Kinder Cake
Get ready to indulge in a delightful treat with this mesmerizing Marble Cake recipe. Layers of rich chocolate and creamy white chocolate are beautifully swirled together, creating a stunning marbled effect. Once baked to perfection, the cake is generously filled with luscious hazelnut chocolate spread and a decadent buttercream frosting. Topped with a playful array of Kinder chocolates, this cake is not only visually enticing but also a true delight for your taste buds. Dive into a world of sweet flavors and textures with each blissful bite of this scrumptious Marble Cake.
— Constant Cookbook
Ingredients
- For the cake
- 225g butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 3 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp white chocolate cocoa powder (OR white choc hot chocolate powder)
- white chocolate chunks/chips
- 100g of powdered hazelnuts OR almonds
- For the filling
- Hazelnut chocolate spread (eg. Nutella)
- 3 egg yolks
- 75g icing sugar, sifted
- 200g butter, softened
- For the decortation
- 3 egg yolks
- 75g icing sugar, sifted
- 200g butter, softened
- 150g cocoa powder
- 2 Kinder eggs
- 3-4 bars of Kinder chocolat
- Kinder bueno
Instructions
- Preheat the oven to 180C/gas 160C/gas 4 and grease a 20cm cake tin and line the bottom with greaseproof paper. Beat the butter and sugar together, and then, one at a time add the eggs and mix thoroughly. Fold in the flour(sifted) milk and vanilla extract until the mixture is smooth.
- Spilt the mixture in half and add the cocoa powder to one half and the white chocolate chunks AND powder to the other half. Split the nuts between the two mixtures.
- Take 2 spoons and add the chocolate and white chocolate cake mixes into the tin alternately. Tap the bottom of the tin to get rid of air bubbles then take a skewer and swirl it around the mixture to create a marbled effect.
- Bake for around 55 minutes until a skewer comes out clean from the cake. Cool.
- When cool, cut the cake in half horizontally. Spread a layer of hazelnut chocolate spread on it.
- To make the butter cream for the middle, mix the egg, icing sugar and butter untill thick and creamy. This can then be spread onto of the chocolate spread. Sandwich the top half of the cake on the top.
- Make the chocolate butter cream by adding all of the ingredients together, and spread onto and around the sides, untill all the cake is covered. To decorate, spilt the Kinder eggs in half, and break the kinder chocolat and bueno into pieces and arrange however you want.
Yield
Serves 8
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