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kitkat cake

What sort of cake do you make for someone who can’t leave chocolate alone? (Ok, so that’s most of us, but you get the idea.) Well, this one of course.

It’s a whopping 4 kilos at minimum and covered in chocolate – It took over 45 KitKat fingers to go around the cake. It’s chocolate inside too, of course, and ganached with chocolate for good measure. Best of all, it’s not difficult – think of it as a project where you can mess up the icing and no one will know because it’s completely covered in chocolate.

Whether you’re a kid or an adult (with a kid inside), this cake is sure to please. And it’s pretty impressive to look at too!

Chocolate Kit Kat and M&Ms Cake
serves a lot of chocolate crazed people
from Luscious Chocolate Desserts

for the cake
3⅓ cup + 2 tbsp plain flour
2¼ tsp baking powder
¼ tsp salt
¾ cup cocoa powder
¾ cup boiling water
255g butter
2⅔ cups sugar
1½  tsp vanilla extract
3 eggs
2 cups sour cream

for the frosting
180g dark chocolate
½ cup sugar
4 egg yolks
¾ tsp vanilla extract
225g butter, at room temperature (cut into 1″ pieces)

2 packets M&Ms
12 packets KitKat (about 50)
1.2m of coloured ribbon

  1. Preheat the oven to 180C. Spray two 9″ round cake tins with cooking spray and set aside.
  2. To make the cake –
    1. Whisk together the cocoa powder and boiling water until smooth.
    2. In a large bowl, combine the flour, baking powder and salt.
    3. In a stand mixer with a padde attachment, beat the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
    4. With the mixer on a low speed, add in a third of the flour mixture, then 1 cup of sour cream. Repeat with the remaining flour and sour cream. Scrape down the sides of the bowl as needed to ensure an even mixture.
    5. Add the cocoa mixture and mix until evenly combined.
    6. Divide the batter between the two prepared cake tins – it’s a good idea to weigh them to make sure there’s about the same in each.
    7. Bake for 35 minutes or until a skewer inserted in the middle comes out clean. Invert the cakes onto a cooling rack.
  3. To make the frosting –
    1. Melt the chocolate over a double boiler.
    2. In a heatproof bowl, mix the egg yolks with the sugar whisking constantly until all the sugar is dissolved.
    3. Combine the egg mixture and melted chocolate into the bowl of a stand mixer and whisk on high speed for 4 minutes or until the bowl is cool to the touch. Make sure it’s actually cool or when you add the butter, you’ll end up with a sloppy mess.
    4. Beat in the butter, one piece at a time, beating until smooth after each addition.
  4. To assemble –
    1. Flip the cakes over and trim the top of the cakes if needed.
    2. Place a 20c piece of frosting onto your cake tray to secure the cake and place one cake layer on top. Spread with a third of the ganache mixture, then top with the remaining cake layer and frost with the remaining frosting – it doesn’t have to be perfect, you’ll cover it up with chocolate anyway.
    3. Place KitKat around the circumference of the cake, then fill the top with M&Ms. Tie with a bow and there you go!
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