Kit Kat Chocolate Cake Recipe by Santy Coy
Cooking Instructions 1 hour 1 Preheat the oven to 160ºC. Grease and flour two 9 inch cake pans. Line the bottom with rounds of parchment paper. 2 In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Mix it together, Set aside. 3 In a medium bowl, whisk together the egg, milk, oil and vanilla. 4 Whisk the egg - milk mixture into the flour mixture just until incorporated. Scrape the bowl with a rubber spatula. 5 Place the espresso powder in a liquid measuring cup, add the boiling water, and whisk until dissolved. Carefully whisk into the cake batter until fully mixed. Scrape the bowl again. 6 Divide the batter evenly (it will be thin) between the prepared cake tin. Bake of 30 - 35 minutes, or until a cake tester inserted in the center comes out clean. 7 Let the cakes cool in the pan for 30 minutes. Transfer the cake to a cooling rack to cool completely. 8 To make buttercream: in a stand mixer with the paddle, beat the butter until smooth and creamy, starting on a low speed to break up the clumps, then on medium speed for about 4 minutes. Stop and scrape down the paddle, bottom, and sides of the bowl. Add the vanilla and beat for another minutes. 9 On low speed, add the sugar, mixing until combined. Stop and scrape down the paddle, bottom, and sides of the bowl. 10 Carefully pour the melted chocolate into the mixer bowl, being careful not to let it touch the sides of the bowl or the paddle. If the butter is colder than the chocolate, the chocolate will seize up when it touches the cold bowl or paddle. Mix on low speed until all the chocolate has been added. Scrape down the bottom and side of the bowl. 11 Once fully combined, turn the mixer to medium speed and mix for about 4 minutes. Scrape down the bottom and sides of the bowl. Mix again on low speed until you not longer see streaks of butter, 1 to 2 minutes. 12 Remove the bowl from the mixer and scrape the paddle, bottom and side of the bowl with a spatula. Return to the mixer on a medium speed for about 10 seconds, just to incorporate any of the butter bits from the bottom. If you mix too much, the icing will be too light. Add the tablespoon of cream or milk if you need to adjust the consistency of the buttercream for it to spread easier. 13 To assemble and decorate the cake with horizontal swipes, place one layer top side up on a cake turner. Using an icing wand to evenly spread 1 1/2 cups buttercream over the surface. Add the second layer top side up. 14 Using an icing wand, spread 1 cup buttercream on the top of the remaining buttercream on the sides. Smooth the icing around the cake, leaving a somewhat thick but smooth coating on the sides. Gently press the tip of an icing wand against the side of the cake, starting on the bottom, while spinning the cake turner, evenly move the wand to the top of the cake to create the horizontal swipe effect. 15 Decorate the cake with Kit Kat chocolate bar on the side of the cake and Ferrero rocher on top and put the nice ribbon around the cake. 16 Enjoy 17 1 Preheat the oven to 160ºC. Grease and flour two 9 inch cake pans. Line the bottom with rounds of parchment paper. 1 Preheat the oven to 160ºC. Grease and flour two 9 inch cake pans. Line the bottom with rounds of parchment paper. 2 In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Mix it together, Set aside. 2 In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Mix it together, Set aside. 3 In a medium bowl, whisk together the egg, milk, oil and vanilla. 3 In a medium bowl, whisk together the egg, milk, oil and vanilla. 4 Whisk the egg - milk mixture into the flour mixture just until incorporated. Scrape the bowl with a rubber spatula. 4 Whisk the egg - milk mixture into the flour mixture just until incorporated. Scrape the bowl with a rubber spatula. 5 Place the espresso powder in a liquid measuring cup, add the boiling water, and whisk until dissolved. Carefully whisk into the cake batter until fully mixed. Scrape the bowl again. 5 Place the espresso powder in a liquid measuring cup, add the boiling water, and whisk until dissolved. Carefully whisk into the cake batter until fully mixed. Scrape the bowl again. 6 Divide the batter evenly (it will be thin) between the prepared cake tin. Bake of 30 - 35 minutes, or until a cake tester inserted in the center comes out clean. 6 Divide the batter evenly (it will be thin) between the prepared cake tin. Bake of 30 - 35 minutes, or until a cake tester inserted in the center comes out clean. 7 Let the cakes cool in the pan for 30 minutes. Transfer the cake to a cooling rack to cool completely. 7 Let the cakes cool in the pan for 30 minutes. Transfer the cake to a cooling rack to cool completely. 8 To make buttercream: in a stand mixer with the paddle, beat the butter until smooth and creamy, starting on a low speed to break up the clumps, then on medium speed for about 4 minutes. Stop and scrape down the paddle, bottom, and sides of the bowl. Add the vanilla and beat for another minutes. 