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Kinder Bueno Chocolate Layer Cake

3.56 de 817 votes
The recipe for the ultra-indulgent Kinder Bueno drip cake! The ideal birthday cake. This Kinder bueno chocolate layer cake is delicious, featuring a soft chocolate sponge, filled with Nutella mascarpone whipped cream, and garnished with pieces of Kinder Bueno.
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Course: Cakes
Cuisine: American, French
Author: Rachida

EQUIPEMENTS

  • Adjustable cake ring
  • Cake Scraper Smoother
  • Wilton 1 M piping tip

INGREDIENTS 

Chocolate sponge cake

  • For a 24 cm by 6 cm round cake pan (9.5 x 2.4 inch)
  • You need 2 sponges for a layer cake that is 15 cm (6 inches high). Alternatively, you can make just one. very high chocolate sponge cake which is different from the recipe below. Choose the one that suits you, they're all very good.
  • Make this recipe twice to get 2 sponges.
  • 5 eggs
  • 250 g sugar (8.8 oz)
  • 1 sachet vanilla sugar
  • 225 g flour (8 oz)
  • 25 g (1 oz) unsweetened cocoa powder
  • 1 baking powder 7 g (¼ oz)

Soaking syrup

  • 250 g sugar (8.8 oz)
  • 5 packets vanilla sugar
  • 400 ml water (14 oz)

Mascarpone whipped cream for filling

  • We'll prepare it in two batches so that the mixture is homogeneous.
  • Use heavy cream with a fat content of over 30% to obtain a firm whipped cream.
  • 400 ml heavy cream (14 oz ) × 2 (800 ml / 28 oz in total)
  • 200 g mascarpone (7 oz) × 2 (400 g / 14 oz in total)
  • 140 g nutella spread (4.9 oz) × 2 (280 g / 9.8 oz in total)

Praline crunch

  • 8 packs of Kinder Bueno each pack contains 2 bars
  • 2 large tablespoons praline paste
  • 2 large tablespoons nutella spread
  • feuilletine or crêpes gavotte

Mascarpone whipped cream for frosting

  • 450 g mascarpone (15.8 oz)
  • 450 ml heavy cream (15.8 oz)
  • 115 g nutella spread (4 oz) you can use just cocoa powder. You will need to add it until you reach the desired color.
  • 1 level tablespoon cocoa.
  • 2 tablespoons powdered sugar less or more to taste.

Chocolate ganache drip

  • 150 g dark chocolate 55% cocoa (5.3 oz)
  • 100 ml heavy cream (3.5 oz)
  • 25 g butter (0.9 oz)

PREPARATION

Chocolate sponge cake

  • Sift flour with cocoa powder and baking powder.
  • Butter the mold, flour it, and line the bottom with a round of parchment paper.
  • Preheat the oven to 175°C (347°F)
  • In the bowl of the stand mixer, add the eggs, sugar, and vanilla sugar. Beat for 5 minutes on speed 10 (maximum). You can do the job with a hand mixer, but it will take longer. The mixture should triple in volume, becoming pale and creamy.
  • Gently fold in the flour, cocoa, and baking powder mixture in three additions, using a spatula and working from bottom to top.
  • Pour into the tin and bake immediately for 30 to 40 minutes. Do not open the oven beforehand, as the sponge may collapse. My sponge cake was ready after 40 minutes. A skewer inserted into the center should come out clean

Please note:

  • In some ovens, it cooks more quickly, so check after 25 min the first time and adjust the cooking time for the next sponge cakes. I always leave the fried lick at the top of the oven; that way the sponge cake doesn't brown too much on top.
  • Once out of the oven, run a knife around the sponge cake to loosen it from the sides of the mould. Turn out onto a wire rack and cool completely before wrapping in cling film.
  • Leave in the fridge, preferably overnight, to cut. I cut it the same day, very easily. Sponges bake much better in non-stick  molds (like the one in the photos and video) than in aluminum ones. The sponge cake freezes well.

Soaking Syrup :

  • Combine all ingredients in a saucepan and bring to the boil.
  • As soon as the sugar has melted, remove from heat and allow to cool.

