Kinder Bueno Cake Recipe
A delicious cake that tastes just like a giant Kinder Bueno! Made with 3 layers of moist chocolate sponge and filled with Kinder Bueno hazelnut cream, this cake is seriously next level! Covered in silky chocolate ganache and decorated with Kinder Bueno bars.
Equipment
- 3 6-inch (15 cm) cake pans
Ingredients
Chocolate Sponge
- 180 g cake flour* (1 ½ cups)
- 50 g Dutch processed cocoa powder* (½ cup)
- 140 g granulated sugar (⅔ cup)
- 7 g baking powder (1 ½ tsp)
- 5 g baking soda (1 tsp)
- 6 g salt (1 tsp)
- 2 g instant coffee* (1 tsp)
- 150 g water, boiling (⅔ cup)
- 180 g sour cream or buttermilk* (¾ cup)
- 90 g vegetable oil* (⅓ cup)
- 2 eggs, large
- 5 g rum extract* (1 tsp)
Kinder Bueno Cream Filling
- ½ batch vanilla pastry cream
- 100 g roasted hazelnuts (¾ cup)
- 20 g soft brown sugar (1 ½ tbsp)
- 50 g white chocolate, chopped (⅓ cup)
Chocolate Ganache
- 200 g milk chocolate (1 ¼ cups)
- 200 g double cream (¾ cup)
- 3 g salt (½ tsp)
- 5 g vanilla extract (1 tsp)
Instructions
Chocolate Sponge
- Preheat the oven to 170C (340F) with fan. Line and grease 3 x 15cm (6-inch) cake pans. Add some cocoa powder and move the pans around to coat them with the powder, removing the excess.
- Combine all the dry ingredients: flour, cocoa powder, salt, baking powder and soda and sugar. Give them a good whisk to fully incorporate.
- Add the eggs, buttermilk (or sour cream), vegetable oil and rum extract. Use a hand mixer to mix everything until just about combined – do not over-mix. Dissolve the instant coffee in the boiling water, then add it over the cake batter. At this point use a hand whisk or spatula to incorporate everything and avoid over-mixing.
- Divide the batter equally between the two lined cake pans. Tap the pans a few times on the counter to remove bubbles, then bake for 35-40 minutes or until a skewer comes out clean.
- Once baked, remove from the oven and let the cakes cool inside the pans for 10 minutes. Afterwards, take them out and let them cool upside down on a wire rack. This will help keep the tops nice and flat.
Kinder Bueno Filling
- For a more detailed method and recipe, read the full post on Kinder Bueno Cream here.
- Make ½ batch of pastry cream, full recipe and ingredients can be found here.
- Pulse the hazelnuts and soft brown sugar in a food processor until you obtain a smooth paste. Set aside for now.
- Melt the white chocolate in the microwave in short intervals of 10-15 seconds until fully melted. Let it cool down to room temperature, then add it into the pastry cream.
- Add the hazelnut paste and melted white chocolate to the pastry cream. Use a hand mixer to combine everything really well, then set it in the fridge to chill before using.
Chocolate Ganache
- Chop the chocolate finely or use chocolate droplets. Heat the double (heavy) cream until bubbling, then add it over the chocolate. Let it sit for 5 minutes.
- Use a spatula to combine the chocolate and heavy (double) cream until you get a glossy chocolate liquid. There shouldn't be any chunks of chocolate left unmelted. If needed, reheat in the microwave for 15-20 seconds to melt the remaining chocolate.
- Cover the bowl and let it cool in the fridge for at least 1-2 hours until it has a spreadable consistency.
- Once the ganache is firm, use a hand mixer to whip it until it has the consistency of buttercream. Do not over-mix to avoid splitting the cream - stop when it looks fluffy. Once ready, place the ganache into a piping bag fitted with a 1 cm (½ inch) nozzle.
Assembling the cake
- If needed, cut off the top of the sponges with a cake leveller to make them flat. Add a little dollop of ganache to a cake board, to prevent the cake from sliding. Stick the first layer of sponge onto it.
- Pipe a ring of chocolate ganache around the outer perimeter of the sponge, then add the Kinder Bueno filling in the middle. Place the second layer of sponge on top, without pressing too hard.
- Repeat the process and pipe a ring of ganache, then Kinder Bueno Cream in the middle. Add the third layer of sponge on top.
- Cover the entire cake with chocolate ganache, smoothing it out with a cake scraper or spatula. If you want a more 'semi-naked' cake look, add only one layer of ganache. For a fully covered cake, add two layers of ganache, and chill the cake for 1-2 hours in between the layers.
- Decorate the top of the cake with dollops of ganache - you can also make a white chocolate ganache by replacing the milk chocolate with white. Decorate with Kinder Bueno chocolate bars and other candy.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Cake flour or type 000 flour yields a much softer cake. If you cannot find it, you can still use plain white flour, but the cake won't be as fluffy.
- Dutch processed cocoa powder gives a more intense flavour and yields a darker colour.
- Instant coffee can be replaced with an espresso shot or filtered coffee. If added in the quantity indicated, the cake will not have any coffee flavour. Coffee is only added to make the chocolate flavour pop even more.
- Sour cream or buttermilk can be replaced with heavy (double) cream. If the cream you're using is too thick, add some milk to dilute it. However, make sure you weight the final quantity after diluting the cream.
- Rum extract helps make the chocolate flavour more intense. Alternatively, replace it with vanilla extract or real rum.
Nutrition
Calories: 510kcal
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