Kinder Bueno Cake
Did we mention this cake *literally* tastes like a Kinder Bueno?
- FOR THE CAKE
- 225 g unsalted butter, cubed
- 255 g dark chocolate, broken into small pieces
- 450 g caster sugar
- 175 ml milk
- 4 large eggs, at room temperature, beaten
- 150 ml sour cream
- 1½ tsp. baking powder
- 40 g cocoa powder
- FOR THE FROSTING
- 250 g soft unsalted butter
- 350 g icing sugar, sifted
- 125 g hazelnut butter (we used Biona)
- 3 tbsp. milk
- FOR THE WAFER LAYER
- 1 x 90g pack Loacker Napolitaner Wafer, crumbled
- FOR THE CHOCOLATE DRIP
- 100 g dark chocolate
- 100 g double cream
- 6 Kinder Buenos, broken in half, to decorate
- Preheat your oven to 180°C (160°C fan). Grease and line two 20cm round springform cake tins.
- Heat the butter, chocolate, caster sugar and milk in a medium saucepan over a medium-low heat, stirring regularly, until melted and smooth, 5-6 minutes. Set aside to cool slightly then transfer to a large mixing bowl.
- Add the beaten eggs and sour cream and mix together. Then stir through the flour, baking powder and cocoa powder, along with a pinch of salt. Mix together until well combined.
- Divide the mixture between lined cake tins and bake for 30-35 minutes, until risen. Insert a skewer into the middle to see if it comes out clean (this is a good way of checking the cake's cooked). Once cooked, leave to cool completely in the tins.
- To make the frosting, place all the ingredients into a large mixing bowl with a pinch of salt and beat with a handheld electric mixer or freestanding mixer, until well combined and fluffy, 4-5 minutes.
- Once the cakes are cool, lay one on a cake board. Spread about ¼ of the frosting on top of the cake, then top with crumbled wafers. Top this with the remaining cake then spread another ¼ of the frosting on top.
- Using a palette knife, spread the remaining frosting sparingly around the sides so that there is a thin layer of frosting just enough so that you can still see the cake underneath.
- Use the palette knife to neaten up any edges.
- Chill in the fridge to allow the buttercream to firm up, about 30 minutes.
- Once chilled, melt the chocolate and cream in a heatproof bowl set over a pan of barely simmering water.
- Transfer this to a piping bag, snip a small hole and pipe small amounts of the chocolate mixture around the edges of the cake, allowing drips to run down the side as you like.
- Pipe the remaining chocolate all over the top and smooth using a palette knife so that the top is completely covered in chocolate.
- Chill for a further 30 minutes then top with the Kinder Buenos before serving.