Kit Kat and Maltesers Cake

Wednesday, 23 January 2013

kitkat and maltesers cake

My Dad is a big chocolate lover. That's probably where I get it from. So when his birthday was coming up there really was no question that his cake would be chocolate. I made a Chocolate Fingers and Smarties cake for my birthday back in October and I really wanted to make it again. I thought I'd mix it up a bit and make it with Kit Kats and Maltesers this time as I've seen them all over the place and it looks a bit more grown up than Smarties!

It's actually a really easy cake to make and decorate. I found a recipe for Death By Chocolate cake in one of my books and as you'll see from the recipe below, it's almost a 'chuck it all in a bowl and mix it' recipe! Then all you do it stick the Kit Kats round it, empty the packets of Maltesers on top, tie a bow round it {optional} and voila!

kitkat and maltesers cake

KitKat and Maltesers Cake

Preparation time 45 minutes
Baking time 35 minutes
Serves 16

For the cake
275g plain flour
3 level tablespoons cocoa powder
1.5 level teaspoons bicarbonate of soda
1.5 level teaspoons baking powder
215g caster sugar
3 tablespoons golden syrup
3 large eggs
225ml sunflower oil
225ml whole milk

For the ganache
200g plain chocolate
100g milk chocolate
300ml double cream

To decorate
230g bag of Maltesers
Kit Kats {you'll need about 36 fingers)

Preheat the oven to 160C {320F} Gas mark 3. Grease two round 20cm {8in} deep loose bottomed cake tins. Line the base of each tin with baking paper or parchment.

Put the bicarb of soda, baking powder and cocoa powder into a large bowl then sift in the flour. Add the caster sugar and give everything a good mix. Make a well in the middle of the dry ingredients and add the golden syrup, eggs, oil and milk. Mix well with an electric hand held mixer until it is smooth. The mixture will be very liquid but don't worry!

Pour into the tins and bake on the middle shelf of the oven for 35 minutes. When ready a skewer instered into the middle of the cake will come out clean and the cake will spring back when lightly pressed with the finger. Leave to cool in the tins for a few minutes then turn out onto a wire rack to cool completely. {One of my cakes rose a lot so I cut the 'dome' off when it had cooled to make it flat}.

Make the ganache. Gently heat the cream in a saucepan until it starts to bubble, remove from the heat, then add the chocolate and stir like crazy until the mixture is completely melted and there are no chocolate lumps left. Leave to cool for about 2 hours until the mixture has thickened {you can pop in the fridge but the ganache may lose its glossiness}. 

Place one of the cakes onto a plate or cake board. Spread about 1/3 of the ganache onto the cake then place the other cake carefully on top and spead 1/3 of the ganache onto the top and smooth with a pallet knife. Then spread the rest of the ganache around the sides of the cake until it is fully covered. You should have enough ganache to give it a good thickish covering. 

Lastly, stick the KitKats all the way round the cake and cover the top of the cake with the Maltesers. If you wanted a bit of extra wow factor you could sprinkle on a little edible glitter too and tying a bow around it gives that lovely finishing touch.

3 comments:

  1. This recipe looks fab I am going to try this for my other halfs birthday!

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  2. i made this twice so far and am now making it for my sons birthday he loves it! brilliant recipe :)

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  3. Just saw this as I was searching google for cake ideas, looks fab! Definitely going to have a go at making this one :)

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