Chocolate Cake with Kit Kat’s and Maltesers

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Kity Kat cake

Almost everyone loves a chocolate cake and this is a good chocolate cake.

I am always happy to make someone a cake. Usually I look forward to a bit of extra income but sometimes, you have just got to throw that to the wind and add a bit of extra love. This was a birthday cake for a friend’s son. He has had a bit of a hard time lately, financially and I felt really sorry for him. I also know what it is like to be in a difficult place and I figure what goes around comes around. His Mum set off to his family birthday dinner with this cake. This is another of those ideas inspired by Pinterest.

Chcoolate cake

You can make a cake as simple or complex as you like. I seem to opt for the complex because that adds more layers of flavour. So what does that mean?

For this cake it meant that I made two flavour buttercreams. One was made with milk chocolate the other with raspberry flavouring. You can make just the one though it’s up to you. A good way to add lots of extra flavour is to put 2 cups of frozen raspberries ( approx 300gm) and a cup of caster sugar into a pot and bring up to a boil. When the raspberries are soft push them through a sieve to get rid of the seeds. Paint this onto the layers of your cake and let it soak in a bit before slathering with buttercream.

Chocolate cake

5.0 from 3 reviews
Extra Chocolate Cake
My Kitchen Stories: 
Use this idea to make your own spectacular chocolate cake. The chocolate cake is moist and dark and not too heavy. A keeper.
Preheat oven 350F/175C. Grease 2x 24cm or 10 inch tins or even a larger tin. I doubled the recipe
Chocolate cake
  • 2 cups boiling water
  • 1 cup dark cocoa powder (unsweetened)
  • 200gm/1 cup unsalted butter
  • 2 cups caster sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 3 cups plain flour (150 gm's each cup)
  • 2 tsp baking soda
  • ½ teaspoon baking powder
  • ½ tsp salt
  • 2 packets of kit kats
  • 1 large bag of maltesers or chocolate covered balls of some kind
  • 1 packet of oreo biscuits
  • 1 punnet raspberries
Milk chocolate buttercream icing
  • 500gm unsalted butter softened
  • 2 heaped cups sifted pure icing sugar
  • 1 teaspoon vanilla
  • 200gm melted milk chocolate (or dark if you like)
To make the filling more raspberry I added some raspberry oil and a ¼ cup of raspberry puree along with some fresh raspberries, cut. You can skip this step and just paint with raspberry syrup or, the cake is just as nice with plain milk chocolate butterceam
  1. Pour the water gradually over the cocoa in a bowl whisking till smooth. Set aside till cooled
  2. Put the butter into the bowl of a mixer and beat till light . Add the sugar and salt and continue beating till light and fluffy.
  3. Add the eggs one at a time and the vanilla
  4. Sift the flour and baking powder together . Add the cocoa mixture and the flour alternatively.
  5. Split the batter evenly and smooth down.
  6. Bake for 35-40 min or until a toothpick inserted comes out clean. Cool 10 minutes and then turn out.
The cakes can be made a day or two ahead. They need to be well chilled before assembling.
Chocolate Buttercream
  1. Beat the softened butter till very light and fluffy. Add the sifted sugar and salt and beat till very light. Around 10 minutes.
  2. You will need to trim your cakes till they have nice flat surfaces. ( if you have doubled the recipe you will have 4 layers)
  3. Use a cake board or a cake stand. Put a little buttercream on it and add a cake layer. Start to add your buttercream. Just a thin layer. Cut up some raspberries and sprinkle over ( opt)
  4. Continue like this till the layers are finished.
  5. Cover with a very thin coat of buttercream. Chill for 15 minutes and then cover with the rest of the buttercream. The buttercream needs to be soft so that the chocolates will stick.
  6. Decorate with Kit Kats and Maltesers, Oreo biscuits and raspberries. I used two layers of Maltesers on the bottom because my cake was very tall and the Kit Kats needed extra height
  7. You can use any other chocolates or lollies you like or just copy the one I've made. Keep refrigerated till needed. Bring to room temperature by leaving in a cool place for 2 hours .
When decorating a cake, a lot gets carved off to make a flat and even layer. It can be such a waste of good cake. This one was no exception there was a large amount of leftover trimmings, so I pushed the leftover cake pieces into a Dolly Varden mould or one that looks like mountain or a pointed dome, you could use anything you have. I sandwiched the cake pieces with leftover buttercream (see recipe above). This was covered with chocolate ganache or icing and hazelnut praline and Strawberries inside and out. It was very welcome at work and ever so popualar on Instagram.. this is how I made it.

The left over cake


Volcano leftover cake

making the cake

The cake cut and crazy




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