A real temptation: Kinder Bueno cake
The chocolatey Kinder Bueno cake is particularly impressive thanks to its delicious cream, layered with airy sponge cake bases. The recipe is super easy to bake and always tastes good.
Ingredients
• For the white chocolate hazelnut filling:
• 450g white chocolate
• 250g hazelnuts, roasted and peeled
• 1/4 teaspoon salt
• 80ml vegetable oil
• 2 teaspoons vanilla extract
• For the chocolate cake layers:
• 50g cocoa powder
• 80ml hot water mixed with 1 teaspoon instant coffee
• 200ml vegetable oil
• 120ml buttermilk
• 4 eggs
• 200g plain flour
• 125g granulated sugar
• 125g brown sugar
• 1 teaspoon baking soda
• 2 teaspoons white vinegar
• For the buttercream:
• 1 batch Swiss meringue buttercream
• 200g of the white chocolate hazelnut spread
• For the ganache drip:
• 100g dark chocolate
• 100ml double cream (if you’re using milk chocolate, use 50ml of cream instead)
Directions
• Making the hazelnut filling:
• Add your chocolate into a bowl and heat this in your microwave for 30 seconds. Take this out and give it a stir. Then place it back and heat for another 30 seconds, take it out and stir again. Keep repeating this until all the chocolate has melted. Leave this aside.
• Add your hazelnuts and salt into a food processor and process until you get a paste, one that resembles peanut butter, or any nut butter. This might take some time, the hazelnuts will go through stages but you will eventually get a paste.
• Now add your oil, vanilla and melted white chocolate into this. Process until smooth.
• At this point I like to push this mixture though a sieve to get out any large lumps, then just cover and leave this to set up. This will take a few hours at room temperature, you can put it in your fridge to speed up the process but I don’t like doing this, it sets much better at room temperature.
• Making the cake layers:
• Start by pre-heating your oven to 180c/350f. Also grease and line two 8 inch cake tins.
• In a large bowl, add the cocoa powder and hot water/coffee. Whisk until combined.
• Add the oil, buttermilk and eggs into this. Whisk until combined.
• Now add the flour and both sugars. Whisk just until you get a smooth batter.
• In a separate small bowl, add the baking soda then pour the vinegar over this. This mixture will start to bubble, just give it a quick mix then pour it into your cake batter. Whisk this in.
• Pour this batter into your cake tins and bake at 180c/350f for around 35-40 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, leave to cool completely.
• The buttercream:
• Get your buttercream and 200g of the set hazelnut filling. Mix these together then leave this aside until you’re ready to use it.
• The ganache drip:
• In a bowl, add the chocolate and cream. Heat this in your microwave for 30 seconds, take this out and give it a stir. Place it back into your microwave for 15 seconds this time, take it out and stir again.
• Keep repeating this until all the chocolate has melted and you get a smooth mixture. Leave this aside until you’re ready to use it.
• Assembling:
• Once everything has been made, the hazelnut filling has thickened and the cake layers have cooled completely, you can put the cake together.
• Place one of your cake layers down onto a plate or cake board, spread some of the buttercream on top of this, then pipe a border of the buttercream around the edge of the cake. Add some of the hazelnut filling in the middle of this, then add the second layer of cake on top.
• Now you can decorate the cake however you want. I just covered it with the buttercream, let this chill for about 20 minutes, then added a ganache drip and some chopped Kinder Bueno on top.
