5 from 12 votes
Chocolate Cake with Kit Kat's
This Chocolate Cake with Kit Kat's features a moist cocoa-based sponge enriched with butter and caster sugar, combined with the crunch of Kit Kat candy and Maltesers. The raspberry adds a subtle tartness balancing the rich chocolate. The cake layers are sandwiched with a milk chocolate buttercream frosting that ties the flavors together with smooth, creamy sweetness.
Servings:
12
Course:
Cake, Others
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.
Cup of Yum
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.