Kinder Bueno is always a good idea, right? This kinder bueno cake will certainly hot the sweet spot!
Sometimes cake is juts a good idea to make, right? Like you don’t really need a reason to celebrate, you can just have your cake and eat it (even though I’m not a big fan of cake, even my own).
The cake is made up of 4 layers of soft chocolate sponge cake, filled with a hazelnut chocolate buttercream and a generous splash of hazelnut chocolate spread. It’s then coated with the same hazelnut chocolate buttercream and finished with a chocolate chip border, white chocolate hazelnut and chocolate hazelnut drip, buttercream rosettes and topped with pieces of kinder bueno.
This is just how I make my version of a drip cake, you could leave out whichever elements you don’t like and put your own twist on things. If you’re looking for a simple cake to make for an event/celebration, this is the one for you – trust me!
Anyway, let’s get started, shall we?
375g butter, room temperature.
375g granulated sugar.
2 tsp vanilla extract.
335g plain flour.
40g coco powder
2 tsp baking powder.
1 tsp salt.
(milk, if needed).
200g granulated sugar.
30g cocoa nibs.
Chocolate hazelnut buttercream:
800g icing sugar.
20g cocoa powder.
80g hazelnut chocolate spread.
Milk chocolate chips (for the border).
Chocolate hazelnut spread (for the drip and filling on top).
White chocolate hazelnut spread (for the drip).
Hazelnuts, roasted (for on top).
Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weigh up all of your ingredients and line your 4 x 6 cake tins with parchment paper. You’ll also want to get any equipment you may need ready, like a stand mixer and spatula.
Start by making the cake – which is really easy. Simply grab your mixing bowl and place in the butter and sugar, then beat the two together until they are lighter and fluffier in colour and consistency. This usually takes around 5-7 minutes on a medium-high speed.
Once you’ve achieved the right consistency, stop the mixer and give the bowl goo scraping down just to incorporate any bits that may not have been fully worked in.
You can then add in the eggs, one at a time, beating well in-between each addition. If you add the egg too quickly, you’ll notice the mixture scrambled and it may ruin the cake batter. Once the eggs have been added, you can add in the vanilla extract and mix until thats been fully incorporated.
Give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Now go ahead and add in the dry ingredients, ensuring they are passed through a sieve first, just to remove any lumps from within the dry mix.
Incorprate all of the dry ingredients over a low speed to start with, working your way up to a medium-high speed, just until a clear batter forms. If you notice the cake batter is a little too stiff, feel free to add a table spoon of milk at a time until you reach the perfect consistency.
Finally, give the bowl one final scraping down, just to incorporate any bits that may not have been fully incorporated.
Take the cake batter and divide it equally between your 4 x 6 inch cake tins. – you can eyeball it or weigh the same amount into each tin for more accuracy. Place the cake tins into the preheated and bake for 30-35 minutes or until a tester comes out clean when inserted into the centre of the cake.
Now while your cakes are in the oven, you can get cleaned down and get ahead with the recipe by making the buttercream and simple syrup.
To make the simple syrup, take a small-medium saucepan and place in the granulated sugar and water, giving them a brief stir, then add in the cocoa nibs and give it a quick stir before placing onto the hob and allowing to almost reach a boil. Set aside until cool enough to store in a container or use – keep stored in the fridge).
Starting on the buttercream, take a mixing bowl and place in the butter and beat on its own until its lighter and fluffier in colour and consistency – this takes around 7-10 minutes, give or take, deeding on how soft your butter was.
Then give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on. Add in around half the icing sugar and the cocoa powder and incorporate over a low speed, mixing together until everything is fully incorporated. Repeat with the remaining icing sugar and add in the chocolate hazelnut spread – mix until everything is incorporated.
Once the cakes are cooled, you can start to assemble the cakes. Before you get started on the decoration process, you’ll want to trim and level the cakes as well as brushing them overly with a generous amount of simple syrup.
To start the assembly process, take your cake board/stand/plate and smear a small amount of buttercream in the centre, this will act like the glue that keeps everything in place and secure.
On top of that smear, place your first layer of cake, pressing down to secure it in place. You can then go ahead and top the layer of cake with the buttercream, leaving a small ridge around the edge, so you can pour in and spread around the chocolate hazelnut spread. Repeat the process with the remaining layers of cakes.
Once all of your cakes are stacked, you can go ahead and give the cake a crumb coat. This is a layer of icing, which will lock in the crumbs, ensuring your final layer of cake is clean and without any crumbs in the mixture. Chill this in the fridge for around 30-60 minutes or until the buttercream is firm to the touch.
This time you’re going to apply the second and final layer of buttercream – this is the coat you’ll want to try and get as smooth as possible but if it isn’t, don’t worry, it’s honestly not the end of the world.
Just before you finish the cake, I wanted to add some more chocolate and add something a little different by adding a milk chocolate chip boarder around the bottom of the cake – this is optional, you could simply allow the drip to continue all the way to the bottom.
Now that the second layer of cake has been applied, you can go ahead and chill in the fridge until it has firmed up a bit. I like to chill the cake before I do the drips, I find it makes it easier to work with the drips.
For my drips, I don’t use melted chocolate or a ganache – theres no need. You can simply use chocolate spreads, which work just as well, they melt fine and drip down the cake like a ganache and when refrigerated, they firm up perfectly – what’s not to like?
I melt a small amount of white chocolate hazelnut spread, as well as a chocolate hazelnut spread, ensuring it isn’t too hot. Place into piping bags, not fitted with a nozzle and use them straight away, otherwise the mixture will cool too much and it won’t drip properly.
I alternate the drips but started with the white chocolate hazelnut spread, leaving a space in-between each, allowing room for the milk chocolate spread drip. Complete the drip and allow the spread to firm up a bit before finishing the cake.
To finish the cake, pipe rosettes as tall or as short as you’d like on top of the cake, filling in any gaps with some buttercream as I filled the top with more hazelnut chocolate spread and further topped the spread with some roasted hazelnuts, just for added flavour and texture.
Then place the cake in the fridge and allow to firm up for a further 30-45 minutes, just to make the slicing process easier.
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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