clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Kinder cake recipe

kinder bueno cake with kinder chocolate ganache

  • Total Time: 2 hours 30 minutes
  • Yield: 16 servings


Delicious cake with a soft chocolate sponge cake, a kinder ganache and a white chocolate Swiss meringue buttercream with a dripping chocolate glaze (for a cake of 6 inch / 15 cm in diameter about 12-16 parts)


Molly Cake chocolate sponge cake

  • 3 Eggs (room temperature)
  • 250 g Sugar
  • 1 tsp Vanilla
  • 175 g Flour
  • 75 g Unsweetened cocoa powder
  • 10 g Baking powder
  • 1 pinch Salt
  • 250 ml Heavy cream (30 % fat - cold)

Kinder ganache

  • 200 g Kinder maxi
  • 50 g semi-sweet chocolate
  • 150 ml Heavy cream (30% fat)
  • 220 g Mascarpone (Cold)

White chocolate Swiss meringue buttercream

  • 5 Egg whites ((about 165g) )
  • 150 g Sugar
  • 300 g Butter (softened )
  • 100 g White Chocolate (melted)

chocolate drip

  • 50 g semi-swee chocolate
  • 50 ml Heavy cream (30% mg)


Preparation of the chocolate sponge cake

  1. Preheat your oven to 160°C and line two 6 inch / 15 cm round baking pans with parchment paper.
  2. Place the eggs, sugar and vanilla in the bowl of your stand mixer fitted with the whisk attachment and beat on medium high speed for at least 10 minutes. (The mixture will triple in volume).
  3. Meanwhile, sift and mix the dry ingredients together, flour, cocoa powder, baking powder and salt.
  4. Lower the speed of the mixer and incorporate the dry ingredients then let the mixer run for 1 minute at most.
  5. Whip the cold heavy cream with an electric whisk until it becomes a thick cream.
  6. Add a small amount of the whipped cream to the bowl and mix at medium speed for a few moments to soften the mixture.
  7. Gently fold in the remaining whipped cream with a spatula and scrape the bottom of the bowl.
  8. Divide the dough in 2 and pour it into the 2 prepared pans.
  9. Bake in the oven for about 1 hour and check for doneness by sticking a toothpick in it.
  10. Let the cakes cool a little before unmolding them and letting them cool completely on a cake rack upside down.
  11. Cover with cling film and place in the fridge for at least 2 hours. (You can prepare the sponge cake 1 to 2 days in advance)

Preparation of the Kinder ganache

  1. Place the kinder maxi and the chocolate in a saucepan.
  2. Add the heavy cream and heat over medium heat until the ganache is liquid and not chunky. (use a hand blender if necessary).
  3. Transfer to a container, cover with cling film and place in a fridge for one night.
  4. On the d-day, whip the Kinder ganache at medium speed for about 3 to 5 minutes.
  5. Then add the cold mascarpone and continue beating at medium speed for another 3 to 5 minutes until you have a smooth, thick ganache.
  6. Keep in a refrigerator until the cake is ready to be assembled.

Preparation of the white chocolate Swiss meringue buttercream

  1. Place the egg whites and sugar in the bowl of a mixer and heat on a double boiler while whisking continuously. Until the sugar is completely dissolved and check the temperature with a baking thermometer which should read at least 55°C.
  2. Attach the mixer bowl to the base of the stand mixer fitted with the whisk attachment and beat at medium-high speed for about 15 to 20 minutes. Until the meringue is firm and cooled.
  3. Lower the speed of the mixer and add the chopped butter and vanilla.
  4. Then resume high speed and mix for at least 5 minutes. (The mixture will be liquid at first and then grainy before it has a creamy texture).
  5. Add the melted and slightly cooled white chocolate and mix for about 1 minute.
  6. Just before using it to smooth the cake, beat it with the flat spatula for 2 minutes on slow speed.

Chocolate glaze

  1. Place the chopped chocolate and heavy cream in a small bowl.
  2. Heat in the microwave or double boiler until you have a liquid ganache.
  3. Use the pouring glaze at 30-35°C (prepare it about 20 minutes before decorating)

Assembly, smoothing and decoration

  1. Cut your sponge cake in 4 layers with a cake leveler or a large knife.
  2. Fill 2 pastry bags with the buttercream and the other with the Kinder ganache.
  3. Place the first layer on a cake turntable and place a curl of buttercream on the edges.
  4. Fill the inside with ganache and add a few pieces of Kinder Bueno, add another layer of ganache and smooth with an angled spatula.
  5. Cover with a second layer of sponge cake and repeat the last step for all layers.
  6. Apply a layer of buttercream to the whole cake and smooth with a icing smoother.
  7. Drizzle the melted chocolate glaze and drizzle it over the sides.
  8. Decorate with swirls of the remaining buttercream and add Kinder Bueno.
  9. Let it sit in the fridge for at least 2 hours and take it out 30 minutes before serving.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour
  • Category: cake, Dessert, drip cake, Layer cake
  • Cuisine: american


  • Calories: 539
  • Sugar: 32
  • Sodium: 263
  • Fat: 38
  • Saturated Fat: 23
  • Carbohydrates: 46
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 126

Keywords: chocolate drip cake, kinder bueno cake, kinder cake