Chocolate Cake with Kit Kat's
User Reviews
5
Chocolate Cake with Kit Kat's
Description
The Chocolate Cake with Kit Kat's brings together a classic cocoa cake batter enriched with butter, sugar, eggs, and a hint of vanilla. The batter is baked into layers with a tender crumb and deep chocolate flavor. Layered with a milk chocolate buttercream icing made from butter, icing sugar, vanilla, and melted milk chocolate, the cake is finished with crunchy Kit Kat bars and Maltesers for added texture. Fresh or pureed raspberries contribute a mild tart contrast amid the sweetness. Baking involves careful mixing of wet and dry ingredients, gradual incorporation of cocoa water mixture, and baking until a toothpick comes out clean.
The buttercream is whipped until very light and fluffy, then spread between trimmed cake layers to create a smooth finish. Splitting the batter for multiple layers allows for assembling a taller cake, ideal for sharing at gatherings or celebrations.
For best results, use fresh raspberries or raspberry puree with optional raspberry oil for enhanced berry notes. Cake layers should be trimmed for flat surfaces before assembling with buttercream. Cooling the cake adequately ensures easier handling and cleaner cuts.
Ingredients
- 500 ml water 2 cups, boiling
- 1 cup cocoa powder dark, unsweetened
- 200 gm butter unsalted
- 400 gm caster sugar 2 cups
- 4 whole egg
- 1 teaspoon vanilla
- 450 gm plain flour 3 cups
- 2 tsp baking soda
- 1/2 teaspoon baking powder
- 1/2 tsp salt
- 2 packets Kit Kat candy 166 gm each
- 250 gm maltesers 1 large bag, or chocolate covered balls of some kind
- 137 gm Oreo biscuits 1 packet
- 250 gm raspberry
Milk chocolate buttercream icing
- 500 gm butter unsalted, softened
- 320 gm icing sugar sifted (2 cups, pure
- 1 teaspoon vanilla
- 200 gm milk chocolate melted
Instructions
- Preheat oven 350 F/175 C. Grease 2 x 24 cm or 10 inch tins. I doubled the recipe to make 4 layers. Each single recipe will make 2 layers (or a sandwich cake)
- Pour the water gradually over the cocoa in a bowl whisking till smooth. Set aside till cooled
- Put the butter into the bowl of a mixer and beat till light .Add the sugar and salt and continue beating till light and fluffy.
- Add the eggs one at a time and the vanilla
- Sift the flour and baking powder together . Add the cocoa mixture and the flour alternatively.
- Split the batter evenly and smooth down.
- Bake for 35-40 min or until a toothpick inserted comes out clean. Cool 10 minutes and then turn out.
Chocolate Buttercream
- Beat the softened butter till very light and fluffy. Add the sifted sugar and salt and beat till very light. Around 10 minutes.
- You will need to trim your cakes till they have nice flat surfaces. ( if you have doubled the recipe you will have 4 layers)
- Use a cake board or a cake stand. Put a little buttercream on it and add a cake layer. Start to add your buttercream. Just a thin layer. Cut up some raspberries and sprinkle over ( opt)
- Continue like this till the layers are finished.
- Cover with a very thin coat of buttercream. Chill for 15 minutes and then cover with the rest of the buttercream. The buttercream needs to be soft so that the chocolates will stick.
- Decorate with Kit Kats and Maltesers, Oreo biscuits and raspberries. I used two layers of Maltesers on the bottom because my cake was very tall and the Kit Kats needed extra height
- You can use any other chocolates or lollies you like or just copy the one I've made. Keep refrigerated till needed. Bring to room temperature by leaving in a cool place for 2 hours .
Notes
- For a more pronounced raspberry flavor, mix raspberry oil and some raspberry puree or fresh raspberries into the filling.
- Alternatively, the cake can be served with plain milk chocolate buttercream without the raspberry additions.
- Trim cake layers to create flat surfaces before frosting for even layering.
- This recipe can be doubled to produce four cake layers for a taller cake.
User Reviews
Overall Rating
5
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