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A Four-Layer Chocolate Cake with Kinder Chocolate Frosting, Chocolate Drip, and all the Kinder Bueno Goodness!
So today is my blog’s FOURTH BIRTHDAY! THAT IS RIGHT! JANE’S PATISSERIE IS FOUR. The excitement is unreal. Like, I can’t cope. I thought I’d celebrate by posting a particularly sort after bake, this Kinder Bueno Drip Cake. Hello heaven.
But seriously, thank you SO incredibly much for the support over these four years, it has been mental. Yet again, this year is beating all the ones before.
I’ve managed to make this my full-time job, and it’s grown so much that I am now struggling to keep up with it all! In the year since my blog’s third birthday, I’ve peaked SEVEN MILLION VIEWS which is mind-blowing, and everything else has grown as well. Thank you thank you thank you! Anyway… back to the recipe…!
This Cake is probably one of the most highly requested things I have had in a long time. I realise, I tend to say this quite a lot about different recipes, but I do get a lot of requests for recipes daily.
Sometimes, I get requests for recipes that are actually already on my blog and some people just haven’t used the search function, but this one is a top-notch request that I wanted to post about now.
Anyway, I always to this day still underestimate how popular anything Kinder Bueno themed is, so I knew this beauty had to come out at some point! Before Christmas is obviously ideal. Perfect show stopper!
My Kinder Bueno Cupcakes are a thing to behold themselves, and mainly where the inspiration for this recipe comes from. That, and being married to my Oreo Drip Cake to get an idea of ingredients amounts! This cake is essentially the beast of all things Kinder Bueno, and you’ll all be as obsessed with it as I am, very soon. I can promise you that!
For this one, after having posted my Terry’s Chocolate Orange Layer Cake recently, and my Nutella Cake, I didn’t want to do this one as a ‘poop’ effect cake… but a Drip Cake. I do love a good layer cake, evidently, but a Drip Cake just take the cakes to the next level!
They make a cake look insane and make everyone go ‘oooooh’ and ‘ahhhh’ when they see it. That’s what you want when you bake a cake like this!
I went for a delicious and simple Chocolate Sponge for this beauty, as I just kinda love chocolate cake. Let’s be honest, how can you not. Also, in my Kinder Bueno Cupcakes, I did the same. I did use a DELICIOUS Sweet Hazelnut & Chocolate flavouring which is just incredible, and I can wholeheartedly recommend again for this one. If you don’t have access to it, however, you can swap it for vanilla extract!
Yes, I would say that drip cakes are quite a bit of effort, but it’s 100% worth it. I know a lot of people don’t believe it, some probably do too much, but it took a lot of practice and time to get better at drip cakes for me. They were never so simple in my eyes, but once I had the right tools, it was an entire bunch easier. This isn’t a sales pitch, but its the truth.
Using a turntable makes things SO MUCH EASIER, and I recommend this turntable. When you plop your cake onto a ten-inch cake board, pipe the buttercream on it around the edges using this piping tip to coat the sides of the cake, it makes things easier. But using a turntable to turn the cake whilst you scrape the sides makes it MUCH easier.
After you’ve got the hack of the buttercream down, it’s doing the drip bit. Having smooth sides isn’t essential, but its very much the sort after look when it comes to drip cakes.
When I am decorating the sides of the cake for the drip, I recommend these piping bags for the drips. You don’t need a piping tip, but you need a sealed piping bag. This does mean you can’t easily use the cloth reusable ones, but it’s worth it.
You fill the bag up with the chocolate, snip the smallest bit off.. probably something 4-5mm thick, and then you edge the chocolate over the edge of the cake. The longer you hold it there, or the harder you squeeze, it’ll drip further. If you barely touch the side, it’ll be a shorter drip!
I then leave the cake to set a bit and decorate the top with swirls of leftover Kinder Chocolate Buttercream Frosting. Top that, obviously, with pieces of Kinder Bueno to make it nice and obvious what flavour of cake it is, add on some chopped hazelnuts and some sprinkles to make it look a bit more ‘yay’ and you are basically there! I use these piping bags for the buttercream and this piping tip for the buttercream swirls to make it nice and pretty!
So, as I write this post up, devouring yet another slice of another one of these cakes, I am happy that I am finally sharing this one for you! If you have any questions for me then leave a comment or email me! Enjoy!
Kinder Bueno Drip Cake!
- 500 g Unsalted Butter/Stork
- 500 g Light Brown Sugar
- 420 g Self Raising Flour
- 80 g Cocoa Powder
- 10 Medium Eggs
- 2 tsp Baking Powder
- 2 tsp Sweet Hazelnut & Chocolate Flavouring
- 400 g Unsalted Butter (not stork)
- 800 g Icing Sugar
- 300 g Kinder Chocolate
- 150 g Dark Chocolate
- 1-2 tbsp Sunflower Oil/Vegetable Oil
- Kinder Bueno
- Kinder Eggs
- Kinder Chocolate
- Extra Chocolate
For the Cake
- Preheat your oven to 180C/160C Fan, and line four 8"/20cm cake tins with parchment paper.
- Beat together your Butter and Sugar until light and fluffy.
- Add in your Flour, Cocoa Powder, Eggs, flavouring and Baking Powder and beat again till combined.
- I usually beat the mixture for a couple of minutes till nice and smooth!
- Split between the tins, about 500g of mix per tin) and bake in the oven for 25-30 minutes. Test the cakes with a skewer to make sure it comes out clean.
- Leave the cakes to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.
For the Buttercream
- Make sure your Unsalted Butter is at room temperature and beat on its own for a couple of minutes.
- Melt your Kinder Chocolate in a bowl carefully either in the microwave or over a bain-marie, until melted. Leave to the side for a minute to cool.
- Add your Icing Sugar into your Butter and beat in fully. I usually add a little as I go when its a large amount.
- Add in your melted Kinder Chocolate and beat again.
For the Decoration
- Spread a smidge of buttercream onto your plate/cake board and put your first sponge on top. The smidge of buttercream keeps the cake secure.
- Spread some buttercream over the top, only about 1-2tbsp, and then add your next sponge.
- Repeat the process again and again, until you reach your fourth sponge.
- Add your final sponge, and its time to decorate the sides.
- Slather on some buttercream onto the sides using a small angled spatula, or a piping bag. Cover the entire cake quite thickly.
- Using a large metal scraper, gently but firmly scrape around the edges of the cake in long glides. As you move, some buttercream will come off.
- Keep going till you have a lovely smooth surface. If you scrape so much off you reach the cake again, you've gone too far. Repeat it again to get the thickness.
- Spread it over the top as well so the top is covered.
- Leave the buttercream to 'crust' slightly by leaving the cake for a little while, or put in the fridge for 20 minutes or so.
- Melt your Dark Chocolate carefully until smooth, and mix in the oil to loosen ever so slightly. It's important to use Dark chocolate, and not milk or white.
- Using a small disposable piping bag, snip the end off and carefully drip down the sides of the cake.
- Leave the drips to set again for a small amount of time.
- Decorate how you fancy - I used leftover buttercream for swirls, and then covered the cake in all things, Kinder!
- For this recipe I recommend... (affiliate links)
- This cake is very tall... for a smaller version, simply halve the recipe.
- It'll make a delicious two-layer cake.
- This cake will last for 3 days+ at room temperature.
- You can use milk/dark chocolate in the buttercream instead, but I definitely recommend the Kinder Chocolate to fit with the theme.
Find my other Recipes on my Recipes Page!
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