Kinder Cake With 2-Ingredient Kinder Ganache
A delicious Kinder dessert with a simple 2-ingredient Kinder ganache and Kinder Bueno Filling
Equipment
- Hand whisk
- Silicone spatula
- Acetate Sheet optional, only required if using the pull-up technique
- 6" inch cake molds
Ingredients
Chocolate Cake
- 125 ml full-fat milk
- 1 tbsp vinegar
- 120 gs all-purpose flour
- 100 gs white granulated sugar
- 100 gs brown sugar
- 38 gs cocoa powder
- 1 tsp baking powder
- 3/4th tsp baking soda
- 1/2 tsp salt
- 1/2 tsp coffee powder
- 60 ml neutral oil
- 1 egg
- 1 tsp vanilla essence
- 125 ml boiling water
Kinder Ganache
- 250 gs Kinder Maxi chocolate bars, chopped in small pieces
- 250 ml heavy cream/double cream/liquid whipping cream
Kinder Bueno Whipped Cream
- 200 ml whipped cream
- 12 whole Kinder Bueno Bars (total 24 sticks), crushed
Instructions
- Preheat the oven to 180 degrees Celsius. Prepare the cake pans by greasing them with butter and flour to ensure the cake does not stick while baking.
- Make the buttermilk: Add vinegar to the milk and let it sit for 10 minutes. Once the buttermilk is ready, add the remaining liquid ingredients – oil, egg, and vanilla essence in the same bowl and whisk until lightly combined.125 ml full-fat milk, 1 tbsp vinegar, 60 ml neutral oil, 1 egg, 1 tsp vanilla essence
- In a bowl, combine all your dry ingredients: flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, and coffee powder, using a hand whisk.120 gs all-purpose flour, 100 gs white granulated sugar, 100 gs brown sugar, 38 gs cocoa powder, 1 tsp baking powder, 3/4th tsp baking soda, 1/2 tsp salt, 1/2 tsp coffee powder
- Add the liquid ingredients to the dry ingredients and mix on medium speed using an electric or stand mixer until everything is well combined.
- With the mixer on low, pour the boiling water into the batter and keep mixing until the water is well incorporated. Be careful at this step; the water may splash if the speed of your mixer is too high. After this step, you will end up with a thin batter.125 ml boiling water
- Pour the batter into your cake pans and bake for 20 mins or until a test toothpick comes out clean. Let the cake layers cool before assembling.
- Make the Kinder Ganache: Add the Kinder Maxi Chocolate pieces to a heat-proof bowl. Heat the cream in a saucepan until it just starts bubbling, making sure not to bring it to a boil. Pour the hot cream over the chocolate and let it sit for 2 minutes, allowing the chocolate to melt from the heat of the cream. Whisk the cream until the chocolate is completely melted and combined, resulting in a silky, smooth ganache. Set aside until ready to use.250 gs Kinder Maxi chocolate bars, chopped in small pieces, 250 ml heavy cream/double cream/liquid whipping cream
- Make the Kinder Bueno Filling: Whip the whipped/heavy cream to medium peaks, then add the crushed Kinder Bueno bars and whip until you have a stable cream.200 ml whipped cream, 12 whole Kinder Bueno Bars (total 24 sticks), crushed
- Assembly: Place the cooled cake layer on a cake board and top it with a thick layer of the Kinder Bueno filling. You can choose to use the entire filling here or leave some for decorating the top part of the cake. Place the second cake layer on top of the filling, then decorate the top with the remaining cream and more Kidner Bueno pieces. Top with warm ganache before serving. Refer to the next step for assembling the pull-up technique.
- Pull-Up Cake Assembly: After the cake layers have been assembled, Measure the cake and cut an acetate sheet long enough to cover the cake's sides. Make sure that the acetate strip is a little taller than the height of the cake. Add a small strip of tape on one end of the acetate sheet to stick the two ends. Place the acetate sheet around the cake and tape the ends together. The entire cake should be covered from the sides. Make sure that the sheet is secured tightly so that the liquid sauce does not ooze out. When you are ready to serve, heat the chocolate ganache, then pour it on top of the cake, not any higher than the height of the acetate sheet. Make sure that the sauce is of running consistency and not too thick. Hold the top of the acetate sheet from both hands and pull it up slowly. The sauce will ooze out ad create a dramatic, theatrical effect.
Notes
Make Ahead:
All the components of this cake can be made and assembled a day in advance. Heat and pour the chocolate ganache just before serving.
Mini Cake:
This cake can easily be turned into a mini version (as pictured) for 1 or 2 servings by cutting the recipe in half and baking the cake layers in 3" cake molds.