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Chocolate KitKat Cake with Maltesers

Chocolate Cake with Kit Kat's

Use this idea to make your own spectacular chocolate cake. The chocolate cake is moist and dark and not too heavy. A keeper.
5 from 4 votes
Servings 12

Ingredients
  

  • 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

Milk chocolate buttercream icing

  • 500 gm butter unsalted, softened
  • 320 gm pure icing sugar sifted (2 cups)
  • 1 teaspoon vanilla
  • 200 gm milk chocolate melted

Instructions
 

  • 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.

Chocolate Buttercream

  • 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 .

Notes

!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