8 To make buttercream: in a stand mixer with the paddle, beat the butter until smooth and creamy, starting on a low speed to break up the clumps, then on medium speed for about 4 minutes. Stop and scrape down the paddle, bottom, and sides of the bowl. Add the vanilla and beat for another minutes. 9 On low speed, add the sugar, mixing until combined. Stop and scrape down the paddle, bottom, and sides of the bowl. 9 On low speed, add the sugar, mixing until combined. Stop and scrape down the paddle, bottom, and sides of the bowl. 10 Carefully pour the melted chocolate into the mixer bowl, being careful not to let it touch the sides of the bowl or the paddle. If the butter is colder than the chocolate, the chocolate will seize up when it touches the cold bowl or paddle. Mix on low speed until all the chocolate has been added. Scrape down the bottom and side of the bowl. 10 Carefully pour the melted chocolate into the mixer bowl, being careful not to let it touch the sides of the bowl or the paddle. If the butter is colder than the chocolate, the chocolate will seize up when it touches the cold bowl or paddle. Mix on low speed until all the chocolate has been added. Scrape down the bottom and side of the bowl. 11 Once fully combined, turn the mixer to medium speed and mix for about 4 minutes. Scrape down the bottom and sides of the bowl. Mix again on low speed until you not longer see streaks of butter, 1 to 2 minutes. 11 Once fully combined, turn the mixer to medium speed and mix for about 4 minutes. Scrape down the bottom and sides of the bowl. Mix again on low speed until you not longer see streaks of butter, 1 to 2 minutes. 12 Remove the bowl from the mixer and scrape the paddle, bottom and side of the bowl with a spatula. Return to the mixer on a medium speed for about 10 seconds, just to incorporate any of the butter bits from the bottom. If you mix too much, the icing will be too light. Add the tablespoon of cream or milk if you need to adjust the consistency of the buttercream for it to spread easier. 12 Remove the bowl from the mixer and scrape the paddle, bottom and side of the bowl with a spatula. Return to the mixer on a medium speed for about 10 seconds, just to incorporate any of the butter bits from the bottom. If you mix too much, the icing will be too light. Add the tablespoon of cream or milk if you need to adjust the consistency of the buttercream for it to spread easier. 13 To assemble and decorate the cake with horizontal swipes, place one layer top side up on a cake turner. Using an icing wand to evenly spread 1 1/2 cups buttercream over the surface. Add the second layer top side up. 13 To assemble and decorate the cake with horizontal swipes, place one layer top side up on a cake turner. Using an icing wand to evenly spread 1 1/2 cups buttercream over the surface. Add the second layer top side up. 14 Using an icing wand, spread 1 cup buttercream on the top of the remaining buttercream on the sides. Smooth the icing around the cake, leaving a somewhat thick but smooth coating on the sides. Gently press the tip of an icing wand against the side of the cake, starting on the bottom, while spinning the cake turner, evenly move the wand to the top of the cake to create the horizontal swipe effect. 14 Using an icing wand, spread 1 cup buttercream on the top of the remaining buttercream on the sides. Smooth the icing around the cake, leaving a somewhat thick but smooth coating on the sides. Gently press the tip of an icing wand against the side of the cake, starting on the bottom, while spinning the cake turner, evenly move the wand to the top of the cake to create the horizontal swipe effect. 15 Decorate the cake with Kit Kat chocolate bar on the side of the cake and Ferrero rocher on top and put the nice ribbon around the cake. 15 Decorate the cake with Kit Kat chocolate bar on the side of the cake and Ferrero rocher on top and put the nice ribbon around the cake. 16 Enjoy 16 Enjoy 17 17 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Cinnamon Bun Casserole Filipino Chicken Sopas (One-Pot) Healthy vegan cherry bakewell baked oats Hot-Dogity Sauce Roasted Thomcord Grape Toast with Whipped Ricotta, Honey, and Thyme Crockpot Cinnamon Bun Casserole Filipino Chicken Sopas (One-Pot) Healthy vegan cherry bakewell baked oats Hot-Dogity Sauce Roasted Thomcord Grape Toast with Whipped Ricotta, Honey, and Thyme Masala magic pierogi 🌶️💫🥟 Italian Appetiser - Tomato Basil Bruschetta My Mom’s Meat Omelette for Dinner Snacks time, Tangy apple 🍏 🍏 Til Gud poli (festive vibes) Chocolate Matcha Latte MILK CAKE (DOODH HALWA)From Fresh Cow Milk Snack Of Cottage Cheese Tossed In Spicy Red Chilli Sauce (Paneer Starter Dry Chilli Paneer) Garden cress ladoo Crispy Honey Chilli Potato Masala magic pierogi 🌶️💫🥟 Italian Appetiser - Tomato Basil Bruschetta My Mom’s Meat Omelette for Dinner Snacks time, Tangy apple 🍏 🍏 Til Gud poli (festive vibes) Chocolate Matcha Latte MILK CAKE (DOODH HALWA)From Fresh Cow Milk Snack Of Cottage Cheese Tossed In Spicy Red Chilli Sauce (Paneer Starter Dry Chilli Paneer) Garden cress ladoo Crispy Honey Chilli Potato