Mascarpone whipped cream for filling

  • Use heavy cream with a fat content of over 30% to obtain a firm whipped cream.
  • We'll prepare it in two batches so that the mixture is homogenous.
  • The cream and mascarpone must be very cold to rise properly.
  • Beat the mascarpone with a mixer until smooth and creamy. Don't over-beat.
  • Whip the heavy cream in the stand mixer on medium speed (4).
  • As soon as lots of bubbles appear and it starts to take consistency, add the mascarpone and nutella spread.
  • Increase speed (8) and beat until stiff. Do not exceed this stage, as the whipped cream may turn to butter.
  • If the whipped cream does not mix well, whip once or twice with a hand mixer.
  • Remove to a bowl  and start again to prepare the 2nd mascarpone chantilly.
  • Once both whipped creams are ready, gently fold them together in the large mixing bowl (or terrine).

Praline crunch

  • I mixed nutella spread with praline and feuilletine. It's your choice. By the way, you can make your layer cake with ferrero rocher, bounty, raffaello etc...
  • In a bowl, combine the praline and nutella. Add feuilletine and mix well.
  • Cut the Kinder bueno into small pieces on a plate. Leave 5 bars for decoration.

Mascarpone Whipped Cream for frosting :

  • Prepare at the end of layer cake assembly
  • The cream and mascarpone must be very cold to whip properly.
  • Beat the mascarpone and cocoa with a mixer until smooth and fluffy, do not overbeat.
  • Whip the heavy cream in the stand mixer on medium speed (4).
  • As soon as lots of bubbles appear and the mixture begins to take on consistency, add the mascarpone, nutella and powdered sugar.
  • Increase speed (8) and beat until stiff, but do not overbeat or the whipped cream will turn to butter. If the whipped cream doesn't mix well, whisk once or twice with the hand mixer.

Chocolate ganache drip

  • Prepare once you've finished your cake and it's cold enough.
  • Place everything in a saucepan and bring to the boil.
  • Stir continuously in small circles, back and forth to avoid air bubbles, until smooth and glossy.

Assembling the kinder layer cake :

  • Place a piece of gold cardboard on a dish and place pieces of greaseproof paper around the edges to avoid dirtying the cardboard and the dish.
  • Place an adjustable cake ring. Beforehand, cut each sponge cake into 3 discs.
  • I use an expandable circle for assembly, to mount the layer cake straight. If you can find a higher circle, even better.
  • Place a disc of sponge cake  in the ring and soak it with the syrup.
  • Spread a little feuilletine crisp on top.
  • Cover with mascarpone whipped cream using a piping bag or a freezer bag. (See photos below)
  • Place a disc of sponge cake on top and soak it with syrup.
  • Top with mascarpone whipped cream and Kinder bueno pieces. Continue layering as follows: sponge cake, feuilletine , mascarpone whipped cream – sponge cake, mascarpone whipped cream , Kinder Bueno, and so on until the end.
  • Refrigerate while you prepare the mascarpone whipped cream for frosting.

Finishing and smoothing the kinder layer cake

  • Remove the layer cake from the refrigerator and remove the ring by expanding it. Cover the entire cake with mascarpone whipped cream. Smooth out well and freeze until the cream sets (less than 10 min).
  • Repeat this operation 2 or 3 times to smooth the entire cake and obtain a clean finish. Use a spatula or a bench scraper to smooth, turning the cake with one hand and smoothing with the other, trying not to stop. This is the most difficult stage.
  • You can use a square or a cake scraper smoother. It smooths perfectly.
  • Chill in the fridge while you prepare the glaze above.
  • Once the glaze is warm, pour it over the top of the cake. Using a spatula, smooth the top quickly, letting the excess glaze fall down the sides of the cake.
  • If the glaze sets quickly on top, don't use a spatula. Pour the glaze over the sides of the cake to let it drip down.
  • Carefully remove the parchment paper from under the cake.
  • Once the glaze has set, decorate the top with rosettes of mascarpone whipped cream and place pieces of Kinder Bueno on top. I used the Wilton 1 M for the rosettes.
  • Keep refrigerated until ready to enjoy.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!