My lovely niece Arabella told me 11 months in advance that she would like a Kinder chocolate cake for her birthday! Well, with all that time for planning, I knew that I had to come up with something fitting for the birthday queen! I had a look through a few recipes and merged some ideas together. After a trip to Costco for all the Kinder chocolate (who knew there were so many different types!), I began creating.....
I had to keep a close eye on chief taste tester husband during the making of this cake......!!!
I started off using my basic chocolate sponge recipe (passed down from my Nanna - see recipe below) and I added a few drops of this hazelnut flavouring to give it a more Kinder taste: https://www.amazon.co.uk/dp/B01KK7TG5C?psc=1&ref=ppx_yo2ov_dt_b_product_details
I then made a normal buttercream, but added in some melted Kinder chocolate. I covered each layer in the buttercream and then finished off with a full crumb coat. You don't need to worry about this being too neat as it will be covered in Bueno bars!
This is the fun part - unwrap 12 packs of Kinder Bueno and press each finger against the icing. They do stick quite easily. It is optional, but I tied some brown velvet ribbon around the bars just to secure them in place and it actually finishes off the cake quite nicely.
You can then fill in the top part of the cake with whatever chocolate you fancy. I went for a mixture of mini Kinder eggs, large Kinder surprise eggs and some Kinder chocolate bars.
There is something about this style of cake that makes everyone want to reach in and pick all the chocolate bits off (kids or adults!). I then added a birthday candle and banner set that I found on Etsy. I think the birthday girl enjoyed it!
Recipe:
The sponge recipe is in ounces as it's my Nanna's and I like to make it how she would have done!
Mix 12oz caster sugar with 12oz stork. Add in 6 eggs one at a time, beating after each addition. Pop in a few drops of the flavouring mentioned above. Fold in 12oz self raising flour and two tablespoon's of cocoa. Pop into 4 lined 7 inch cake tins (I bake 2 at a time). Bake at Gas mark 6 for 20 mins. I only used 3 sponges for this cake (and gave chief taste tester the spare as a reward for not stealing any of the Kinder chocolate), but you could layer your cake higher if you wished.
Allow to cool on a wire rack as you make your buttercream:
Beat a pack of unsalted butter (250g) for a few minutes, then add 500g icing sugar and beat again. Melt 180g Kinder chocolate beat into the icing.
If you would like to order one of these cakes, drop me an email at: Sarah.tallon@outlook.com and we can personalise it for your celebration.