Kinder Bueno Cake
Did we mention this cake *literally* tastes like a Kinder Bueno?
Recipe type: Dessert
  • 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
  • 250 g soft unsalted butter
  • 350 g icing sugar, sifted
  • 125 g hazelnut butter (we used Biona)
  • 3 tbsp. milk
  • 1 x 90g pack Loacker Napolitaner Wafer, crumbled
  • 100 g dark chocolate
  • 100 g double cream
  • 6 Kinder Buenos, broken in half, to decorate
  1. Preheat your oven to 180°C (160°C fan). Grease and line two 20cm round springform cake tins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Use the palette knife to neaten up any edges.
  9. Chill in the fridge to allow the buttercream to firm up, about 30 minutes.
  10. Once chilled, melt the chocolate and cream in a heatproof bowl set over a pan of barely simmering water.
  11. 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.
  12. Pipe the remaining chocolate all over the top and smooth using a palette knife so that the top is completely covered in chocolate.
  13. Chill for a further 30 minutes then top with the Kinder Buenos before serving.
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