There’s something so delicious about #kinder chocolate, that no matter how old you get, you just never grow out of it. Its such a sweet and creamy chocolate and is so moreish! Kinder #Bueno is one of my personal favourites, they are so light yet incredibly indulgent! This recipe is simple to make, it is relatively quick, and there are no real technical challenges as most of the decorations are ready made. Even though you can have the cake made in a few hours it has real wow factor and is sure to make an impression! This particular cake was made for a friend’s birthday. I chose to add #Nutella to the butter icing to give the hazelnut flavour of a kinder Bueno and decorated with as many different kinder chocolates as possible! Feel free to decorate with all of your own kinder favourites, mixing and matching or just sticking to one kind!
Time: Total: 2 ½ hours Baking: 20 mins Prep: 15 mins
Serves: 16-18 portions
Recipe:
For the cake:
300 g plain flour
300 g caster sugar
300 g butter (salted or unsalted)
6 eggs
2 ½ tsp vanilla essence
2 ½ tsp baking powder
For the icing:
350 g icing sugar
200 g butter softened to room temperature
2 tbsp Nutella
Splash milk
To decorate:
1 white and 1 milk Bueno
1 kinder surprise
1 bag kinder minis
Chocolate sprinkles
1 bar hazelnut chocolate roughly chopped
Method:
1. Pre-heat your oven to 180°C. Line and grease 3 cake tins (9inch)
2. Use an electric hand whisk to beat together the butter and sugar until light and fluffy
3. Add the eggs, one at a time, until they are well incorporated. Add the vanilla essence and beat a little longer to mix it in
4. Sift in the flour and baking powder and fold into the mixture
5. Bake in the oven for 18-20 min until golden brown
6. Take out of the oven and leave to cool
7. Beat the butter and icing together with an electric whisk, add a little milk if it is too thick, a spoonful at a time
8. Beat in the Nutella until you have a light fluffy consistency. Set aside until the cakes have cooled
9. To assemble, cut your cakes so they are level. Spread a layer of butter icing over the first cake and sprinkle over some of the broken chocolate
10. Repeat with the second cake. Put the final cake on top and cover the entire cake with a thin layer of buttercream
11. Using a large star nozzle, pipe a circle of buttercream about half an inch from the side of the cake
12. Sprinkle with dark chocolate hundreds and thousands
13. Decorate the centre of the cake with all the kinder chocolates, using any leftover buttercream to help the kinder Buenos to stand properly
14. Eat and enjoy!
Leave your cakes to cool whilst you make the butter icing
Whip the butter well to get a light and mousse-like consistency
Sprinkle broken hazelnut chocolate or kinder chocolate between each layer
Cover the cake in a thin layer of butter icing
Pipe a circle of butter icing around the cake and throw a few sprinkles on. Arrange your kinder treats as desired, using any left over icing to help stand up the chocolates
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