Kinder Bueno Cake
A delightful chocolate cake layered with creamy white cream, rich ganache, and topped with Kinder Bueno bars. The perfect dessert for any occasion.
Ingredients
For the Cake
- 3 pieces eggs (at room temperature)
- 1 cup sugar
- 1 cup milk
- 1 teaspoon liquid oil
- 2.5 tablespoons cocoa powder
- 1 packet baking powder
- 1 packet vanilla
- 1.5 cups flour
For the White Cream
- 2 cups milk (for white cream)
- 1 tablespoon butter
- 2 tablespoons flour (for white cream)
- 2 tablespoons cornstarch
- 4 tablespoons sugar (for white cream)
- 1 packet vanilla (for white cream)
- 1/2 can whipped cream (powder)
For the Ganache
- 200 ml cream (for ganache)
- 200 g chocolate (milk or dark, mixed)
For Topping
- Kinder Bueno bars / grated chocolate / white chocolate
Instructions
Preparing the Cake
- Start by beating the eggs and sugar together for 3-4 minutes until they look frothy.
- Mix in the milk and oil.
- Sift in the cocoa powder, flour, baking powder, and vanilla, mixing gently.
- Pour this batter into a springform pan (22-24 cm).
- Bake in a preheated oven at 160°C for 35-40 minutes.
- Once cooled, slice the cake into three layers.
Prepare the White Cream
- In a saucepan, combine all the ingredients.
- Cook while stirring until it thickens to a custard-like consistency.
- Allow it to cool completely, then add the powdered whipped cream and beat for about 2 minutes until it becomes creamy.
Ganache
- Heat the cream but remove it from the heat before it boils.
- Stir in the chocolate until it melts completely.
- Let the ganache sit for 10 minutes; it should be runny yet thick.
Assembling the Cake
- Place the first cake layer on a serving plate and spread white cream on top.
- Add the second layer of cake and pour ganache over it.
- Place the final cake layer on top.
- Cover the entire cake with the remaining ganache and cream.
- Finish by sprinkling Kinder Bueno pieces and grated chocolate on top.
Resting
- Let the cake chill in the fridge for at least 3-4 hours, or preferably overnight.
Notes
Ensure all ingredients are at room temperature for better mixing. Be gentle when folding in the dry ingredients to keep the batter light. Let the cake layers cool completely before slicing to prevent breaking. Chill the cake overnight for enhanced flavor and texture.