Kinder Bueno Drip Cake!
A Four-Layer Chocolate Cake with Kinder Chocolate Frosting, Chocolate Drip, and all the Kinder Bueno Goodness!
Light Brown Sugar
Self Raising Flour
Sweet Hazelnut & Chocolate Flavouring
Sunflower Oil/Vegetable Oil
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... (
This Angled Spatula
This large metal scraper
These piping bags for the drips
These piping bags for the buttercream
This piping tip for the buttercream swirls
This piping tip to coat the sides of the cake
This Sweet Hazelnut & Chocolate Flavouring!
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.
Kinder Bueno Drip Cake!
Amount Per Serving
Calories from Fat 423
% Daily Value*
Saturated Fat 29g
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie