How to make a Chocolate Cake with Kit Kat’s
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.
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 each layer together with buttercream.
- 500 ml boiling water ( 2 cups)
- 1 cup dark cocoa powder (unsweetened)
- 200 gm butter (1 cup unsalted)
- 400 gm caster sugar ( 2 cups)
- 4 eggs
- 1 teaspoon vanilla
- 450 gm plain flour (3 cups )
- 2 tsp baking soda
- ½ teaspoon baking powder
- ½ tsp salt
- 2 x 166 gm packets of kit katsf
- 250 gm Maltesers or chocolate covered balls of some kind (1 large bag)
- 137 gm oreo biscuits (1 packet)
- 250 gm raspberries
- 500 gm unsalted butter softened
- 320 sifted pure icing sugar, sifted (2 cups)
- 1 teaspoon vanilla
- 200 gm milk chocolate (melted)
- Preheat oven 350 F/175 C. Grease 2 x 24 cm or 10 inch tins. I doubled the recipe to make 4 layers. Each single recipe will make 2 layers (or a sandwich cake)
- Pour the water gradually over the cocoa in a bowl whisking till smooth. Set aside till cooled
- 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.
- Add the eggs one at a time and the vanilla
- Sift the flour and baking powder together . Add the cocoa mixture and the flour alternatively.
- Split the batter evenly and smooth down.
- Bake for 35-40 min or until a toothpick inserted comes out clean. Cool 10 minutes and then turn out.
- Beat the softened butter till very light and fluffy. Add the sifted sugar and salt and beat till very light. Around 10 minutes.
- You will need to trim your cakes till they have nice flat surfaces. ( if you have doubled the recipe you will have 4 layers)
- 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)
- Continue like this till the layers are finished.
- 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.
- 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
- 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 .