Oh my word! This cake was glorious! A four-layer chocolate cake with Kinder Bueno butter cream, dark chocolate drip with assorted Lindtt Lindor Balls.
So a couple of weeks ago was my nephew and nieces birthday (yes they have the same borthdays :D), and i decided..hmm what cake would they both love. With one turning 9 and the other 2, it was really the case of..what will look pretty and also appeal to a child LOL!
After hours of scouring Pintrest and the Google, i finally came up with this creation! It's definatly chocolate overload but a cake that is also not overly sweet. With Lindor being my absoluted favourite chocolate in the world this one really hit the spot for me :D.
Recipe
Creamy and smooth peanut butter with a delicious rich dark chocolate flavour.
Ingredients:
For The Cake
500gs Unsalted Butter
500gs Light Brown Sugar
420gs Self Raising Flour
80gs Cocoa Powder
10 Medium Eggs
2 tsps Baking Powder
2 tsps Vanilla Extract
For the Buttercream
400 g Unsalted Butter
800 g Icing Sugar
300 g Kinder Chocolate
For the Decorations
150 g Dark Chocolate
1-2 tbsp Sunflower Oil/Vegetable Oil
Lindt Assorted Chocolate Balls, About 10-15 Balls
Sprinkles
Method:
For The Cake
1. Preheat your oven to 180C/160C Fan, and line four 8"/20cm cake tins with parchment paper.
2. 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.
3. I usually beat the mixture for a couple of minutes till nice and smooth!
4. 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.
5. Leave the cakes to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.
For The Buttercream
1. Make sure your Unsalted Butter is at room temperature and beat on its own for a couple of minutes.
2. 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.
3. Add your Icing Sugar into your Butter and beat in fully. I usually add a little as I go when its a large amount.
4. Add in your melted Kinder Chocolate and beat again.
For The Decoration
1. 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.
2. Spread some buttercream over the top, only about 1-2tbsp, and then add your next sponge.
3. Repeat the process again and again, until you reach your fourth sponge.
4. Add your final sponge, and its time to decorate the sides.
5. Slather on some buttercream onto the sides using a small angled spatula, or a piping bag. Cover the entire cake quite thickly.
6. 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.
7. 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.
8. Leave the buttercream to 'crust' slightly by leaving the cake for a little while, or put in the fridge for 20 minutes or so.
9. 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.
10. Using a small disposable piping bag, snip the end off and carefully drip down the sides of the cake. Alternatively, you can do this step using a spoon if you feel confident enough.
11. Leave the drips to set again for a small amount of time.
12. Decorate the top with the leftover buttercream for swirls. Then covered in Lindor balls, stacking one ontop of the other. Use toothpicks to pierce the lindor balls and hold them into place.
13. Allow the cake to set for about 20 minutes, then devour!
Notes
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. Be sure to store in an airtight container.
You can use milk/dark chocolate in the buttercream instead, but I definitely recommend the Kinder Chocolate to acheive that hazelnut flavour and look.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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