Hello friends, today I present to you this delicious and easy-to-make Kinder Bueno cake that will win everyone over. A soft chocolatey cake that holds a delicious Kinder Bueno cream. Below you will find the recipe.
- Difficulty: Easy
- Cost: Affordable
- Cuisine: Italian
Ingredients for the Kinder Bueno Cake
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 4 eggs
- 1/2 cup sunflower oil
- 2/3 cup milk (Or 2/3 cup of plain yogurt)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 1 cup mascarpone
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2.8 oz milk chocolate
- 7 oz white hazelnut spread (Such as Nutkao)
- 1/2 cup heavy cream
- 1.8 oz dark chocolate
- 1.8 oz milk chocolate
- 1.5 tbsp butter
- milk for soaking
- Kinder Bueno
Tools
- 3 Bowls
- Electric beaters
- 1 Saucepan
- Piping bag
Steps for the Kinder Bueno Cake
To make this delicious Kinder Bueno cake, first prepare the cocoa sponge cake. Beat the eggs, granulated sugar, and vanilla extract in a bowl with the help of electric beaters for a few minutes. They should be fluffy and pale. Gradually add the sunflower oil while continuing to mix, then add the milk or yogurt. Sift the flour, salt, and unsweetened cocoa and add them to the mixture, stirring carefully. Finally, add the baking powder and incorporate everything. Grease and flour a square 10×10-inch pan and pour in the mixture. Bake in a preheated static oven at 350°F for 35 minutes. Turn off, take out of the oven, and let cool.
In a large bowl, add the well-chilled mascarpone from the fridge, the well-chilled liquid cream, together with the powdered sugar, and beat for a few minutes until you get a fluffy and dense mixture. Add the previously melted and cooled milk chocolate and also pour in the white hazelnut spread, continuing to beat until you obtain a creamy mixture. Place in the fridge to set for 30 minutes.
Cut the cake in half, meanwhile pour the Bueno cream into a piping bag. Place the sponge cake on a serving platter and soak the base with some milk, you can also use an alcoholic soaking if desired. Then fill it with the Bueno cream and finally soak the other sponge cake and close it. Place in the fridge to set for 2 hours.
In a saucepan, heat the cream, turn off the heat and add the chopped dark and milk chocolate, stirring until you obtain a glossy and creamy glaze. Finally, add the butter and stir. Allow to cool for about ten minutes or until the glaze reaches 95°F.
When the glaze has reached the temperature, glaze only the surface of the cake using a spatula. Place in the fridge to set for 30 minutes.
Finally, with the remaining chocolate glaze, decorate the surface of the cake by creating stripes and garnishing with Kinder Bueno. And here it is ready to serve.
I hope you like my latest recipe, see you next time friends.
STORAGE, TIPS, AND NOTES
The Kinder Bueno cake can be stored in the fridge for up to 2-3 days. If you do not want to use mascarpone in the filling, I recommend ricotta or a spreadable cheese like Philadelphia.
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