350˚f and getting any equipment I may need such as and mixer and spatula. Don’t forget to line your 2x 6 inch cake tins with parchment paper.
To start, place the butter and sugar into a bowl and beat together until they are lighter and fluffier in colour and consistency – this usually takes around 7-10 minutes, depending on how soft your butter is in the first place and the speed in which you’re beating it on.
Once you’ve achieved the right consistency, you can go ahead and add in the eggs, one at a time beating well in-between each addition. If you notice the mature looks a little split or curdled, don’t worry too much.
Scrape the bowl down, this is just to incorporate any bits that may not have been fully worked in from earlier on.
Now add in the dry ingredients and mix over a low speed to start with, working your way up to a medium-high until everything is combined and the mixture is smooth and shiny.
Give the bowl a good scraping down and split the cake batter between the two lined cake tins and level out. Then place into the preheated oven and bake for 30-35 minutes or until a tester comes out clean.
While the cake is baking, make the simple syrup and buttercream. For the simple syrup, place equal parts of water and sugar into a saucepan and combine – bring to a boil, set aside and use once fully cool.
Generously brush the cakes over with simple syrup, if you’re using.
To assemble the cake, take your stand/board/plate and smear a small amount of buttercream into the centre and place the first layer of cake on, pressing down a little to secure it in place.
Pipe a ring of buttercream and spread a small amount of buttercream into the centre, leaving a small area to fill with the white chocolate hazelnut spread. Warm the spread a little then pour into the middle of the buttercream. Place the second layer of cake on, applying a little pressure.
Now coat the cake in the buttercream and scrape it as smooth as you’d like. I use a scraper for this but you use whatever you have.
Chill in the fridge until the buttercream firms up a little.
Now is the time to warm up your spreads and apply the drip. I find using a piping bag the easiest way to achieve this but you do whatever you need to get the drips the way you want.
Chill in the fridge allowing the drips to firm up.
Now pipe on the rosettes and decorate them accordingly with a selection of Kinder chocolates and enjoy.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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