Kinder Cake

How to make the best Kinder cake with this easy and very chocolatey recipe as delicious as my chocolate Oreo cake and as perfect as this chocolate birthday cake recipe.

Made with a soft chocolate sponge cake, a whipped Kinder ganache made with mascarpone, a white chocolate Swiss meringue buttercream and kinder Bueno inside of course!

For all lovers of chocolate Kinder such as kinder chocolate bar or Kinder Bueno, this kinder cake recipe is totally made for you!

Everything you love about Kinder chocolates in a super indulgent birthday cake, or perfect for those other occasions that call for a super chocolatey cake.

This kinder bueno cake is made with a chocolate molly cake sponge with a soft, light texture, a kinder ganache and a Swiss meringue buttercream flavored with white chocolate.

And don't forget the chocolate drip glaze, which adds a sweet note to this festive cake that's sure to please kids and adults alike.

Why you love this recipe

• Easy, simple recipe with my step-by-step instructions and video recipe.
• All the flavor of kinder chocolates in a very chocolatey dessert.
• Super gourmand and super beautiful for birthdays.

Ingredients Notes

Here's the composition with the ingredients and possible substitutions to make this kinder bueno cake recipe, scroll down the page to see the quantities in the recipe card.

Chocolate cake

• Eggs: Use room-temperature eggs, take them out in advance or dip them in a bowl of hot water for a few minutes.
• Sugar: White granulated powdered sugar, which can be replaced by brown sugar.
• Flour: Preferably use cake flour or all-purpose flour if you don't have one.
• Cocoa powder: Only unsweetened cocoa powder.
• Yeast: baking powder only to make the cake rise.
• Vanilla and salt: Pure vanilla extract to perfume the recipe and table salt to bring out all the flavors.

Kinder Ganache

• Kinder bars: Chocolate kinder maxi bars, kinder bueno can be used to fill the inside.
• Chocolate: baking chocolate bars or semi-sweet chocolate chips with around 54% cocoa butter.
• Heavy cream: Full-fat heavy cream or heavy whipping cream.
• Mascarpone cheese: Mascarpone cheese, which can be replaced by another portion of full-fat heavy cream to be incorporated cold at the end of the ganache preparation.

Swiss Buttercream

I like to use Swiss meringue buttercream to smooth the outside of cakes, but not the inside as I find it too heavy.

It's made from egg whites cooked in a double boiler with granulated sugar, then whipped up into a Swiss meringue into which the unsalted butter, cut into pieces, is incorporated.

You will also like : Best 10 cake decorating tools for great cakes ! 

Chocolate drip

An equal mixture of dark chocolate and heavy cream, you can also use semi-sweet chocolate chips and full-fat heavy cream, melt in a double boiler or in the microwave.

⚠️ You'll find quantities and instructions in the recipe card at the end of the page.

How to make the Kinder Buneo Cake

Make the chocolate cake

1. Preheat your oven to 320°F/ 160°C and line two 6 inch / 15 cm round cake pans with parchment paper.
2. Place the eggs, sugar and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for at least 10 minutes. (the mixture will triple in volume)
3. Meanwhile, sift and mix together the dry ingredients, cake flour, unsweetened cocoa powder, baking powder and salt.
4. Lower the speed of the mixer and add the dry ingredients and mix for about 1 minute.
5. Whip the cold heavy cream with an electric mixer until thick.
6. Add a small amount of whipping cream to the mixer bowl and mix on medium speed.
7. Add all the remaining whipping cream and fold in gently with a rubber spatula.
8. Divide the mixture into 2 and fill the 2 prepared cake pans and bake for about 40-45 minutes.
9. Turn out the chocolate cakes and let them cool completely, then cover them with plastic wrap and place them in the refrigerator for at least 2 hours.

Kinder ganache

1. In a saucepan over medium heat, place the chopped Kinder maxi bars and the chopped chocolate.
2. Add the heavy cream and mix until you have a liquid ganache. (use a hand blender to smooth it out)
3. Pour the mixture into a container, cover with plastic wrap and place in the refrigerator for 1 night.
4. On the day, beat the ganache with a hand mixer for about 3 to 4 minutes at medium speed.
5. Add the cold mascarpone cheese and beat again for 3 minutes at medium speed until the mixture is smooth and firm.
6. Keep in a fridge until ready to assemble.

Swiss buttercream

1. Place the egg whites and granulated sugar in the bowl of a mixer and place over a saucepan containing a little water.
2. Cook in a double boiler, stirring constantly with a hand whisk while controlling the temperature, which should read 131°F/55°C.
3. Return the bowl to the mixer stand and beat at maximum speed with the patisserie whisk for around 10-15 minutes, until the meringue is glossy and firm.
4. Lower the mixer speed and add the butter pieces one by one, followed by the vanilla extract and melted white chocolate.
5. Mix for a further 5 minutes or so to incorporate them into a smooth, homogeneous buttercream.
6. Keep at room temperature until ready to assemble.

Assemble, smooth and decorate the cake

1. Cut the 2 chocolate cakes into 2 layers with a cake leveler or a large knife.
2. Place the first chocolate cake on a cake turntable and apply a curl of buttercream on the edge.
3. Fill the center with Kinder ganache, place pieces of Kinder Bueno inside and cover with a little ganache.
4. Place a second layer of chocolate cake and repeat this step for all remaining layers.
5. Cover with a layer of buttercream and smooth with an icing smoother. (You can use the smoothing method with acrylic trays)
6. Drip the chocolate glaze over the top of the cake and spill it over the sides.
7. Fill a pastry bag with the buttercream icing recipe and decorate the top of the cake.
8. Add some Kinder Bueno for decoration and place in the refrigerator for at least 2 hours before serving.

You will also like : How to frost a cake for perfect finish !

Conservation et tips

In the fridge: This Bueno cake can be kept in the fridge and should be eaten within 3 to 5 days. Remember to take it out of the fridge about 30 minutes before serving.

Freeze: You can cut it into pieces and place it in preservation bags or in a box and put it in the freezer for 3 months.

Allow chocolate cakes to cool completely before filling them, to prevent the frosting from melting in the heat and the cake collapsing.

You will also love

• Chocolate praline drip cake
• Chocolate strawberry cake
• Chocolate layer cake with vanilla ganache
• Chocolate naked cake
• Vanilla birthday cake

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