Kinder Chocolate Cake – Another Dripping Cake Attempt

Do you remember my cinnamonic apple-buttercream cake? It has been the very first time I ever tried this dripping effect. And my technique wasn’t even near perfection. Thus, I tried it again with this Kinder chocolate cake. Luckily I got helping hands from my besti Jessi who bought a bag full of Kinder chocolate, Kinder egg, Kinder Bueno, and Duplo. Spreading all that on my kitchen counter, it looked like the preparation of a children’s birthday party.

Kinder chocolate cake

The Kinder chocolate cake from above

I think I am one of the few people on this planet who would refuse those delicious sweets. But that’s not because of a diet. No, that’s because I ate way too much of those chocolatey treats when I was about 8 years old. And that really lasts a lifetime. But I wouldn’t mind eating a piece of this spledid cake.  I would just remove all those edible decorations and would still get a whole load of chocolate.

Kinder chocolate cake

The decoration of the Kinder chocolate cake

‘Cause the Kinder chocolate cake consists of buttercream refined with vanilla pudding and flavored with cocoa powder and a light chocolatey cake. The recipe for this chocolate cake originally comes from Sally and her version of a Naked Cake. And it is a recipe I slightly altered for my Unicorn cake :

Rezept drucken
Kinder chocolate cake
Servings
pieces
Ingredients
for the chocolate cake
for the German Buttercream
for the glaze and decoration:
Servings
pieces
Ingredients
for the chocolate cake
for the German Buttercream
for the glaze and decoration:
Instructions
  1. Mix eggs, sugar and salt for about 5 minutes until it is almost white and really creamy. Add oil and sparkling water. Mix flour, baking powder, cornstrarch and cocoa powder in a seprate bowl, sieve it into the egg mixture and mix it all together.
  2. Seperate the dough into two equal portions and fill them into two baking pans (about 8 inches in perimeter) which are either greased or lined with parchment paper. Bake them for 40 minutes in a preheated oven (320F|160°C). Let it cool down, cover it and put it into the fridge for 30 minutes.
  3. Prepare the pudding as described on the package (if it isn't mention, just let me know). pudding and butter should be at room temperature otherwise the butter curdles. Froth up butter and pudding seperately, then add the pudding spoon by spoon and mix it. Finally, add the cocoa powder and mix it again.
  4. When ready cut the cake horizontally to become several even layers. Stack the cake layers and spread part of the buttercream between each layer. Also coat the sides of the cake with buttercream and put it into the fridge for a few minutes. (It doesn't matter if it looks a bit ugly. you will apply another layer of buttercream later on)
  5. Apply another layer of buttercream but try to make it as flawless as possible. Before spreading the glaze, the cake should be well chilled, so put it into the fridge for quite some time.
  6. Melt the chocolate glaze and mix it with the whipping cream. When the glaze has reached a temperature of 77F (25°C) or if it is almost thick, you can start applying the glaze. Use a teespoon or tablespoon and drop a dab of the glaze onto the rim of the cake. If the glaze isn't already running down the side, give it a little shove. Continue this procedure until there is no more room for drips. Spread the rest of the glaze on the top of your cake and staart decorating it with the chocolate bars.
Recipe Notes

The indication of quantity might be a bit alarming, but I used double the amount for the buttercream and the chocolate cake in order to get a very tall cake.  And I did'nt mention the preparation times because I prepared that cake over two days.

Some advice:

  • You can prepare the chocolate cake layers and the vanilla pudding the day before. This way the cake is easier to cut and the pudding will be definetely at room temperature.
  • If you have some pieces left from the chocolate cake layers, you can mix the with molten Kinder chocolate and a few spoons of cream cheese and roll them into cake balls. Coat them with white chocolate and chocolate sprinkles and use it as another decoration for your cake.

 

 

Share this Recipe
 

It was meant for Jessi’s little sister and was saved for today’s coffee table. Thus, I wasn’t able to taste a piece of it. But I really hope, it was as delicious as its awesome look.

Kinder chocolate cake

With this in mind,

Start being a child at heart.

the decoration of the Kinder chocolate cake

2 Comments

  1. I absolutely loved making this cake with you! It was such an amazing birthday present for my younger sister. Everyone at the party adored the cake!

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