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 cocoa powder dark, unsweetened
- 200 gm butter unsalted
- 400 gm caster sugar 2 cups
- 4 whole eggs
- 1 teaspoon vanilla
- 450 gm plain flour 3 cups
- 2 tsp baking soda
- 1/2 teaspoon baking powder
- 1/2 tsp salt
- 2 packets kit kats 166 gm each
- 250 gm maltesers 1 large bag, or chocolate covered balls of some kind
- 137 gm oreo biscuits 1 packet
- 250 gm Raspberries
- 500 gm butter unsalted, softened
- 320 gm pure icing sugar sifted (2 cups)
- 1 teaspoon vanilla
- 200 gm milk chocolate melted
!To make the filling more raspberry I added some raspberry oil and a 1/4 cup of raspberry puree along with some fresh raspberries, cut. You can skip this step and just paint with raspberry syrup. The cake is just as nice with plain milk chocolate butterceam
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.