Trending Kinder Cake

Ingredients

• 2 cup All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 1.5 cup White sugar
• 2 tsp Baking powder
• 1 tsp Baking soda
• 0.5 tsp Salt
• 3 Large eggs
• 1 cup Whole milk
• 0.5 cup Vegetable oil
• 1 tsp Vanilla
• 1 cup Hot water (Add gradually to the cake batter)
• 2 cup Cold whipping cream (For the filling and frosting)
• 226 g Cream cheese (Softened at room temperature)
• 0.75 cup Powdered sugar (For the cream)
• 1 cup Hazelnut chocolate spread or Kinder spread (For the filling and frosting)
• 200 g Kinder chocolate (Broken into pieces for decoration)
• 100 g Dark or milk chocolate (For the sauce, melted)
• 0.5 cup Whipping cream (Heated to make the chocolate sauce)

Steps

1. 1

   Preheat the oven to 180°C. Grease two 20 cm round cake pans, then line the bottoms with parchment paper.

2. 2

   In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until the dry ingredients are evenly combined.

3. 3

   Add the eggs, milk, oil, and vanilla to the dry ingredients, and whisk until smooth, being careful not to overmix.

4. 4

   Gradually add the hot water while whisking gently. The batter will be relatively thin; this is normal and produces a moist cake.

5. 5

   Divide the batter evenly between the two pans, then bake for 30 to 35 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.

6. 6

   Leave the cakes in the pans for 10 minutes, then transfer them to a cooling rack and let them cool completely before filling.

7. 7

   To prepare the cream, beat the cream cheese with the powdered sugar and hazelnut chocolate spread until smooth.

8. 8

   Gradually add the cold whipping cream, then beat until a firm, spreadable cream forms. Do not overbeat, or the cream may separate.

9. 9

   Place the first cake layer on a serving plate. Spread some of the Kinder cream over it, then sprinkle with some Kinder chocolate pieces.

10. 10

    Place the second cake layer on top of the filling, then cover the top and sides of the cake with a thin layer of cream. Chill the cake for 20 minutes, then apply a final, smoother layer of frosting.

11. 11

    To prepare the sauce, heat the whipping cream until hot but not boiling, then pour it over the chopped chocolate and let it stand for 2 minutes.

12. 12

    Stir the chocolate and cream until the sauce is glossy and smooth. Let it cool slightly until thickened but still pourable.

13. 13

    Pour the chocolate sauce around the edges of the cake to create drips, then spread the rest over the top. Decorate with Kinder chocolate pieces, then chill the cake for at least 30 minutes before slicing.

Notes

The available source contains only an Arabic title referring to a Kinder cake; the quantities and instructions above are an approximate reconstruction and are not a confirmed recipe from the post's creator. Store the cake covered in the refrigerator for up to 3 days, and let it stand at room temperature for 15 minutes before serving.

Nutrition per serving

• Dessert
• Cake
• Chocolate
• Kinder
• Baked
• Suitable for occasions
• Refrigerated desserts